Get ready to enjoy vegan deviled eggs that are packed with classic flavors! This tasty appetizer is made from roasted mini potatoes for a lovely twist on more traditional deviled potato recipes.
This recipe is eggless, dairy free and gluten free plus it doesn’t require any specialty ingredients. It’s within the cooking abilities of most vegans and non-vegans, so dive in and enjoy!
Skill: Intermediate | Time: 50 min | Servings: 6
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How to Make Vegan Deviled Eggs with Potatoes
Deviled potatoes are simple to make; this recipe only uses kitchen equipment and ingredients that are easy to find!
Some other vegan deviled egg recipes try to recreate an egg white, often using agar (similar to gelatin) and dairy free milk that sets in a mold.
While this is a creative approach, it’s fairly cumbersome and sometimes off-putting if you serve non-vegans who aren’t so adventurous. By using roasted mini potatoes, this recipe is approachable and easy to share with anyone.
Also, this recipe avoids black salt, a sulphur-containing ingredient that brings an “egg” flavor. If you have this on hand feel free to use a small pinch, however this ingredient isn’t accessible for many people and may be hard to find (even online). This vegan deviled egg recipe packs in enough flavors that make black salt unnecessary!
Mini potatoes are the key ingredient for this recipe! When selecting mini potatoes, find ones that are similar in size. This helps the potatoes cook evenly.
Another consideration is the shape of the potatoes. Since the potatoes are cut in half and resting on their curved side, it’s very helpful to pick mini potatoes that are more flat or rectangular in shape (compared to ones that are really round).
Having a flat edge allows the deviled potatoes to stand up nicely!
You can use any variety of mini potato you like: white, golden, red all work great! For the most “realistic” egg look, white potatoes are best but use whatever you can find.
Other Ingredients for Filling
This recipe uses plenty of tasty ingredients to create the deviled egg filling. However, many people grew up eating deviled eggs made in a specific way.
Feel free to add ingredients you have previously put into deviled egg filling. I’ve made this recipe the way I remember deviled eggs to taste, but there’s plenty of other delicious add-ins including:
- Grainy mustard
- Chopped chives (or green onion)
- Vegan bacon bits (mix in or sprinkle on top)
- A drizzle of hot sauce
- Fresh dill
- Chopped pickles
There’s also the option of using mashed avocado or hummus to replace some or all of the vegan mayonnaise in this recipe. Neither of these ingredients creates the classic deviled egg flavor, texture or color; but they are options if you can’t find vegan mayo or prefer not to use it!
Alternate Preparation Methods
There are a few alternative ways to prepare this recipe if you’d like to give them a try!
- Steam potatoes: roasting the mini potatoes adds flavor to this recipe plus the crispy potato skins are delicious. However, you can also steam or boil the potatoes rather than roasting.
- Use a food processor: instead of a hand mixer, you can whip the deviled egg filling with a food processor. I enjoy the texture created with a hand mixer as it’s not completely smooth but you can certainly use a food processor and blend to whatever texture you prefer.
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Tasty Vegan Appetizer Recipes
Vegan Deviled Eggs (Potatoes) Recipe | Dairy Free
- Cutting Board
- Large bowl
- Baking tray
- Silicone baking mat
- Small Spoon
- Hand Blender or Food Processor
- Piping Bag (Optional)
To Roast Potatoes
- 15 mini golden potatoes
- ½ tbsp oil , of choice (I use avocado oil)
- salt (sprinkle to taste)
- Preheat oven to 350 °F. Cover a baking tray with parchment paper or a silicone baking mat.
- Wash the mini potatoes and coat with a splash of oil and pinch of salt. Place onto a baking tray and bake for 25 – 30 minutes, until the potatoes are soft through to the centre. Remove from oven and allow to cool until they can be handled.
- While potatoes are cooling, measure the remaining ingredients in a large bowl: ¼ block firm tofu (100 g), 4 tbsp vegan mayonnaise, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tsp nutritional yeast, ¼ tsp salt, ¼ tsp onion powder, ⅛ tsp ground turmeric powder and ⅛ tsp paprika (can use smoked paprika).
- Once the potatoes are cool enough, carefully slice in half and scoop out the centres. You can use a melon baller if you have one, otherwise, a small spoon works perfectly. I like to scoop out most of the potato so there’s more filling, but do what you prefer!
- Add all the potato that you’ve scooped into the large bowl with other ingredients.
- Whip this mixture with a hand blender until smooth. Scrape down the edges of the bowl as you go. You can also use a small food processor.
- Once the filling is whipped together, scoop it back into the potato skins. You can use a piping bag if you have one but it’ll taste the same either way!
- Optional to top the vegan deviled “eggs” with a sprinkle of paprika, diced green onion or chives and/ or fresh dill.