These creamy, tangy little bites look just like deviled eggs but they're made entirely from potatoes and plants. I first made Deviled Potatoes for a family gathering when I needed something vegan-friendly that would still feel indulgent, and they disappeared faster than anything else on the table. The filling is smooth and rich with avocado oil mayo, tangy mustard, and fresh chives, and the paprika sprinkled on top gives them that classic deviled egg look.
If you love creative appetizers, these pair beautifully with my Turkey Pinwheels for a party spread, or serve them alongside Turkish Eggs for a fun brunch lineup. For more plant-based options, try my Asian Noodle Salad or serve them with Salmon Sushi Bake for a mix of flavors.
Why You will Love This Deviled Potatoes
This vegan deviled potatoes recipe is a total crowd-pleaser for so many reasons. First, it's a creative, plant-based alternative to deviled eggs that even non-vegans love. The creamy filling tastes rich and indulgent, and most people can't even tell it's vegan.
Second, they're easy to make. You boil the potatoes, scoop them out, mix the filling, and stuff them back in. The whole process takes about 40 minutes, and most of that is just waiting for the potatoes to cook.
Jump to:
Deviled Potatoes Ingredients
Everything here is simple and easy to find.
See Recipe Card Below This Post For Ingredient Quantities
- Baby potatoes: These are the perfect size for bite-sized appetizers. Look for small, uniform potatoes so they cook evenly and look nice on a platter.
- Avocado oil mayo: A creamy, vegan mayo that makes the filling rich and smooth. Chosen Foods brand is great, but any vegan mayo works.
- Mustard: Adds tang and a little sharpness. Yellow mustard or Dijon both work well.
- Pickle: Finely diced, it adds a briny, tangy crunch that balances the creamy filling. Use dill pickles for the best flavor.
- Chives: Freshly chopped chives add a mild onion flavor and a pop of green color. They're classic in deviled egg recipes.
- Salt: Seasons the potatoes and the filling. Don't skip salting the cooking water.
- Black pepper: Adds warmth and a little bit of spice.
- Paprika: Sprinkled on top for garnish. It adds color and a subtle smoky flavor. Use sweet paprika or smoked paprika, whichever you prefer.
How to Make Deviled Potatoes
Here's how to put these together, step by step.
- Cook the potatoes: Place the baby potatoes in a large pot and cover them with water. Add 1 teaspoon of salt to the water. Bring everything to a boil over high heat, then reduce the heat and simmer until the potatoes are fork-tender, about 18 minutes. You want them soft enough to scoop but not falling apart. Drain the potatoes and let them cool slightly until you can handle them.
- Hollow the potatoes: Slice each potato in half lengthwise. Using a small spoon or melon baller, carefully scoop out the center of each potato half, leaving a thin layer of potato around the edges to create a little "skin" or shell. Transfer the scooped potato flesh to a large bowl and set the hollowed potato skins aside on a platter or baking sheet.
- Prepare the filling: Add the avocado oil mayo, mustard, finely diced pickle, chopped chives, salt, and black pepper to the bowl with the scooped potato flesh. Use a fork or potato masher to mash everything together until the mixture is smooth and creamy. Taste it and adjust the seasoning if needed.
- Pipe or spoon the filling: You have two options here. For the easiest method, just spoon the filling back into each potato skin using a regular spoon. For a fancier presentation, transfer the filling to a food processor and blitz it for 5 to 10 seconds until it's completely smooth. Then transfer it to a piping bag fitted with the largest tip and pipe the filling into each potato skin in a swirl.
- Garnish and serve: Sprinkle the filled potatoes with paprika and a few extra chopped chives if you like. Serve them right away, or cover and refrigerate them for up to 3 days.
Substitutions and Variations
These deviled potatoes are flexible, so you can customize them to your taste.
Potatoes: If you can't find baby potatoes, use small fingerling potatoes or even cut larger red or Yukon gold potatoes into smaller pieces. Just make sure they're all similar in size so they cook evenly.
Mayo: Any vegan mayo works here. If you're not vegan, you can use regular mayo or even Greek yogurt for a lighter version.
Mustard: Yellow mustard is classic, but Dijon mustard adds a sharper, more sophisticated flavor. Whole grain mustard also works if you like a little texture.
Pickles: Swap the dill pickles for sweet pickles, bread and butter pickles, or even capers for a different kind of briny tang.
Herbs: If you don't have chives, use green onions, fresh dill, or parsley. They all add freshness and color.
Add-ins: Mix in some finely chopped sun-dried tomatoes, vegan bacon bits, or a pinch of smoked paprika for extra flavor.
Spice level: Add a pinch of cayenne pepper or a few drops of hot sauce to the filling if you want a little heat.
Equipment
You don't need anything fancy to make these vegan deviled potatoes.
- Large pot: For boiling the potatoes.
- Potato masher or fork: For mashing the filling until it's smooth.
- Cutting board: For slicing the potatoes in half.
