Deviled Potatoes

5 from 2 votes

Swap eggs for potatoes in this irresistible vegan deviled potato recipe, a fun and crowd-favorite for potlucks, dinner parties, or holiday celebrations!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Calories: 56kcal

Author: Toni

Equipment

Ingredients

7 yellow baby potatoes
¼ cup + 1 tablespoon of vegan mayonnaise
1 teaspoon of Dijon or yellow mustard
1 teaspoon of apple cider vinegar
½ teaspoon of kala namak black salt
Black pepper to taste
¼ teaspoon turmeric (optional)
Paprika for garnish
Chives, parsley, or dill or garnish (optional

Instructions

Place the potatoes in a medium pot and cover them with water. Bring the water to a boil and cook for 10 to 20 minutes or until the potatoes are soft, but do not overcook them or they will crumble when handling.
When the potatoes are ready, drain them using a colander and run cold water over them to cool them and to stop the cooking process.
Slice 6 of the 7 potatoes in half lengthwise. Using a melon baller or a small spoon, scoop out about 1 teaspoon of the center of each potato slice. You should end up with a small empty pocket. In a medium bowl, place the teaspoon of potato you scooped out. Repeat the process until all of the potato slices have a small pocket. Set aside on a serving plate.
Grab your 7th potato, peel it, and place it in the bowl with the small chunks of potato. Add the vegan mayo, Dijon mustard, apple cider vinegar, kala namak black salt, pinch of black pepper, and turmeric for color.
Mash and mix until a smooth mixture is achieved. Taste and adjust any seasoning levels.
Using a spoon or a pasty bag, fill the hollowed slices of potatoes.
Sprinkle the paprika and optionally garnish with fresh herbs.
Serve at room temperature or chilled.

Video

Notes

- Use the right size potatoes: I prefer using egg-sized potatoes. Make sure they’re all a similar size so that they cook evenly.

- Don't overcook the potatoes: Or they might fall apart/become mushy.

- For eggy flavor: Don't skip the kala namak - its sulfur-like flavor mimics egg wonderfully.

Nutrition

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