Think of deviled potatoes as the easiest way to make vegan deviled eggs. Stuffed with creamy "eggy" filling, they're perfect party finger food!
Want more vegan party food? Try these crowd-pleasing recipes!
In my pre-vegan days I sure did love a deviled egg. My mother handed along on her love of mayo to me, and I could put down half a tray of those creamy, savory, two-bite appetizers.
Deviled potatoes are not exactly the same experience as a deviled egg, but they hit all of the high points that I've been missing: tasty finger food stuffed with rich, creamy, mayo-ful filling. The filling gives big egg yolk energy!
These are super simple to make.
The creamy filling gets its eggy flavor from kala namak (aka black salt). You can find black salt at specialty stores or online. A little black salt goes a long way, so even a small bag will last you ages! I store mine in a glass jar, to keep it tasting fresh.
Start by boiling your potatoes in salted water until they're fork-tender.
When the potatoes are ready, drain and rinse with cold water, and let them cool until you can handle them without burning your fingers. Then, slice the potatoes in half and scoop out the middles.
Transfer the scooped part of the potatoes to a food processor along with the the tofu, vegan mayo, Dijon mustard, black salt, turmeric, garlic powder, and onion powder.
Process, scraping down the sides as needed, until you have a very smooth, creamy mix. If needed, you can add a splash of non-dairy milk to get the mix to your desired creaminess.
Arrange the halved, scooped potatoes on a serving platter, and fill each one with the filling. Top with paprika, smoked paprika, cayenne, and and/or fresh parsley.
Make-ahead and storage directions
You can make deviled potatoes up to a day or two ahead of time. Just store them in a single layer in a large, flat container with a lid. Do not stack them!
Leftover deviled potatoes will keep for three to five days in a covered container in the fridge. Do not stack them, because they will get squished! Remember that if you make them in advance, that three to five day window starts the day you make them, not the day you serve them.
You can serve leftovers cold or let them come to room temperature.
More potato appetizers
Vegan Deviled Eggs Recipe
- 12 yellow potatoes
- ½ block firm tofu
- ¼ cup vegan mayo
- 1 tablespoon Dijon mustard
- ¾ teaspoon black salt or kala namak - or regular kosher salt, to taste
- 1 ½ teaspoon turmeric
- 1 teaspoon garlic powder - optional
- 1 teaspoon onion powder - optional
- regular or smoked paprika - or chili powder
- cayenne pepper - optional
- fresh parsley - optional
- Add the potatoes to a pot with enough water to cover and a tablespoon of salt. Boil for about 15-20 minutes, until they're fork-tender. Rinse them in cold water, then let them drain until they're cool enough to handle.
- Cut the potatoes in half lengthwise, and use a melon baller or spoon to scoop out the centers. Transfer the part you scooped out to your food processor
- Add the tofu, mayo, Dijon mustard black salt, turmeric, garlic, and onion powder to the food processor and run it, stopping to scrape the sides as needed, until you have a totally smooth, creamy mix. If needed, you can add soy or oat milk by the teaspoon to get things even creamier.
- Scoop or pipe the creamy tofu-potato mixture into the hollowed-out potatoes. Top with a generous sprinkle of paprika and a little cayenne and fresh parsley. Serve at room temperature or cold.
Frequently asked questions
A food that's "deviled" is usually one that's seasoned with spicy notes, like cayenne, ginger, hot peppers etc. This recipe uses Dijon mustard and cayenne to "devil" the stuffing potatoes.
We make all kinds of things into deviled eggs! I've seen vegan deviled eggs made from tofu, mushrooms, avocado, etc. This recipe uses potatoes and tofu.
If vegan mayo isn't your thing, I recommend substituting my garlic cashew cream! It will give you the same creamy texture and bring a zesty garlic flavor to the finished dish.
They will! I wouldn't call these eggs, though. Call them deviled potatoes, and watch them disappear.
In the recipe, I suggest using paprika, smoked paprika, cayenne, and fresh parsley, but you can definitely have fun with toppings for vegan deviled eggs! Try freshly cracked black pepper, minced, fresh chives, fresh or dried dill, or crumbled, ruffled potato chips.