Vegan Deviled Eggs

Enjoy this incredibly simple recipe for vegan deviled eggs made with mini roasted potatoes. No fancy ingredients required for this delicious appetizer!

Course Appetizer

Cuisine American-inspired, Vegan

Keyword Vegan Deviled Eggs

Prep Time 45

Cook Time 45

Total Time 1 30

Servings Servings

Calories 88kcal

Equipment

Cutting board
Knife
Large bowl
Electric hand mixer (or food processor)
Baking tray
Silicone baking mat (or parchment paper)
Small Spoon
Piping bag (optional)
Kitchen towel (or paper towel)

Ingredients

Roast Potatoes

15 mini golden potatoes
½ tablespoon olive oil
salt (to taste)

Deviled Egg Filling

100 grams firm tofu
¼ cup vegan mayonnaise
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon nutritional yest
¼ teaspoon salt
¼ teaspoon onion powder
⅛ teaspoon ground turmeric
⅛ teaspoon paprika (can use smoked paprika)

Instructions

Step 1: Roast Potatoes and Cool

Preheat your oven to 350 °F.
Wash the mini potatoes, then pat dry with a kitchen towel (or paper towel).
15 mini golden potatoes
Place potatoes onto a baking tray lined with a silicone baking mat or parchment paper (for easy cleaning).
Toss the potatoes with olive oil and a sprinkle of salt.
½ tablespoon olive oil, salt
Roast for 35-45 minutes, until very soft in the center. Cook time largely depends on how “mini” your potatoes are.
They’re done when it’s very easy to poke a fork through the center of your potato. You can also test by cutting one in half and making sure the potato is soft enough to scoop easily.
If possible, roast an extra potato to test tenderness.
Let the potatoes cool until you can handle them without burning yourself. You can refrigerate them in a bowl to speed this up.

Step 2: Slice and Scoop Potatoes

When the potatoes cool, slice them in half. Try to slice them so they’ll have a flat edge to rest on.
Carefully scoop out the center of each potato, leaving 1-2 millimeters (1/24 – 1/16 of an inch) around the edges.
Add the scooped potato filling to a large mixing bowl.
Set the potato skins aside.

Step 3: Prepare Filling

Crumble firm tofu into the large mixing bowl with potato centers.
100 grams firm tofu
Add the remaining filling ingredients to this mixing bowl.
¼ cup vegan mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon nutritional yest, ¼ teaspoon salt, ¼ teaspoon onion powder, ⅛ teaspoon ground turmeric, ⅛ teaspoon paprika
Use an electric hand mixer to beat this together. Continue until the filling is mostly smooth; some small bits of tofu will remain. Alternatively, blend the filling in a food processor if you’d like it completely smooth.

Step 4: Assemble and Serve

Scoop or pipe the filling back into your roasted potato skins.
Top with a sprinkle of paprika, chopped chives, green onion, dill, parsley – whatever you like!
Serve this recipe at room temperature or chilled.

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