Our Deviled Potatoes are a delicious vegan appetizer remake of the classic deviled eggs that are a staple during the holidays.
Deviled Eggs fly are one of the most requested items and the first to go on the holiday table. Last year we skipped making them as I was already testing tons of recipes for the holidays.
We nailed vegan mashed potatoes, vegan potato salad, vegan stuffing, vegan macaroni salad, and even vegan garlic bread. This year we’re testing more like these vegan deviled eggs and even vegan green bean casserole.
WHAT ARE DEVILED POTATOES AND WHY WILL I LOVE THEM?
Vegan Deviled Potatoes contain no animal products, no dairy, no eggs. Those with a dairy or egg allergy can safely enjoy these as well as those who are vegan.
They have a similar texture, taste, and even look a bit like traditional deviled eggs. They’re fun to make and you can even let the kids get involved with this easy holiday recipe.
INGREDIENTS YOU’LL NEED TO MAKE DEVILED POTATOES
- Small Red Potatoes: These are a waxy potato, so they really hold up their shape after cooking making them the perfect potato to use as an “egg white”. You could also use Yukon or yellow potatoes, but the boiled red potatoes look so pretty and hold up very well.
- Vegan Mayo: This is a must for all deviled egg recipes. We used Hellmann’s Vegan Mayo in our recipe.
- Vinegar: You can use vinegar, lemon juice, or even pickle juice, but we like white vinegar the best. You could also add in some relish if you’d like.
- Mustard: We prefer yellow mustard, but you could also use honey or dijon.
- Black Salt: This particular salt is a great option for that egg flavor. It has a sulfur smell and tastes just like eggs.
- Pepper: Completely optional, but we like the little bit of heat it gives. It also activates turmerics anti-inflammatory powers. (1)
- Turmeric: By using turmeric you’ll get that beautiful yellow yolk color.
- Parsley: One of our favorite herbs to add to recipes, it gives a little bright flavor to this recipe and also some color.
- Smoked Paprika: If someone liked bacon, they’ll love this smoky addition. You could also use regular paprika if preferred.
HOW TO MAKE DEVILED POTATOES
- Boil: Get started by making boiled red potatoes, we boil them whole so they hold their shape.
- Slice and Scoop: Once the potatoes are fully cooked you’ll need to use a small spoon to scoop some of the potatoes out. To get the perfect slice we use a cheese knife as it has perforations that allow us to slice the potato without suctioning to the knife. To get the perfect scoop, we just used our measuring spoon, but you could use a melon baller or a small dessert spoon.
- Mash and Mix: Mash the insides of the potato that you scooped out with the mayo, mustard, black salt, pepper, turmeric, parsley, and vinegar.
- Fill: Once you’ve reached the desired taste and consistency scoop the potato mixture into a piping bag and then pipe into the potatoes.
- Garnish: Sprinkle a little smoked paprika and fresh chopped parsley.
CAN I MAKE THIS RECIPE IN ADVANCE?
Yes, you can prep these about a day ahead of time and take out of the refrigerator when ready to serve.
NEED MORE HOLIDAY RECIPES?
Check out our Vegan Thanksgiving Recipes post with tons of options from sides, mains, and desserts!
RECIPE NOTES:
- For the mayo you may use up to 1/4 cup or even more if you like a lot of mayo, this will vary depending on the amount of potato you’ve scooped out and the size of the potatoes may vary.
- If you don’t like the tang from vinegar you can use your favorite plant-based milk to make it thin/creamy. Another option would be lemon juice, which gives it a brighter flavor. You could also add relish if you’d like.
- We prefer yellow mustard, but you could also use honey or dijon.
- You can easily make these ahead of time, place in the refrigerator and take out when ready to serve.
Deviled Potatoes
Ingredients
- 1 dozen baby red potatoes
- 1/4 cup vegan mayo *
- 2 tablespoons vinegar *
- 1 teaspoon mustard *
- 1/4 teaspoon black salt
- 1 pinch pepper
- 1/8 teaspoon turmeric
- 1/2 tablespoon parsley chopped
- smoked paprika garnish
- chopped parsley garnish
Instructions
- Place the whole red potatoes into a medium saucepan covered with water over the potatoes by at least 3-4 inches. Boil the potatoes for 15-20 minutes or until they're fork-tender.
- Once the potatoes are fully cooked use a small spoon to scoop some of the potatoes out. Place the potato you scooped out into a bowl.
- Use a fork or potato masher to mash the insides of the potato that you scooped out with the mayo, mustard, black salt, pepper, turmeric, parsley, and vinegar.
- Once you've reached the desired taste and consistency scoop the potato mixture into a piping bag and then pipe into the potatoes.
- Garnish with a dusting of smoked paprika and fresh chopped parsley.
Notes
- For the mayo you may use up to 1/4 cup or even more if you like a lot of mayo, this will vary depending on the amount of potato you've scooped out and the size of the potatoes may vary.
- If you don't like the tang from vinegar you can use your favorite plant-based milk to make it thin/creamy. Another option would be lemon juice, which gives it a brighter flavor. You could also add relish if you'd like.
- We prefer yellow mustard, but you could also use honey or dijon.
- You can easily make these ahead of time, place in the refrigerator and take out when ready to serve.
Nutrition
Reference: https://umassmed.edu/nutrition/blog/blog-posts/2019/6/using-black-pepper-to-enhance-the-anti-inflammatory-effects-of-turmeric/
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