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Easy Vegan Deviled Potatoes

  • 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


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.



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


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!


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