~~  Vegan  ~~ Deviled Eggs

Roasted Potato

Vegan Deviled "Eggs"

Deviled potato "eggs" are a tasty vegan twist on this classic recipe. It's the easiest and most nutritious way to make the recipe without eggs!

Tofu + Potato Filling

Just roast your potatoes, scoop their centers and mix with flavorful ingredients. Add filling back to the potato skins and you're done!

Mini potatoes Firm tofu Vegan mayonnaise Dijon mustard Apple cider vinegar Nutritional yeast Onion powder Ground turmeric Paprika Salt Olive oil


1. Roast Potatoes + Cool 2. Slice + Scoop Potato 3. Prepare Filling 4. Assemble + Serve

How to Make It

Roast Potatoes + Cool

Step 1:

Preheat your oven and wash the mini potatoes. Place potatoes on a lined baking tray and toss with oil and salt.

Roast Potatoes + Cool

Step 1:

Roast until very soft and it's easy to poke a fork through the center of your potato. Let cool until easy to handle (you may wish to refrigerate).

Slice + Scoop Potato

Step 2:

Slice each potato in half. Scoop their centers, leaving some around the edges. Add scooped potato to a large mixing bowl and set aside the skins.

Prepare Filling

Step 3:

Add tofu into the mixing bowl with potato centers. Add remaining ingredients and beat with an electric hand mixer until smooth.

Assemble and Serve

Step 4:

Scoop or pipe the filling back into your roasted potato skins. Top with extra herbs/ spices if desired, then serve cold or at room temperature.

Refrigerate in an airtight container for up to 5 days. Serve cold or let warm to room temperature first.

How to Store Leftovers

~~  Vegan  ~~ Deviled Eggs

Roasted Potato