Get ready to amaze your guests with these incredible Vegan Deviled Potatoes! This recipe transforms humble potatoes into a stunning appetizer that perfectly mimics the classic deviled egg. With a creamy, savory filling and that signature “eggy” flavor, this dish is a guaranteed crowd-pleaser for holidays, potlucks, and parties. You won’t believe there are no eggs involved!
Why This Vegan Deviled Potatoes Recipe is a Must-Try
This isn’t just another potato appetizer; it’s a game-changer. These Vegan Deviled Potatoes deliver the nostalgic taste and texture of the original, making them the perfect plant-based swap. They are naturally gluten-free, dairy-free, and completely delicious.
Whether you’re serving a vegan crowd or a mix of dietary preferences, this recipe is universally loved. It’s simple to prepare but looks elegant and impressive on any serving platter. Plus, it’s a fantastic way to use up leftover boiled potatoes.
The Secret Ingredients for an “Eggy” Flavor
The magic of this recipe lies in a few key ingredients that work together to create an unbelievably authentic taste and texture.
The Magic of Kala Namak (Black Salt)
The star ingredient is kala namak, also known as black salt. This Himalayan rock salt is high in sulfur compounds, which gives it a distinct savory, pungent flavor that is remarkably similar to hard-boiled eggs. A small pinch is all you need to transform the potato filling.
Creaminess from Vegan Mayo
A high-quality vegan mayonnaise is the foundation of our creamy filling. It provides the rich, tangy base and luscious texture that you expect from a classic deviled egg. Choose a brand you love for the best results.
A Cheesy, Umami Boost with Nutritional Yeast
To round out the flavor, we add nutritional yeast. It lends a savory, slightly cheesy, and umami-rich depth that complements the other ingredients perfectly. It helps create a more complex and satisfying taste.
Ingredients You’ll Need
- Baby Potatoes: About 1.5 pounds of baby Yukon Gold or red potatoes work best for their creamy texture and small, uniform size.
- Vegan Mayonnaise: The base of our creamy filling.
- Dijon Mustard: Adds a classic tangy kick.
- Nutritional Yeast: For that savory, cheesy flavor.
- Kala Namak (Black Salt): The secret to the “eggy” taste.
- Apple Cider Vinegar: A splash to brighten up the flavors.
- Spices: Smoked paprika, turmeric (for color), and black pepper.
- Fresh Chives: For a mild, fresh oniony finish.
How to Make Vegan Deviled Potatoes: A Step-by-Step Guide
- Cook the Potatoes: Place the baby potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender. Drain and let them cool completely.
- Prepare the Potatoes: Once cool, slice each potato in half lengthwise. Use a small spoon or melon baller to carefully scoop out the center of each potato half, leaving a sturdy wall. Place the scooped-out potato flesh into a medium bowl.
- Make the Filling: Mash the scooped-out potato flesh with a fork until smooth. Add the vegan mayonnaise, Dijon mustard, nutritional yeast, kala namak, apple cider vinegar, a pinch of turmeric, and black pepper. Mix until everything is well combined and creamy.
- Assemble: Taste the filling and adjust seasonings if needed. Transfer the filling to a piping bag with a star tip (or a zip-top bag with the corner snipped off). Carefully pipe the filling into the hollowed-out potato halves.
- Garnish and Serve: Garnish your Vegan Deviled Potatoes with a sprinkle of smoked paprika and freshly chopped chives. Serve immediately or chill until ready to serve.
Pro Tips for Perfect Deviled Potatoes
- Don’t Overcook the Potatoes: Boil them until they are just fork-tender. Overcooking will make them fall apart when you scoop them.
- Cool Completely: Ensure the potatoes are fully cooled before slicing and scooping. This makes them easier to handle and prevents the filling from becoming warm. For a quick cool-down, you can give them an ice bath after draining.
- Smooth Filling: For an extra-smooth filling, use a potato ricer for the scooped-out potato flesh or even a hand mixer to whip the ingredients together.
Delicious Variations to Try
While this classic recipe is fantastic on its own, you can easily customize it!
Spicy Deviled Potatoes
Add a kick to your filling by mixing in a teaspoon of sriracha, a pinch of cayenne pepper, or finely diced jalapeños. A great option for spice lovers is our spicy sauce recipe.
Herbed Deviled Potatoes
Fold in other fresh herbs like dill, parsley, or cilantro for a fresh, vibrant flavor. This is a great way to use up leftover herbs you might have on hand.
Storage Instructions
You can prepare the components ahead of time. The potatoes can be boiled and hollowed out a day in advance, and the filling can be made and stored in an airtight container in the refrigerator. For best results, pipe the filling into the potatoes just before serving.
Leftover Vegan Deviled Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. If you’re looking for other great make-ahead meals, check out these Korean Beef Meal Prep Bowls (coming soon).
Frequently Asked Questions
Yes! For the best results, you can cook and scoop the potatoes and prepare the filling up to one day in advance. Store them in separate airtight containers in the refrigerator and assemble just before you plan to serve them.
Store any leftovers in a single layer in an airtight container in the refrigerator for up to 3 days. The texture may soften slightly over time, but they will still be delicious.
Baby Yukon Gold or baby red potatoes are the best choices. They have a naturally creamy texture and thin skin, and their small, uniform size makes them perfect for creating bite-sized appetizers.
For a different take, you could try a base of mashed avocado with lime juice for a ‘green’ deviled potato, or a thick, unsweetened cashew cream. However, for the most classic taste and texture, a good quality vegan mayonnaise is highly recommended.
Kala namak, or black salt, is a volcanic rock salt with a high sulfur content. This gives it a distinct savory, pungent flavor very similar to hard-boiled eggs, making it the essential ingredient for an authentic-tasting vegan deviled recipe.
More Delicious Recipes To Try
If you loved this appetizer, you might also enjoy these Sweet and Spicy Baked Cauliflower (coming soon) bites or these fantastic Southern Cornbread Poppers (coming soon).
The Ultimate Vegan Deviled Potatoes Recipe
Vegan Deviled Potatoes (The Best Eggless Recipe!)
Ingredients
Equipment
Method
- Place baby potatoes in a large pot, cover with cold, salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and let them cool completely.
- Once cool, slice each potato in half lengthwise. Use a small spoon to carefully scoop out the center of each half, leaving a sturdy wall. Place the scooped-out potato flesh into a bowl.
- Mash the scooped-out potato flesh until smooth. Add the vegan mayonnaise, Dijon mustard, nutritional yeast, kala namak, apple cider vinegar, turmeric, and black pepper. Mix until well combined and creamy.
- Transfer the filling to a piping bag (or a zip-top bag with the corner snipped off). Pipe the filling into the hollowed-out potato halves.
- Garnish the Vegan Deviled Potatoes with a sprinkle of smoked paprika and freshly chopped chives. Serve immediately or chill until ready to serve.
Notes
Make-Ahead Tip: You can boil the potatoes and prepare the filling up to a day in advance. Store them separately in the fridge and assemble just before serving for the freshest result.
Share Your Creation!
We hope you love this Vegan Deviled Potatoes recipe as much as we do! If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share a picture and tag us on Pinterest!
