Easter is coming up and I wanted to give you an easy but super cute little appetizer to celebrate. I bring you Vegan Deviled Potatoes! Aren't they just the cutest?
Yes, yes they are.
I thought about doing a more complicated take on vegan deviled eggs by making an egg white using some sort of combination of non-dairy milk and agar or kappa carrageenan. But then upon further thought, I knew I wanted my appetizer to be really easy to make. And with easy to find ingredients. And not too weird so that I don't scare away the less adventurous foodies in the family.
My thoughts: everyone likes potatoes. Right? No one is afraid of potatoes (except those carb fearing types). Everyone likes cute handheld appetizers and these vegan deviled potatoes are just so darn cute and tasty! I'm pretty sure no one will be able to resist enjoying at least one.
These vegan deviled eggs are easy to make and can be made ahead of time, making them the perfect party finger food. The yellow filling has a surprisingly rich eggy taste thanks to the power of black salt (kala namak) which I also use in other egg-y type recipes such as my vegan toast dipping sauce (vegan egg yolk). A little garnish of paprika and presto, gorgeous little vegan deviled potatoes.
How to Make Vegan Deviled Potatoes:
Add the potatoes to a pot of water and bring to a boil for 12 - 20 minutes until the potatoes are tender and you can easily pierce them to the center with a sharp knife. The time it takes to boil the potatoes will vary depending on their size. Drain the potatoes and rinse with cool water.
When selecting my potatoes I made a point of picking out potatoes that were about the same size as an egg. The pre-bagged baby potatoes were a bit too small, so I just dug around in the potato bin.
When the potatoes are cool enough to handle, cut each one in half lengthwise. Then use the large scoop of a melon baller or small spoon to scoop out a little crater in each potato.
Put the scooped out potato flesh in a medium bowl.
Now take the bowl of potato flesh and add the vegan mayonnaise, dijon mustard, apple cider vinegar, black salt, and turmeric. Mix together with a potato masher or fork until completely smooth and mixed well. As the potato mixture can vary in quantity due to the size of potatoes and the amount you scoop out, feel free to adjust the ingredient quantities to taste.
2 Methods to Filling Vegan Deviled Potatoes:
You can either use a pastry bag or just a spoon to fill each potato.
If using a pastry bag: attach a large star tip and fill a pastry bag with the mashed potato mixture. Squeeze a dollop into the crater of each potato half.
If using a spoon: simply scoop a small spoonful of the mashed potato mixture into the well of each potato half.
Garnish the filled potatoes with paprika as desired. Serve right away, or cover and store in the fridge until ready to serve.
Tips & Tricks When Making Vegan Deviled Potatoes:
- When selecting my potatoes I made a point of picking out potatoes that were about the same size as an egg.
- The pre-bagged baby potatoes were a bit too small, so I just dug around in the potato bin.
- Black salt (also called kala namak) is a salt commonly used in South Asian cuisine. It is actually pink in colour, but it has an amazingly egg-like flavour.
- Using kala namak in this recipe will give the potatoes an eggy taste. If you don't want this you can substitute regular salt.
Bon appetegan!
Sam.
Vegan Deviled Potatoes
Ingredients
- 12 small yellow or white potatoes
- 6 tablespoons vegan mayonnaise
- 1 teaspoon dijon mustard
- ½ teaspoon apple cider vinegar
- ½ teaspoon black salt, (also called kala namak)
- ¼ teaspoon turmeric
- paprika or smoked paprika, for garnish
Instructions
- Add the potatoes to a pot of water and bring to a boil for 12 - 20 minutes until the potatoes are tender and you can easily pierce them to the center with a sharp knife. The time it takes to boil the potatoes will vary depending on their size. Drain the potatoes and rinse with cool water.
- When the potatoes are cool enough to handle, cut each on in half lengthwise. Then use the large scoop of a melon baller or small spoon to scoop out a little crater in each potato. Put the scooped out potato flesh in a medium bowl.
- Now take the bowl of potato flesh and add the vegan mayonnaise, dijon mustard, apple cider vinegar, black salt, and turmeric. Mix together with a potato masher or fork until completely smooth and mixed well. As the potato mixture can vary in quantity due to the size of potatoes and the amount you scoop out, feel free to adjust the ingredient quantities to taste.
- You can either use a pastry bag or just a spoon to fill each potato. If using a pastry bag: attach a large star tip and fill a pastry bag with the mashed potato mixture. Squeeze a dollop into the crater of each potato half. If using a spoon: simply scoop a small spoonful of the mashed potato mixture into the well of each potato half.Garnish the filled potatoes with paprika as desired. Serve right away, or cover and store in the fridge until ready to serve.