- Sharp knife: For clean cuts.
- Spoon or melon baller: For scooping out the potato centers. A melon baller gives you the most control.
- Food processor (optional): If you want to pipe the filling for a fancier presentation.
- Piping bag (optional): For piping the filling into the potato skins.
Storage and Reheating Tips
These are perfect for making ahead, which is one of the reasons they're so great for parties.
Refrigerator: Store the deviled potatoes in an airtight container in the fridge for up to 3 days. They actually taste better after sitting for a few hours because the flavors have time to meld together.
Make-ahead: You can prep these up to 24 hours in advance. Keep them covered in the fridge and add the paprika garnish right before serving so it looks fresh.
Freezing: I don't recommend freezing these. The texture of the potatoes and the creamy filling don't hold up well after being frozen and thawed.
Serving: Serve them cold or at room temperature. They're best straight from the fridge, but if they've been sitting out for 20 to 30 minutes, that's fine too.
What to Serve with Deviled Potatoes
Deviled potatoes for party spreads pair beautifully with lots of different foods.
Serve them alongside other finger foods like veggie platters, chips and dip, or a cheese board. They also work great with dishes like Turkey Pinwheels, Philly Cheesesteak Tortellini, or Chicken Piccata for a more substantial spread.
For a plant-based appetizer lineup, pair them with hummus, stuffed mushrooms, bruschetta, or spring rolls. They're also delicious alongside a simple green salad or some roasted vegetables.
If you're serving them at a potluck or party, they look beautiful on a platter garnished with extra fresh herbs and a light dusting of paprika. People always love the presentation.
Expert Tips
Here are a few tricks to make sure your deviled potatoes turn out perfectly every time.
Don't overcook the potatoes: You want them tender enough to scoop but not so soft that they fall apart. Test them with a fork after 15 minutes and keep checking until they're just right.
Cool the potatoes slightly: Let them cool for a few minutes before slicing and scooping. If they're too hot, they'll be mushy and hard to work with.
Leave a thin layer: When you scoop out the centers, leave about ¼ inch of potato around the edges. If you scoop too much, the skins will be too fragile and might tear.
Taste the filling: Before you fill the potatoes, taste the mixture and adjust the seasoning. If it needs more salt, tang, or richness, now's the time to fix it.
Use a piping bag for presentation: If you want them to look extra fancy, blend the filling smooth and pipe it into the skins. It makes them look just like deviled eggs and adds a nice visual touch.
Chill before serving: These taste best when they've had time to chill in the fridge. The flavors develop and the filling firms up a bit, which makes them easier to handle.
FAQ
To make deviled potatoes, boil baby potatoes until fork-tender, then slice them in half and scoop out the centers. Mash the scooped potato flesh with vegan mayo, mustard, diced pickles, chives, salt, and pepper until smooth. Spoon or pipe the filling back into the hollowed potato skins, then garnish with paprika and fresh herbs. They're ready to serve immediately or can be stored in the fridge for up to 3 days.
The term "deviled" refers to foods that are prepared with spicy, tangy, or zesty seasonings, typically mustard, hot sauce, or paprika. The word has been used in cooking since the 18th century to describe dishes with bold, sharp flavors. In this case, deviled potatoes are called that because of the tangy mustard and paprika seasoning, just like classic deviled eggs.
For diabetics, it's best to cook potatoes in ways that minimize their impact on blood sugar. Boiling or steaming potatoes with the skin on helps retain fiber, which slows digestion and blood sugar spikes. Pairing potatoes with protein, healthy fats, or fiber-rich vegetables also helps. Smaller portions, cooling cooked potatoes before eating (which increases resistant starch), and choosing waxy potatoes like baby potatoes over starchy ones can all help manage blood sugar levels.
Funeral potatoes are a creamy, cheesy potato casserole popular in the American West, especially in Mormon communities. They're called "funeral potatoes" because they're often served at post-funeral luncheons and gatherings. The dish is comforting, easy to make in large batches, and feeds a crowd, which makes it perfect for communal meals during times of grief. The name stuck and became part of the tradition.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Deviled Potatoes
Deviled Potatoes
Ingredients
Method
- Place the baby potatoes in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil. Cook until tender when pierced with a fork, about 18 minutes. Drain and let cool slightly.
- Slice each potato lengthwise. Using a small spoon or melon baller, scoop out the inner flesh, leaving a thin layer around the edges. Transfer the scooped potato to a large bowl and set the potato skins aside.
- Add vegan mayonnaise, mustard, diced pickle, chopped chives, salt, and black pepper to the potato flesh. Mash together with a fork until smooth and creamy.
- Optional: For a smoother filling, pulse the mixture in a food processor for 5–10 seconds, then transfer to a piping bag fitted with a large tip.
- Fill the potato skins with the mashed potato mixture, either spooning it in or piping neatly. Sprinkle with paprika and extra chives if desired. Chill in the fridge up to 3 days until serving.
Leave a Reply