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A close-up shot of eggless deviled potatoes on a serving plate, highlighting the creamy, piped filling and fresh chive garnish.

Vegan Deviled Potatoes (The Best Eggless Recipe!)

An unbelievably authentic Vegan Deviled Potatoes recipe! Made with a creamy potato filling and a secret ingredient for that classic 'eggy' flavor, this is the perfect plant-based appetizer for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 pieces
Course: Appetizer, Side Dish
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs baby Yukon Gold or red potatoes About 12 small potatoes
  • 1/2 cup vegan mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp nutritional yeast
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp kala namak (black salt) Adjust to taste
  • 1/8 tsp turmeric For color
  • Freshly ground black pepper To taste
  • 1 tsp smoked paprika For garnish
  • 2 tbsp fresh chives Finely chopped, for garnish

Equipment

  • 1 Large Pot
  • 1 Piping Bag with Star Tip Optional, for presentation

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish the Vegan Deviled Potatoes with a sprinkle of smoked paprika and freshly chopped chives. Serve immediately or chill until ready to serve.

Notes

For the best 'eggy' flavor: Do not skip the kala namak (black salt). It's the key ingredient for mimicking the taste of eggs.
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.