Notes
- When selecting my potatoes I made a point of picking out potatoes that were about the same size as an egg. The pre-bagged baby potatoes were a bit too small, so I just dug around in the potato bin.
- Black salt (also called kala namak) is a salt commonly used in South Asian cuisine. It is actually pink in colour, but it has an amazingly egg-like flavour. Using it in this recipe will give the potatoes an eggy taste. If you don't want this you can substitute regular salt.
Nutrition
Margo says
Love these, I miss deviled eggs. Sometimes, I add dill or a scallion in it, depending on what I have
. I'm going to use purple potatoes next, just for color.
D. H says
Hi Sam. One of my favorite foods to eat is Resers Deviled Egg Potatoe Salad. From the Deli Section of the market. It has eggs in it. I need to give up eggs. Do you have anything like this? A Vegan Deviled Egg Potatoe Salad. I need something to take the place of my easy to buy Resers product. I am trying to be a vegan. I am having a hard time with eggs, cheese, and milk products.
A search for those words brought me to your Vegan Deviled Potatoe. No one else has a Vegan Deviled Egg Potatoe Salad on the internet. Can you help with a vegan recipe?
Mm says
Hi DH - I’m not Sam, but I love her recipes.
She has a vegan “egg salad” style sandwich, which you could probably adapt to mimic the dish you like. https://itdoesnttastelikechicken.com/vegan-egg-salad-sandwich/
She also has a potato salad that you might be able to modify to mimic the dish you like, as well. https://itdoesnttastelikechicken.com/easy-vegan-potato-salad/
According to the Resers website, here are their main ingredients and spices in that dish that you might want to play around with:
potatoes, (vegan) mayonnaise, sugar, celery, mustard, garlic powder, sweet pickle relish, mustard seed, celery seed, turmeric, onion, vinegar, salt, red bell pepper, dill, paprika, white pepper, cayenne pepper
Emersyn Love says
Should I chill the potatoes before serving them?
Sam Turnbull says
If you like 🙂
J C Moore says
This is so good, Sam!
I couldn't find my kala namak on the day (typical!) but regular salt was fine, and I swapped Dijon for Wholegrain as a personal preference. It was a huge hit with the family at Christmas lunch (Southern Hemisphere so it's barbecue weather). I had to work hard to convince one of the kids there was no egg in it lol
Thank you again for the awesome recipes 🙂
Sam Turnbull says
Haha awesome! You're welcome 🙂
CC says
Love this recipe so much. I could eat a whole plate! I always hated devil eggs because of the egg whites but loved the filling. This is the best of both worlds.
Sam Turnbull says
Yay! So happy you enjoyed 🙂
Allison says
How do you recommend broiling these for a bit more crunch? Right after boiling or once the filling is in the potato?
April says
Sounds like a good idea.
Kelly says
Hi, I think you should credit Isa Moskowitz for this recipe, as you've copied it word for word.
Sam Turnbull says
Hi Kelly. There are LOTS of versions of deviled potatoes by all sorts of people. This is my take. I didn't copy anyone. I just had a look at Isa's recipe and the ingredients contain vegetable broth and cashews. So it's actually a totally different recipe. I agree people should get credited properly (I always credit when I am inspired by someone's work), but please reference the recipe you are referring to before accusing someone of copyright. Thank you!
Audrie says
Unnecessary and unkind.
Ann says
Do not give a second thought to any hateful postings ! Negative, insecure people will jump at the
chance to try to bring anyone down who happens to be doing something positive. Jealousy ~
Bullies take many forms and certainly the net has an overload of these types. Your character and self-respect is resilient to these jabs. Stay confident in knowing that you are doing such a service to others and are much appreciated.
Sam Turnbull says
Aww thanks so much, Ann 🙂
Wendy says
I just made this for a potluck. I didn't have vegan mayo at home but had everything else so I substituted 6 tablespoons of silken tofu and the juice of a lemon. it turned out pretty great. I will make these again for sure.
Megan says
Girl, you have created pure magic with this recipe. Tastes just like I remember deviled eggs! Mine did not turn out nearly as photogenic as yours, but it didn’t even matter with how fast we are them. Will def he making them again for my omni-family!!
Sam Turnbull says
Yay!! So happy you enjoyed them so much Megan 🙂
Laura says
You just don't disappoint! These exceeded my expectations honestly. I've never used black salt before and didn't know what to expect, but man it really does add that eggy flavor!
Next time I think I need to make sure to cook my potatoes longer so they're super soft inside- I want able to mash away all the clumps so it was a little lumpy. I also forgot to taste my mix before piping it out (I guess I was too eager to fill them lol), and I think I could've balanced the flavors a little better for my preference if I'd seasoned to taste, as pretty much any good chef knows to do. But they were still really really good and such a fun alternative to deviled eggs! I'm taking them to a very non vegan potluck tonight and looking forward to seeing how they go over. Thanks Sam!
