We tell people all the time – with a little preparation, it’s easy to be vegan. For example, why not take some fully plant-based snacks and sides with you when heading to a BBQ or picnic? This way, you can enjoy time with friends and family without feeling hangry and left out! We love taking these vegan deviled “eggs” (made from potatoes) with us and sharing them around. That way, you can show everyone that vegans eat delicious food too!
The Devil is in the Details
Deviled eggs pop up as a side dish all the time. Sure, they taste good – but the whole “egg” part is a major turnoff! Not only is egg production nasty for the chickens, but there’s growing evidence that even a single egg is bad for you. Luckily we have the perfect solution – deviled potatoes!
“New” or “Baby” potatoes are the ideal size and shape for making vegan deviled eggs. They also have thin skin, meaning no peeling is necessary. In our opinion, potatoes are an even better partner for the (vegan)in the deviled filling. In other words, our deviled potatoes are the vegan upgrade to old-fashioned egg-based recipes.
Are Potatoes Nutritious?
People often misunderstand the poor potato. It’s not just an empty starch bomb! Potatoes have a lot of vitamin B6 and C. They also have a bunch of minerals, including copper, potassium, phosphorus, and manganese. There is also a surprising amount of fiber for a vegetable that seems so simple!
How to Make Potatoes into Vegan Deviled Eggs
These morsels are very easy to make. It’s as simple as boiling the potatoes until they’re tender. Then, cut them in half and scoop out the middle like a “yolk.” To make the filling, mash up the scooped potato with, mustard, and turmeric. Finally, load this filling back into the hollow you made in the baby potatoes and garnish with and chives. Delicious!
If you want to mix up the flavors a bit, you can also make deviled potatoes in the curried style popular in Australia and the UK. Just swap the turmeric and paprika for curry powder.
If you want these to taste a little closer to eggs, you can also add some “black salt.” This is an interesting seasoning that adds an egg-like flavor to a dish.
We hope you enjoy these vegan deviled potatoes as a kinder, healthier alternative to eggs. If you try this recipe, please let us know what you think with a rating and comment. Every bit of feedback helps make The Plant Riot even better.Print
Take these deviled potatoes to your next BBQ, picnic, or pot-luck as a vegan alternative to eggs. These are so delicious it’s hard to have just one!
- 12 ‘baby’ or ‘new’ potatoes (select oval/egg-shaped if possible), boiled or steamed until tender
- 1/2 cup thick vegan mayonnaise
- 2 teaspoons dijon mustard
- 1/2 teaspoon ground turmeric (see notes)
- Salt and pepper, to taste
- Handful of fresh chives, finely sliced
- 1–2 teaspoons smoked paprika (see notes)
- Cook potatoes by boiling or steaming them until tender. You’ll know the potatoes are perfectly cooked when you can easily slide a skewer into them.
- When cooked, remove potatoes from the heat, drain, rinse and allow to cool.
- Cut the cooked potatoes in half and scoop out the middle like a “yolk” using a melon baller.
- Place the scooped potato into a small bowl, along with vegan mayonnaise, dijon mustard, turmeric, and a pinch of salt and pepper. Mash the potato mixture with a fork until you reach the desired consistency (we leave ours a little chunky).
- Load the potato mixture back into the hollow you made in the baby potatoes, then garnish with a sprinkle of smoked paprika and chopped chives.
These delicious Deviled “Eggs” are best served at room temperature or slightly cooler. Enjoy!
- If you want to mix up the flavors a bit, you can also make deviled potatoes in the curried style popular in Australia and the UK. Just swap the turmeric and paprika for curry powder.
Keywords: vegan deviled eggs, deviled potatoes, The Plant Riot