To be honest, these vegan deviled potatoes are devilishly good and downright addicting!
These are reminiscent of deviled eggs, but arguably better due to the delicious roasted potato skins in place of the egg whites.
I won’t lie – scooping out the potato skins is a bit time consuming. If you can round up a few more hands to help out in the kitchen, it would be worth doubling this recipe.
Why? Because once prepared, these deviled potatoes have a tendency to pull a disappearing act, if you know what I mean.
If you are vegan and miss deviled eggs, you will love these!
Similarly, if you aren’t sure what to serve a vegan guest for a holiday meal, this is a delicious place to start!
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That being said, don’t count these out if you are not vegan – these appetizers will be inhaled by anyone present at your next game-day potluck, party, or casual brunch!
Because really – who doesn’t love roasted potatoes?
The ingredients – and do these deviled potatoes really taste like deviled eggs?
Yes, the filling of these deviled potatoes tastes uncannily like the filling for deviled eggs. Here’s why:
Kala Namak/Himalayan Black Salt
Don’t be fooled – this salt is actually pink, not black. However, it is best known for its sulphurous, eggy smell and taste.
You can read more about this lower sodium salt in my silken tofu scramble recipe, which also gets its eggy flavor from this unique salt.
Turmeric
This spice, in addition to being a darling of the antioxidant world, also provides the rich yellow color in our filling.
The color from turmeric is especially helpful in this recipe if you use Dijon mustard instead of yellow mustard.
Vegan Mayonnaise
Nowadays, this is readily available at most grocery stores, and tastes much like the original. Mayo, vegan or otherwise, is foundational to deviled anything.
Yellow Mustard
In my opinion, this is also pretty foundational to the deviling process, but of course some people prefer Dijon or other varieties of mustard.
Variations on this recipe
I just used a fork to add the filling to the potatoes. However, for holidays or special occasions, you can puree the filling until smooth (you may need a splash more milk) and pipe it in using a star attachment on a pastry bag for truly impressive looking deviled potatoes.
You can also bake the potato skins for up to 10 minutes before adding the filling to help them firm up and hold their shape.
While this recipe is vegan, if you are not, of course feel free to use traditional mayonnaise and milk and not make an extra trip to the grocery store.
Some people include pickle relish, capers, celery seed, or anything else you might add to potato salad.
While we’re thinking of the filling as a kind of potato salad, one option to consider adding would be sour cream for the non-vegans amongst you.
Feel free to add nutritional yeast, garlic powder, black pepper, or anything else you’d like with your potatoes.
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Related appetizer recipes
You may also enjoy these hors d’oeuvres at your next gathering:
- Teriyaki cauliflower wings
- Baked Halloumi Fries (like fried mozzarella sticks, but squeakier)
- Buffalo tofu wings
- Guacamole (at the top of this recipe)
- Pico de Gallo (in the middle of this recipe)
- Hummus
- Eggplant Napoleon (think caprese salad but with grilled veggies)
- Vegan Garlic Bread
Ingredients for Deviled Potatoes
Before you begin, you will need:
EDIBLE INGREDIENTS
First, Roast the Potatoes
- 1 1/2 lbs petite red potatoes (about 18)
- 1/2 Tbsp olive oil
- 1/2 tsp sea salt (or other coarse salt)
Then, Make the Filling
- 1/3 cup vegan mayonnaise
- 2 Tbsp yellow mustard
- 3 Tbsp almond milk
- 1 Tbsp fresh minced dill
- 1 Tbsp fresh minced chives
- 1/2 tsp kala namak salt (black salt)
- 1/2 tsp turmeric (for color)
Finally, the Garnish
- Paprika
- Green olives with pimento, sliced (optional, but even more reminiscent of deviled eggs)
TOOLS AND EQUIPMENT
- Knife and cutting board
- Measuring spoons and cups
- Baking sheet and aluminum foil
- Mixing bowls (one large and one medium)
- Grapefruit spoon, melon baller, or similar
- Optional – pastry bag with star attachment – see notes above
- Optional – deviled egg/potato platter
How to make Deviled Potatoes
- To begin, wash your potatoes, removing any eyes, and pierce each one with a knife.
- Then, preheat your oven to 400° F.
- After that, toss the potatoes in the olive oil and coarse salt in a large mixing bowl.
- Line a baking sheet with aluminum foil, then spread the potatoes in a single layer. Bake for about 35 minutes, or until tender.
- While the potatoes are baking, wash and mince your dill and chives, and slice your green olives. You can measure out your other ingredients if desired.
- When the potatoes are done, let them cool until they are safe to touch. After that, slice each potato in half lengthwise.
- Using a grapefruit spoon, melon baller, or similar, scoop out most of the inside of each potato half, leaving about 1/4 inch or so attached to the skin so the potato shells don’t fall apart. Keep the scooped out potato flesh in a medium mixing bowl.
- After that, use a fork to mash the potato flesh in the bowl, and blend in the vegan mayonnaise, yellow mustard, and almond milk until smooth. Then, add in the black salt, turmeric, dill, and chives.
- Once your filling is fully mixed, taste it to see if you want any additional salt or pepper. Then, scoop a little filling into each potato skin.
- Finally, sprinkle a little paprika over each deviled potato, then garnish each one with a slice of green olive. If desired, place them back in the oven and bring it back up to temperature. Serve warm (or chilled) and enjoy!
Deviled Potatoes (Vegan!)
Yield:36 deviled potato halves
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
To be honest, these vegan deviled potatoes are devilishly good and downright addicting!
Ingredients
- 1 1/2 lbs petite red potatoes (about 18)
- 1/2 Tbsp olive oil
- 1/2 tsp sea salt (or other coarse salt)
- 1/3 cup vegan mayonnaise
- 2 Tbsp yellow mustard
- 3 Tbsp almond milk
- 1 Tbsp fresh minced dill
- 1 Tbsp fresh minced chives
- 1/2 tsp kala namak salt (black salt)
- 1/2 tsp turmeric (for color)
- Paprika
- Green olives with pimento, sliced
Instructions
- To begin, wash your potatoes, removing any eyes, and pierce each one with a knife.
- Then, preheat your oven to 400° F.
- After that, toss the potatoes in the olive oil and coarse salt in a large mixing bowl.
- Line a baking sheet with aluminum foil, then spread the potatoes in a single layer. Bake for about 35 minutes, or until tender.
- While the potatoes are baking, wash and mince your dill and chives, and slice your green olives. You can measure out your other ingredients if desired.
- When the potatoes are done, let them cool until they are safe to touch. After that, slice each potato in half lengthwise.
- Using a grapefruit spoon, melon baller, or similar, scoop out most of the inside of each potato half, leaving about 1/4 inch or so attached to the skin so the potato shells don't fall apart. Keep the scooped out potato flesh in a medium mixing bowl.
- After that, use a fork to mash the potato flesh in the bowl, and blend in the vegan mayonnaise, yellow mustard, and almond milk until smooth. Then, add in the black salt, turmeric, dill, and chives.
- Once your filling is fully mixed, taste it to see if you want any additional salt or pepper. Then, scoop a little filling into each potato skin.
- Finally, sprinkle a little paprika over each deviled potato, then garnish each one with a slice of green olive. If desired, place them back in the oven and bring it back up to temperature. Serve warm (or chilled) and enjoy!
Nutrition Information:
Yield: 18Serving Size: 1
Amount Per Serving:Calories: 59Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 170mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 1g
