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    Home » Simple Vegan Recipes

    Vegan Deviled Potatoes

    Last Modified: Oct 18, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    serving tray of deviled potatoes topped with paprika and parsley
    image collage showing the empty scooped potatoes, with the filling added, with the paprika, and with the parsley
    serving tray of deviled potatoes topped with paprika and parsley with text overlay

    Think of deviled potatoes as the easiest way to make vegan deviled eggs. Stuffed with creamy "eggy" filling, they're perfect party finger food!

    serving tray of deviled potatoes topped with paprika and parsley

    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!

    Recipe notes

    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.

    yellow potatoes and other vegan deviled eggs ingredients on a wooden cutting board

    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.

    image collage showing boiling and scooping the potatoes and the filling before and after making it in the food processor

    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.

    image collage showing the empty scooped potatoes, with the filling added, with the paprika, and with the 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.

    serving tray of deviled potatoes topped with paprika and parsley

    Vegan Deviled Eggs Recipe

    Think of deviled potatoes as the easiest way to make vegan deviled eggs. Stuffed with creamy "eggy" filling, they're perfect party finger food!
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    Course: Appetizer
    Cuisine: Vegan
    Keyword: vegan deviled eggs, vegan deviled potatoes
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 12
    Calories: 178kcal
    Author: Becky Striepe

    Ingredients

    • 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

    Instructions

    • 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.

    Video

    Notes

    Store leftovers in a single layer in a covered container in the fridge. They will keep for 3-5 days.

    Nutrition

    Nutrition Facts
    Vegan Deviled Eggs Recipe
    Amount per Serving
    Calories
    178
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    0.2
    g
    Sodium
     
    52
    mg
    2
    %
    Potassium
     
    722
    mg
    21
    %
    Carbohydrates
     
    31
    g
    10
    %
    Fiber
     
    4
    g
    16
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    4
    IU
    0
    %
    Vitamin C
     
    34
    mg
    41
    %
    Calcium
     
    43
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Frequently asked questions

    What makes them "deviled"?

    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.

    What are vegan deviled eggs made from?

    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.

    What can I use in place of mayo?

    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.

    Will non-vegans like vegan deviled eggs?

    They will! I wouldn't call these eggs, though. Call them deviled potatoes, and watch them disappear.

    What are some garnish ideas?

    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.

    More Vegan recipes

    • Curried Couscous Salad with Sheet Pan Vegetables
    • Instant Pot Split Pea Soup
    • Baked Black Bean Quesadillas
    • Cheesy Vegan Drop Biscuits

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Paige

      October 23, 2017 at 10:42 pm

      Question do you serve these warm or are they good cold too? I just wonder more about the potato being cold

      Reply
      • Becky Striepe

        October 24, 2017 at 7:41 am

        They’re best warm or at room temp. I have snacked on them cold, but for a party I’d let them come to room temp.

        Reply
    2. Hannah Teson

      September 28, 2016 at 8:47 pm

      Aaaaaaah these are amazing! I also loved deviled eggs in my pregan days, but have yet to try any vegan versions. Gotta fix that!

      Reply
      • Becky Striepe

        September 28, 2016 at 8:52 pm

        So did I! These hit the spot for sure!

        Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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