Name: Vegan Deviled Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lbs small potatoes; 3 tablespoons vegan mayo; 1 teaspoon Dijon mustard; ½ teaspoon turmeric; ½ teaspoon salt; Black pepper; Paprika; Chives

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Super easy appetizer for vegan deviled potatoes! Everyone loves these bite sized potatoes filled with an “eggy” mixture that is tangy and perfectly spiced. Vegan + gluten free!

Side view of many vegan deviled potatoes filled with the filling and sprinkled with paprika and chives. — Many vegan deviled potatoes on a slate serving tray ready to be enjoyed.

These deviled potatoes are the plant-based answer to deviled eggs, only way better. They are perfectly bite sized, filled with a creamy potato salad filling, and topped with smoked paprika and fresh herbs. What’s not to love?

If you are making this for a potluck, special occasion, holiday, or anytime, I highly recommend that you double this recipe because these little potatoes get eaten up quick!

Want more appetizers? Check out my plant based queso dip or my mango pineapple salsa.

Ingredients

Here is a quick rundown of what you’ll need to make these deviled potatoes. For the full list with measurements, please see the recipe card below.

Small Potatoes: I’ve tried this with a few different types of potatoes and have found that the Dutch baby gold potatoes are my favorite for both texture and flavor. Red potatoes are a little too waxy and russets a little to starchy (not to mention they are huge). The baby gold potatoes help keep things bite sized and creamy.
Vegan Mayo: Your favorite mayo is perfect in this. I really like to use Sir Kensington Vegan Mayo.
Dijon Mustard: A bit of mustard gives this a delicious tang.
Turmeric: Turmeric gives the filling a beautiful and rich color, not to mention a bit of flavor.
Salt and Pepper: To taste.
Paprika and Chives: Paprika on my deviled eggs is a non-negotiable ingredient. I love both sweet and smoked so use your preference. Chives are traditional but dill or parsley are also fresh on top.

Variations

To give this an even more “eggy” flavor, you can add black salt, aka kala namak. However, it isn’t necessary to make this appetizer.
I have written this recipe to use chives as the green herb, but you can also top these with Italian parsley or fresh dill for an equally delicious flavor.
While this was written with Dijon mustard, yellow mustard also tastes great. Just don’t use spicy brown mustard as it has too strong of a flavor.

Instructions

Make sure to check out the recipe card below for the full recipe and ingredient list.

Making these deviled potatoes is really super easy!

First up, wash and then boil the potatoes. Depending on the size and shape of the potatoes you have, this can take between 20 and 30 minutes. Cook them until they are easily pierced with a fork, then remove them from the hot water and set aside to cool until you can handle them.

A glass bowl on a wood table filled with the whisked dressing for the filling of the potatoes. — The whisked dressing in a bowl.

While the potatoes are cooking, mix together the dressing in a separate bowl. Whisk together the vegan mayo, Dijon mustard, and your herbs and spices. Set this aside in the fridge while the potatoes cool.

Now it’s time to shape and fill the potatoes. Slice each potato in half lengthwise. Using a small scoop (I used a half teaspoon) remove the “yolk” part of the potato and place it into a small bowl. Repeat with all the potatoes.

A small tray filled with potatoes that are being cored. A glass bowl and fork are next to the tray. — Scooping out the insides of the potatoes with a small spoon. Keep the insides to make the filling.

Now mash those removed potato insides together with the dressing you made earlier. Mix until smooth and creamy.

Tip! Want extra smooth filling? Pop this into a food processor and blend it together for about 30 seconds.

Add the filling to a piping bag fitted with a star tip and fill each tiny potato. Alternatively, you can just scoop the filling back into the potato with a pair of spoons. Either way, add extra paprika and chives on top and you are done!

Serve these either warmed or chilled.

A piping bag is filled with the filling and is being placed in the cored potatoes on a silver baking tray. A small bowl of paprika and chives are next to the bag to sprinkle on top of the potatoes after being filled. — Using a piping bag to add the filling back to the potatoes makes these extra fancy, but isn’t necessary.

Tips

Try to choose potatoes that are about the same size and shape as eggs so they are easily eaten in one or two bites.
I love this recipe as written, but if you love extra mustard, maybe some pickle juice, or even adding chopped pickles, that is totally cool. Customize them as to how you like them best.
These can easily be made in advance and the filling tastes even better after being in the fridge overnight!

How to Store

Fridge: Store any leftover potatoes in an airtight container in the fridge for up to 3 days.

Many vegan deviled potatoes on a dark slate serving tray. Each potato is filled and sprinkled with paprika and chives. — Many vegan deviled potatoes on a slate serving tray.

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