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Picture of 16 vegan deviled eggs made in mini potatoes with paprika and green onion sprinkled on top
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Vegan Deviled Eggs (Potatoes) Recipe | Dairy Free

This recipe for vegan deviled eggs is made from roasted mini potatoes. These “eggs” are packed with flavor and don’t require any fancy ingredients!
Course Appetizer
Cuisine American
Keyword Dairy Free Deviled Eggs, Vegan Deviled Eggs, Vegan Deviled Potatoes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 Servings of 5 Deviled Potatoes
Calories 188kcal

Equipment

  • Knife
  • Cutting Board
  • Large bowl
  • Baking tray
  • Silicone baking mat
  • Small Spoon
  • Hand Blender or Food Processor
  • Piping Bag (Optional)

Ingredients

To Roast Potatoes

  • 15 mini golden potatoes
  • ½ tbsp oil of choice (I use avocado oil)
  • salt sprinkle to taste

For “Yolk” Filling

Instructions

  • 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, 1/8 tsp ground turmeric powder and 1/8 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.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (5 deviled potato halves; 1/6 of recipe) | Calories: 188kcal | Carbohydrates: 34g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 247mg | Potassium: 850mg | Fiber: 4g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 2mg