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.