Vegan Deviled Potatoes – The Ultimate Party Appetizer
A Fun & Budget-Friendly Twist on a Classic Appetizer
When I first started my plant-based journey, I expected to miss a few classic comfort foods. One of the top ones on that list? Deviled eggs. That creamy, tangy bite-sized snack showed up at every family gathering growing up, and y’all know how deep the food memories run.
At one point, I was brainstorming party appetizers for a vegan get-together when the lightbulb hit: What if I swapped the egg for baby potatoes?
Let me tell you… it was a hit.
These Vegan Deviled Potatoes bring that same satisfying flavor and nostalgic vibe, without a single egg or drop of dairy. They're creamy, a little tangy, perfectly seasoned, and loaded with plant-based goodness. Whether you’re entertaining a crowd or meal prepping for the week, this recipe delivers.
Why You’ll Love These Deviled Potatoes
- ✅ Egg-Free & Dairy-Free – All the nostalgic flavor without animal products.
- ✅ Budget-Friendly – Potatoes are one of the most affordable staples around.
- ✅ Big on Flavor – Creamy, zesty, savory goodness in every bite.
- ✅ Perfect for Parties – These little bites always disappear fast!
- ✅ Simple Ingredients – No fancy vegan substitutes needed.
Ingredients for Vegan Deviled Potatoes
- 12 small baby potatoes (red or yellow)
- 6 tbsp vegan mayo (or blended silken tofu)
- 1 tsp Dijon mustard
- 1/2 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/4 tsp turmeric
- Salt & black pepper to taste
- Smoked paprika & chopped chives for garnish
Step-by-Step Instructions
1. Boil the Potatoes
Place baby potatoes in a pot of salted water. Bring to a boil and cook for 12–15 minutes or until fork-tender. Drain and let them cool completely.
2. Prepare the Potatoes
Slice each cooled potato in half lengthwise.
Using a small spoon or melon baller, scoop out a small well from the center of each half. Be careful not to scoop too deep.
3. Make the Filling
Mash the scooped-out potato centers until smooth. Add vegan mayo, mustard, vinegar, garlic powder, turmeric, salt, and pepper. Mix until super creamy.
4. Fill the Potatoes
Use a spoon or piping bag to fill each potato half with the creamy mixture.
5. Garnish & Serve
Sprinkle with smoked paprika and chopped chives. Serve chilled or at room temperature.
Pro Tips for the Best Deviled Potatoes
- ✨ Add a splash of unsweetened plant milk for extra creaminess.
- ✨ Spice them up with cayenne or hot sauce.
- ✨ Store leftovers in the fridge for up to 3 days.
- ✨ Use a sandwich bag with the corner snipped if you don’t have a piping bag.
More Ways to Customize Your Deviled Potatoes
What makes these Vegan Deviled Potatoes even better is how easy they are to customize. You can mix in different fresh herbs like dill, parsley, or basil for a boost of flavor, or even stir in a little pickle relish or chopped olives for a tangy, briny bite. Want more texture? Try adding finely chopped celery or red onion to the filling. If you're serving these at a party, switch things up with toppings—smoked paprika is a classic, but everything bagel seasoning, chili flakes, or even vegan bacon bits take them to another level. This recipe is super versatile and works whether you're going fancy or keeping it simple!
A Deviled Egg Alternative Everyone Can Enjoy
Whether you’re allergic to eggs, fully plant-based, or just in the mood for something new, these Vegan Deviled Potatoes are it. Easy, affordable, and packed with flavor, they’re a snack or appetizer you’ll make again and again.
Try them out and let me know in the comments—will this be your new go-to for gatherings and snacks?
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Ingredients
- 12 small baby potatoes red or yellow work best
- 6 tbsp vegan mayo or blended silken tofu for a lighter, protein-rich option
- 1 tsp Dijon mustard
- 1/2 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/4 tsp turmeric for that deviled egg yellow color + subtle earthy flavor
- Salt & black pepper to taste
- Smoked paprika & chopped chives for garnish
Instructions
Boil the Potatoes
- Add baby potatoes to a large pot of salted water.
- Bring to a boil and cook for 12–15 minutes, until fork-tender but not mushy.
- Drain and let cool completely before handling.
Prep the Potatoes
- Once cooled, slice each potato in half lengthwise.
- Use a small spoon, teaspoon, or melon baller to carefully scoop out a little of the center to form a small well—just enough to hold the filling.
Make the Filling
- Mash the scooped-out potato centers in a bowl until smooth.
- Add in vegan mayo, Dijon mustard, vinegar, garlic powder, turmeric, salt, and pepper.
- Mix until super creamy and well-blended. Adjust seasonings to taste.
Fill the Potatoes
- Use a small spoon or pipe the mixture into each potato half.
- Tip: If you’re going for presentation, load the filling into a zip-top bag, snip a corner, and pipe like a pro!
Garnish & Serve
- Finish with a sprinkle of smoked paprika and chopped chives on top.
- Serve chilled or at room temperature.
Notes
Make It Creamier: Add a splash of unsweetened plant-based milk or extra vegan mayo if the filling feels too thick.
Spice It Up: Mix in cayenne pepper, hot sauce, or horseradish for a kick.
Meal Prep Magic: These store great! Keep in an airtight container for up to 3 days in the fridge.
No Piping Bag? Use a sandwich bag with the corner cut off to easily fill the potatoes.
Party-Ready Tip: Double the batch—they disappear FAST.