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    Home » Blog

    Vegan Deviled "Egg" Potatoes

    This post is sponsored by The Little Potato Company.

    Vegan deviled egg potatoes garnished with paprika and fresh chives.

    Deviled potatoes are a delightful two-bite appetizer and a great vegan alternative to deviled eggs. They’re classic, simple to prepare, and perfect for bringing along to game days and get-togethers.

    These vegan deviled “egg” potatoes are easy to make using just 7 ingredients (plus your chosen garnishes). The deviled “yolk” filling is soft, creamy, and light.

    Ingredients for Making Vegan Deviled “Egg” Potatoes

    The majority of the ingredients are typical deviled egg ingredients: mustard, vinegar, (vegan) mayo, and classic garnishes like paprika and chives.

    Ingredients for making deviled egg potatoes: Creamer potatoes, fresh chives, paprika, a bowl containing vegan mayo, nutritional yeast, mustard, vinegar, and black salt.

    Yellow Creamer potatoes are the star of this recipe. The Boomer Gold varietal of Little potatoes have the buttery texture, creamy colouring, and naturally small size that's just right for deviled potatoes. The flesh mashes up fluffy and light - a great base for a vegan version of deviled yolks.

    Adding a pinch of ground turmeric to the filling makes it sunny egg yolk yellow.

    Black salt (or kala namak) has a rich sulphurous flavour that makes any veganized dish taste eggy. You can make this recipe with regular salt for simple deviled potatoes rather than deviled egg potatoes.

    Nutritional yeast lightens the filling's texture and balances the acidity of the mustard and vinegar.

    Vegan deviled egg potatoes garnished with paprika and fresh chives.

    How to Make Deviled Potatoes

    Making deviled potatoes is simple and not much different from making deviled eggs.

    Boil the Creamer potatoes until they’re just tender and then slice them in half. Use a melon baller to scoop out a hollow for the filling (and save the "potato balls").

    Using a melon baller to scoop out the hollows for filling the vegan deviled egg potatoes.

    Whisk together the mayo, mustard, vinegar, black salt, turmeric, and nutritional yeast.

    Vegan mayo, nutritional yeast, mustard, vinegar, and black salt, whisked together for the dressing.

    Mash up the potato balls (tips on that below), add the dressing, and mix well.

    Mashed potatoes and dressing in a bowl for making the filling for vegan deviled egg potatoes.

    Fill the hollows with pretty swirls of deviled "yolk" filling and top with a sprinkle of paprika and chives (or whatever garnish you choose!)

    Piping the filling into the deviled egg potatoes.

    Tips for Making Deviled Potatoes

    How to mash the potatoes for a light, lump-free filling - Use a spoon to push the potato through a fine mesh strainer. It takes less than 2 minutes and makes for a smooth, creamy filling.

    Make extra cute "eggy looking" deviled potatoes - Choose the larger, more oblong Little potatoes from the bag. Use your melon baller to scoop out the hollow in the lower half of the potato (instead of the center) to mimic the look of hard boiled egg.

    Prepping ahead of time - Once you've prepared everything it only takes a few minutes to fill and garnish your deviled potatoes. Load your piping bag and prepare any garnishes ahead of time but wait until it’s time to serve before assembling.

    Piping the filling -  If you don’t have a piping bag, use a zip-loc bag with the tip of the corner cut off. For that classic deviled egg look choose a large star tip. For a more modern look, use a round tip (or no tip).

    Vegan deviled egg potatoes garnished with paprika and fresh chives.

    Deviled Potato Garnishes

    • Keep it classic with a sprinkle of paprika and chopped chives
    • Fresh herbs: dill, parsley, chives
    • Crispy, crumbled tempeh bacon
    • Add some heat with a sprinkle of cayenne or a touch of sriracha or Tabasco

    Vegan deviled egg potatoes garnished with paprika and fresh chives.

    More Game Day Potato Appetizers & Snacks

    • Vegetable Pakoras
    • Spicy Nacho Potato Bites
    • Loaded Smashed Potatoes
    • Two-Bite Vegetable Samosas
    • Double-Stuffed Buffalo Ranch Potatoes

    The Little Potato Company - The Creamer of the crop

    This post is sponsored by The Little Potato Company.

    Head over to their website to learn more about What is a Creamer potato?, browse great vegan recipes, and use their store locator to find out where to buy them!


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    Vegan deviled egg potatoes garnished with paprika and fresh chives.

