Deviled Potatoes

Our Deviled Potatoes are a delicious remake of the classic deviled eggs that are a staple during the holidays. This vegan swap is a great way to enjoy without the eggs!

Course Appetizer

Cuisine American

Keyword deviled potatoes, vegan deviled eggs

Servings

Calories 31kcal

Author Courtney

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.

Video

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