Alright, so this Vegan Deviled Potatoes recipe was originally supposed to be bite-sized. However, due to the limited grocery supply right now, all I could find were regular potatoes. Thankfully this recipe can easily be adapted to any kind of potato you have or can find. Bite-sized, full-size, who cares!? 

What you’ll love about these Vegan Deviled Potatoes: 

• This recipe doesn’t take long to whip together, yet looks impressive 
• These potatoes are such a yummy snack, side dish, or appetizer 
• Make these with things that you likely already have on hand in your pantry 
• They’re vegan despite them reminding me a lot of traditional egg salad 
• The whole family will love these because who doesn’t love deviled things?

How do you make Vegan Deviled Potatoes? 

This recipe is actually really simple. Literally all you do is mix all the ingredients in a bowl to combine them and top your cooked potatoes with this yummy “egg” salad mix. 

Sprinkle with paprika, herbs, or whatever you have on hand. 

Here is how you pull together this easy bite-sized recipe: 

1. In a large boiling pot of water, cook the potatoes until fork tender (time will differ based off size of potatoes) 
2. Halve potatoes and scoop out a little crater in each half using a melon baller or a spoon
3. Transfer those insides to a medium bowl 
4. To the bowl, add the butter, mayo, vinegar, plant-based milk, salt & pepper, and mustard
5. Mash it all up with a potato masher or fork 
6. Give it a taste and adjust accordingly 
7. Now stuff each mini potato using a spoon and add all the filing your heart desires 

What else can I add to deviled potatoes? 

I tried to make this recipe include ingredients you’d likely already have on hand. However, if you have access to pickles and shallots, I would absolutely add them to the mix. I also love to top these with herbs, my suggestion is thyme or dill, but feel free to add whatever your herb of choice is or whatever you have on hand. 

I’d love to know how you get creative with this recipe, so share some of your favourite additions or toppings in the comments. 

What is nutritional yeast?

For this recipe one of the ingredients I used in my “egg” salad was nutritional yeast. This is an ingredient I always have on hand because it’s so versatile and adds a yummy cheesy flavour to recipes, while also giving me all the health benefits it offers. 

I use Bob’s Red Mill Nutritional Yeast and I love it. It is rich in vitamin B12 and is ideal for any vegan or vegetarian diet to help you get those B vitamins in. I’ll throw it in salads, on top of popcorn, granola, gravies, soups, you name it, you can add nutritional yeast to it. 

This recipe is a unique twist on classic deviled eggs and ingredients are pretty versatile. Feel free to add what you have in your pantry or top with fresh herbs or other goodies. Let me know in the comments what combination you like the best!

Other recipes you’ll love: 

• Simple Vegan Salad Recipe
• 20-Minute Vegan Ramen Noodles Recipe 
• Vegan Potato Salad with Fresh Herbs
• 30-Minute One-Pot Greek Pasta

Easy Vegan Deviled Potatoes

★★★★★ 5 from 3 reviews

• Author: Maria Koutsogiannis
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 20 1x
• Category: Appetizers + Sides, Budget Friendly, 30 Minute Meals, 10 Ingredients or Less
• Cuisine: Vegan

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Description

This yummy recipes is great for an appy, a snack, or a pot luck! Easy Vegan Deviled Potatoes can be made with ingredients already in your pantry, and I bet you can’t just eat one.

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Scale 1x2x3x

Ingredients

20 mini potaotes

2 tbsp vegan butter

2 tbsp vegan mayonaisse

1 tbsp. white vinegar

plant-based milk as needed, start with 2-3 tbsp.

1 tsp sea salt

1/2 fresh cracked pepper

1 tsp mustard powder or 1 tsp mustard sauce

Garnish with:

Smoked Paprika

Fresh thyme or dill, finely chopped

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Instructions

Bring a large pot of water to a boil and cook potatoes for around 15 minutes, or until fork tender.  This may take less or more time depending on the size of the potatoes. Once the potatoes are cooked, let them cool till safe to handle with your hands.

Now that they’ve cooled, halve each potato and scoop out a little crater in each half using the large side of a melon baller. Transfer the insides of the potato to a medium-sized bowl.

To the medium sized bowl, add the butter, mayo, vinegar, milk, salt, pepper and mustard and using a potato masher or fork mash it all together. Give it a taste and adjust accordingly as the quantities may very depending on the size of the potatoes you’re using.

Now simply stuff each mini potato using a spoon and add as much filling as desired (keeping in mind you need to fill them all).

Garnish with smoked paprika and fresh herbs of choice – I suggest thyme or dill!

Notes

Add these ingredients to the bowl if you have them on hand:

1 large shallot, finely sliced

1 medium-sized pickle, finely sliced

1/4 cup celery, finely sliced

If you do not have access to mini potatoes, use the smaller russet potatoes you can find.

Potatoes will last up to 5 days in a tightly sealed container in the fridge.

Keywords: bite, egg, new, recipe, salad