Deviled potatoes are a clever, plant-based twist on the classic deviled eggs. Instead of egg whites, you use small, boiled baby potatoes as the vessel, and the filling is a creamy, tangy, and smoky mixture made from the scooped-out potato, vegan mayo, mustard, and seasonings. They are a perfect party appetizer or snack that delivers all the flavor of the original without any dairy or eggs, and they’re surprisingly simple to make.
Ingredients
- 24 small baby potatoes (about 1.5 lb / 680 g), uniform in size
- 1/4 cup (60 g) vegan mayonnaise
- 1 tablespoon (15 ml) Dijon mustard
- 1 teaspoon (5 ml) apple cider vinegar
- 1/2 teaspoon smoked paprika, plus more for garnish
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper
- Fresh chives or dill, finely chopped, for garnish (optional)
Instructions
- Scrub the baby potatoes thoroughly. Place them in a large pot and cover with cold water by 1 inch (2.5 cm). Add a generous pinch of salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes, until the potatoes are fork-tender but still hold their shape. Do not overcook, or they will fall apart when scooped.
- Drain the potatoes and let them cool until just warm enough to handle, about 5–10 minutes. You can run them under cold water to speed this up.
- Using a small spoon or a melon baller, scoop out a small well from the top of each potato, about 1/2 inch (1.25 cm) deep. Be careful not to scoop all the way through. Place the scooped-out potato flesh in a medium bowl.
- Arrange the hollowed potato shells on a serving platter, cut side up.
- To the bowl with the potato flesh, add the vegan mayo, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mash with a fork or use a potato masher until the mixture is smooth and creamy. Taste and adjust seasonings if needed.
- Spoon or pipe the filling into the potato shells. A piping bag with a star tip makes them look extra fancy, but a spoon works perfectly.
- Garnish with a sprinkle of smoked paprika and fresh chives or dill, if using.
- Serve immediately, or chill for 30 minutes before serving for a firmer filling.
Tips
- Choosing potatoes: Look for baby potatoes that are all roughly the same size so they cook evenly. Yukon Gold or red baby potatoes work best because they are creamy and hold their shape well.
- Scooping carefully: Use a small melon baller or a teaspoon to scoop out the potato. If you scoop too deeply, the potato shell will break. Keep the walls about 1/4 inch (6 mm) thick.
- Make ahead: You can boil and scoop the potatoes a day in advance. Store the hollowed shells and the filling separately in the refrigerator. Assemble just before serving.
- Vegan mayo substitute: If you don’t have vegan mayo, you can use plain unsweetened vegan yogurt (like coconut or soy) for a tangier filling. The texture will be slightly less rich.
Serving Suggestions
Serve deviled potatoes as an appetizer at parties, potlucks, or game-day gatherings. They also make a great side dish for grilled burgers or sandwiches. For a brunch spread, pair them with fresh fruit and a green salad. They are best enjoyed at room temperature or slightly chilled.
Variations
- Classic: Use regular mustard instead of Dijon and add a pinch of turmeric for a more “eggy� yellow color.
- Spicy: Add 1/4 teaspoon of cayenne pepper or a dash of hot sauce to the filling.
- Herbed: Stir in 1 tablespoon of finely chopped fresh dill, parsley, or chives into the filling.
- Loaded: Top each potato with a small piece of crispy vegan bacon or a sprinkle of vegan cheddar shreds.
Storage and Reheating
Store leftover deviled potatoes in an airtight container in the refrigerator for up to 3 days. They are best served cold or at room temperature, so there is no need to reheat. If you have extra filling, store it separately and use it as a sandwich spread or dip.
Frequently Asked Questions
Can I use regular-sized potatoes instead of baby potatoes?
Yes, you can use larger potatoes, but you will need to cut them into 1.5-inch (4 cm) chunks before boiling. Then scoop out the centers as directed. The cooking time may be slightly longer, so test with a fork.
Can I make these gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure your Dijon mustard and vegan mayo are certified gluten-free, as some brands may contain gluten.
Can I prepare these a day ahead?
Absolutely. Boil and scoop the potatoes, and prepare the filling. Store them separately in the refrigerator. Assemble them up to a few hours before serving. The potatoes may release a little moisture, so pat them dry before filling.
Why is my filling runny?
If your filling is too runny, it may be because the potatoes were not dried well after boiling, or you added too much mayo. To fix it, add a little more potato flesh or a tablespoon of breadcrumbs to thicken it.
Can I freeze deviled potatoes?
Freezing is not recommended. The texture of the potatoes and the mayo-based filling will change and become watery when thawed. It’s best to make them fresh.
What can I use instead of vegan mayo?
You can use mashed avocado or hummus for a healthier twist, but the flavor will be different. For a closer match, try a mix of silken tofu and lemon juice blended until smooth.
Related
- Vegetarian Mie Goreng: Easy Indonesian Fried Noodles
- Mie Goreng Sauce: Recipe & How to Make It
- Mie Goreng Spicy: Indonesian Fried Noodles
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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