    Vegan Deviled "Egg" Potatoes

    ★★★★★ 5 from 4 reviews
    • Author: Brittany Mueller
    • Prep Time: 50 minutes
    • Total Time: 1 hour, 20 minutes
    • Yield: 12 deviled potatoes 1x
    • Category: Appetizers
    • Method: Boiling
    • Cuisine: Vegan
    Print Recipe
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    Description

    Vegan deviled “egg” potatoes are a great plant-based alternative to deviled eggs. These light two-bite appetizers are easy to prepare and require just 7 ingredients (and your favourite garnishes!)


    Ingredients

    Scale
    • 8 - 9 yellow Creamer potatoes (250 grams) (Boomer Gold by The Little Potato Company)
    • 2 tablespoons (30 ml) vegan mayo
    • ½ tablespoon (7.5 ml) (2 grams) fine nutritional yeast flakes
    • 1 teaspoon (5 ml) yellow mustard
    • 1 teaspoon (5 ml) white vinegar
    • ¼ teaspoon (1.25 ml) finely ground black salt (kala namak)
    • ⅛ teaspoon ground turmeric

    Garnishes:

    • Paprika, to taste
    • Fresh chives, chopped, to taste

    Instructions

    1. Add yellow Creamer potatoes to a large pot of cold water. Turn heat to maximum and bring potatoes to a boil. Reduce heat to a simmer and cook for 15 minutes or until the largest potato is just tender. Drain and set aside until cool enough to handle comfortably.
    2. Slice cooled potatoes in half lengthwise. Use a small melon baller to scoop out a round of the flesh, creating a hollow for the filling. Don’t worry if some of the hollowed potatoes break or look messy, you’ll only need 12 of the best looking ones. Reserve all of the “potato balls” and set them aside for the filling (about 90 grams total).
    3. In a medium-sized bowl, whisk together mayo, nutritional yeast, mustard, vinegar, black salt, and turmeric.
    4. For best texture, use a spoon to mash the reserved potato flesh through a fine mesh strainer. Add the mashed potato to the dressing from step 3. Mix well to combine. Taste the filling and adjust seasoning if needed.
    5. Transfer the filling into a piping bag fitted with a large round or star tip (or use a zip-loc bag with the tip of the corner cut off). Pipe the filling into 12 of the best looking hollowed out potatoes, overfilling them for best flavour.
    6. Garnish deviled potatoes with paprika and fresh chives. Chill before serving. Serve cool.

    Notes

    Prep ahead of time - Once you've prepared everything it only takes a few minutes to fill and garnish your deviled potatoes. Load your piping bag and prepare any garnishes ahead of time but wait until it’s time to serve before assembling.

    More garnish ideas: Fresh herbs (dill, parsley, chives), crumbled tempeh bacon, cayenne, Tabasco, sriracha.

    Keywords: vegan deviled egg potatoes

    Did you make this recipe?

    Tag @ilovegan on Instagram and hashtag it #ilovegan

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    Reader Interactions

    Comments

    1. Karen

      July 18, 2022 at 5:15 am

      I didn’t have vinegar so I subbed with pickle juice. These were amazing, only problem was I ate more than I should!

      ★★★★★

      Reply
    2. Carla A.

      November 29, 2021 at 9:20 pm

      This recipe is unbelievably great. It was an ‘experience’! How could it not have egg in it? This is better than any deviled egg recipe that I have eaten in the past. It just goes to show…our palate responds to flavor when we think we are enjoying the texture/flavor of meat.

      ★★★★★

      Reply
    3. Kathy Graham

      July 24, 2020 at 9:29 am

      can oinion and or pickel relish be added to the potatoe mix

      Reply
      • Brittany

        August 02, 2020 at 12:10 pm

        Hm, I wouldn't recommend it because relish will really mess up the texture and appearance of the potato filling. You could add a little spoonful as a topping though!

        Reply
    4. Dannie

      May 09, 2020 at 7:58 am

      Loved it! I replaced the mustard with some "vegan aioli" mixed with yellow curry powder. The filling tasted so good, I ate the leftovers straight!

      ★★★★★

      Reply
    5. Anna

      February 13, 2020 at 11:23 pm

      I just made your egg potatoes and planning to serve as part of dinner tonight. Ended up snacking on half of them. Whoops! So tasty!! I really like the addition of the dressing, it adds an extra texture.

      Reply
    6. Plant Based Rohit

      February 03, 2020 at 8:57 am

      When I looked at the thumbnails, i thought these were made with avocados. But Potatoes, really great and innovative. I have added this recipe to my checklist. I will try it very soon.

      ★★★★★

      Reply

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