Vegan Deviled Potatoes
Everything you love about deviled eggs, in potato form!
The Perfect Appetizer & Holiday Hit
For Easter this year, I wanted to make something hearty, delicious, and nostalgic of the foods I used to enjoy as a child. I’ve always loved deviled eggs, but as a plant-based celiac, I had to find a new, creative way to satisfy my cravings for these stuffed egg bites.
When I first tasted these vegan deviled potatoes, I instantly fell in love. Not only are they tastier and more satisfying than I ever remembered deviled eggs being, but they’re also healthy, cruelty-free and allergen-friendly. Plant-based deviled potatoes are the ideal appetizer for any kind of party, holiday, or get-together. Vegans and non-vegans alike will go crazy over this nontraditional spin on deviled eggs!
How to Make Vegan Deviled Potatoes
Yellow Potatoes: bite-sized yellow potatoes are your best bet for this recipe. They are the perfect size for replicating a traditional deviled egg, along with having a smooth texture and subtle taste. After scooping out the soft interior and lightly crisping the skins, yellow potatoes act as a firm vessel for holding the tangy mixture that we all love.
Vegan Mayo: we use Follow Your Heart Avocado Oil Vegenaise, but any brand will work in this recipe. You may even want to get creative and make your own vegan mayonnaise!
Kala Namak: the holy grail for all vegan egg recipes is kala namak. Kala namak is a spice commonly used in Indian and Asian cuisines. It has a pungent, sulfuric taste and smell that strongly resembles a hard-boiled egg. We also use kala namak in our favorite Tofu Scrambled Eggs recipe! While you can make this recipe without kala namak, we highly recommend it. This is a key ingredient that will make your vegan deviled potatoes ACTUALLY taste like deviled eggs. Click here to purchase and read more about black kala namak!
Fresh Dill: fresh dill compliments the other spices and potato mixture, along with being a colorful and visually appealing garnish. While dried dill will work in a pinch, we recommend fresh chopped dill for a more flavorful deviled potato.
Dijon Mustard: Dijon mustard is necessary for the tangy-ness factor in this recipe. This key ingredient should not be omitted.
Turmeric: for color! Combined with black pepper, turmeric packs a nutritious punch.
Nutritional Yeast: for color, cheesy flavor, and nutrients. This ingredient can be omitted.
Vegan Deviled Potatoes
Recipe Author: Nicole Riggs
Gluten-free, dairy-free, egg-free deviled potato bites seasoned with fresh dill, smoked paprika, and sulfuric kala namak salt. Everything you love about deviled eggs, in potato form!
Serving Size: about 40 bite-sized deviled potatoes
Equipment:
large pot for boiling, cutting board, measuring cups, measuring spoons, oven, baking sheet, parchment paper/silicone baking mat
Ingredients:
20 small yellow potatoes
1 tbsp avocado or olive oil
1/2 cup vegan mayo (follow your heart)
2 tbsp dijon mustard
1/4 cup fresh dill + more for garnish
2-3 tbsp nutritional yeast
1/2 tsp turmeric
1/4 tsp smoked paprika
1/2 tsp kala namak salt
1/2 tsp sea salt
1/2 tsp cracked pepper
chopped scallions (for garnish)
Instructions:
In a medium-large pot, boil water. Slice potatoes vertically down the middle and boil until fork tender. Drain.
Allow to cool then scoop out the insides, leaving a little bit around the edges to keep the potato intact.
In a medium-large mixing bowl, mix the potato insides, vegan mayo, dijon mustard, fresh dill, and seasonings. Use a potato masher, handheld blender, regular blender, or a spoon to combine the ingredients until well incorporated, making sure there are no lumps. Taste test and adjust seasonings according to preferences.
Preheat oven to 350 F. Place hollowed potatoes facing up on a baking sheet lined with parchment paper or silicone baking mat. Drizzle with oil and bake for 5-10 minutes until slightly crisp. The goal is not to entirely crisp up the potatoes, but bake them just long enough to make the skin a little firm.
Remove from oven and scoop the mixture into the hollowed potatoes. Garnish with additional fresh dill, scallions, and smoked paprika.
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