This post is sponsored by The Little Potato Company.
Deviled potatoes are a delightful two-bite appetizer and a great vegan alternative to deviled eggs. They’re classic, simple to prepare, and perfect for bringing along to game days and get-togethers.
These vegan deviled “egg” potatoes are easy to make using just 7 ingredients (plus your chosen garnishes). The deviled “yolk” filling is soft, creamy, and light.
Ingredients for Making Vegan Deviled “Egg” Potatoes
The majority of the ingredients are typical deviled egg ingredients: mustard, vinegar, (vegan) mayo, and classic garnishes like paprika and chives.
Yellow Creamer potatoes are the star of this recipe. The Boomer Gold varietal of Little potatoes have the buttery texture, creamy colouring, and naturally small size that’s just right for deviled potatoes. The flesh mashes up fluffy and light – a great base for a vegan version of deviled yolks.
Adding a pinch of ground turmeric to the filling makes it sunny egg yolk yellow.
Black salt (or kala namak) has a rich sulphurous flavour that makes any veganized dish taste eggy. You can make this recipe with regular salt for simple deviled potatoes rather than deviled egg potatoes.
Nutritional yeast lightens the filling’s texture and balances the acidity of the mustard and vinegar.
How to Make Deviled Potatoes
Making deviled potatoes is simple and not much different from making deviled eggs.
Boil the Creamer potatoes until they’re just tender and then slice them in half. Use a melon baller to scoop out a hollow for the filling (and save the “potato balls”).
Whisk together the mayo, mustard, vinegar, black salt, turmeric, and nutritional yeast.
Mash up the potato balls (tips on that below), add the dressing, and mix well.
Fill the hollows with pretty swirls of deviled “yolk” filling and top with a sprinkle of paprika and chives (or whatever garnish you choose!)
Tips for Making Deviled Potatoes
How to mash the potatoes for a light, lump-free filling – Use a spoon to push the potato through a fine mesh strainer. It takes less than 2 minutes and makes for a smooth, creamy filling.
Make extra cute “eggy looking” deviled potatoes – Choose the larger, more oblong Little potatoes from the bag. Use your melon baller to scoop out the hollow in the lower half of the potato (instead of the center) to mimic the look of hard boiled egg.
Prepping ahead of time – Once you’ve prepared everything it only takes a few minutes to fill and garnish your deviled potatoes. Load your piping bag and prepare any garnishes ahead of time but wait until it’s time to serve before assembling.
Piping the filling – If you don’t have a piping bag, use a zip-loc bag with the tip of the corner cut off. For that classic deviled egg look choose a large star tip. For a more modern look, use a round tip (or no tip).
Deviled Potato Garnishes
- Keep it classic with a sprinkle of paprika and chopped chives
- Fresh herbs: dill, parsley, chives
- Crispy, crumbled tempeh bacon
- Add some heat with a sprinkle of cayenne or a touch of sriracha or Tabasco
More Game Day Potato Appetizers & Snacks
- Vegetable Pakoras
- Spicy Nacho Potato Bites
- Loaded Smashed Potatoes
- Two-Bite Vegetable Samosas
- Double-Stuffed Buffalo Ranch Potatoes
This post is sponsored by The Little Potato Company.
Vegan deviled “egg” potatoes are a great plant-based alternative to deviled eggs. These light two-bite appetizers are easy to prepare and require just 7 ingredients (and your favourite garnishes!)
- 8 – 9 yellow Creamer potatoes (250 grams) (Boomer Gold by The Little Potato Company)
- 2 tablespoons (30 ml) vegan mayo
- 1/2 tablespoon (7.5 ml) (2 grams) fine nutritional yeast flakes
- 1 teaspoon (5 ml) yellow mustard
- 1 teaspoon (5 ml) white vinegar
- 1/4 teaspoon (1.25 ml) finely ground black salt (kala namak)
- 1/8 teaspoon ground turmeric
- Paprika, to taste
- Fresh chives, chopped, to taste
- Add yellow Creamer potatoes to a large pot of cold water. Turn heat to maximum and bring potatoes to a boil. Reduce heat to a simmer and cook for 15 minutes or until the largest potato is just tender. Drain and set aside until cool enough to handle comfortably.
- Slice cooled potatoes in half lengthwise. Use a small melon baller to scoop out a round of the flesh, creating a hollow for the filling. Don’t worry if some of the hollowed potatoes break or look messy, you’ll only need 12 of the best looking ones. Reserve all of the “potato balls” and set them aside for the filling (about 90 grams total).
- In a medium-sized bowl, whisk together mayo, nutritional yeast, mustard, vinegar, black salt, and turmeric.
- For best texture, use a spoon to mash the reserved potato flesh through a fine mesh strainer. Add the mashed potato to the dressing from step 3. Mix well to combine. Taste the filling and adjust seasoning if needed.
- Transfer the filling into a piping bag fitted with a large round or star tip (or use a zip-loc bag with the tip of the corner cut off). Pipe the filling into 12 of the best looking hollowed out potatoes, overfilling them for best flavour.
- Garnish deviled potatoes with paprika and fresh chives. Chill before serving. Serve cool.
Prep ahead of time – Once you’ve prepared everything it only takes a few minutes to fill and garnish your deviled potatoes. Load your piping bag and prepare any garnishes ahead of time but wait until it’s time to serve before assembling.
More garnish ideas: Fresh herbs (dill, parsley, chives), crumbled tempeh bacon, cayenne, Tabasco, sriracha.
Keywords: vegan deviled egg potatoes