Sam Turnbull says
Wonderful, Laura!! So very happy you loved them so much and got to try the magic of black salt!
Michelle says
I want to try these soon but l I'm going to scoop a little more than you did and then broil. The "shells" so they're a little crispy before filing them. Like a mixture of a twice baked potato and a deviled egg.
I will post my findings. Lol
I do have a question though. I make my own Mayo and already add Dijon mustard and ACV to make it, should I still add more to mix with the potatoes?
Sam Turnbull says
Hi Michelle! If your mayo is heavenly seasoned you might not need the extra seasonings, but if it is only lightly seasoned and tastes more like a classic mayo, then I would recommend using the seasonings. Enjoy!
Erin says
OMG these are fabulous! of course I didn't read the whole recipe and bought red potatoes and didn't have a scooper or piper it may look alittle rustic but the taste is the bomb!! Will definitely be making these again, and will buy a scooper and piping bag lol!
Sam Turnbull says
Haha! Thrilled you enjoyed them anyway, Erin 🙂
Brenna says
These look so good! What a good idea... thanks for sharing!
Sam Turnbull says
You're most welcome, Brenna 🙂
Jennifer S. says
Hey Sam, I've made these before and they were terrific! Came across the recipe again while looking for something to bring to Easter dinner, and I'm going to make them for my family this time. I was sad to hear about your taking a break due to the hate comments--how could anyone hate on someone as lovely as you?? Looking forward to your return and your secret projects! Sending you lots of love and blessings!
Sam Turnbull says
Aww shucks thanks Jennifer, you're so sweet! I hope you saw I posted a new video. And stay tuned for the secret projects, oooooo 🙂
Karla McKinley Smith says
Amazing! Bringing the rest to our vegan potluck tonight.
Thank you so much Sam!
Sam Turnbull says
So happy you enjoyed them Karla 🙂
Dee says
Fifteen stars out of five. I added a bit more vegannaise and toasted up some potato skin 'boats' and slathered this on those strips then paprika'ed and died happy after oinking-out on these. My non-vegan husband loved them too, and wished I would have shared more. I said next batch... ooh so good. I have missed a good devilled egg, this is wonderful. Thank you.
Sam Turnbull says
Wonderful!! Thrilled you enjoyed it so much, Dee 🙂
Carolyn says
These are so beautiful. Hope to see them on the Easter buffet.
Sam Turnbull says
Glad you like them 🙂
Sue says
Can you suggest an alternative to black salt? I just bought it and then threw it out as soon as I opened it. Yikes! The smell! Not being a drama queen but I almost barfed from the smell!!
Sam Turnbull says
Black salt gives the taste of eggs and yes, has a sulphur smell like eggs. In small amounts, it's the perfect addition for an egg flavour. There is no substitute to get that egg flavour. You can use normal salt but it won't taste like eggs. Hope that helps
Joanne says
I can’t wait to try this! I have experimented with other ways to make vegan deviled eggs to no avail - Lots of good filling outcomes, but nothing to put them in. So I am excited. To anyone who is considering ordering the black salt - do it! Just finished a brunch with Sam’s scrambled egg recipe (I added smoked sundried tomatoes and fresh basil)and the black salt makes all the difference.
Sam Turnbull says
I hope you love them, Joanne 🙂 Yes, black salt is amazing!!
Laura Baldwin says
Have I missed your weekly videos? Don't remember seeing them in quite some time. You mentioned that you have gotten some negative comments in the past. Please don't let their problem change who you are. Your success has been because you are who you are. Don't change that. If anyone doesn't like your presentation, they can quite watching...just that simple.
You have made my vegan quest so much fun and enjoyable. Looking forward to enjoying your delicious recipes for years to come...
Hugs...
Sam Turnbull says
Aww thank you so much, Laura! Yes, I took a little break from Youtube due to all the hate and also because I am working on some secret projects. Ooooo! Good news tho, I will be posting a new video very soon, so stay tuned 🙂
Anna McGrath says
Sam.. there are more people that love you and what you do. I bought your cookbook and this has made my eating so less stressful while managing my Type2 Diabetes. You have changed my life. I wish YouTube could be set up a no haters button so we don't have to put up with the haters. I love you sweetie and you hang tough we all have your back. I am a 67 year old grandma and you give joy to a lot of people. THANK-YOU!!.
Sam Turnbull says
Thank you so much for your support, Anna! Thrilled you are enjoying my books so much 🙂 And I know what you mean, I have to do my best to avoid reading all those hater comments.