These Vegan Deviled Eggs are a delicious variation on this classic appetizer. Made with potatoes, the creamy smooth filling is flavorful and has just the right texture.
Deviled Eggs are a classic snack or appetizer served during Easter, as well as at other holidays and parties. Made with small "new" or "baby" potatoes that are similar to the shape of an egg, the insides are used to make a tasty, creamy filling. Fresh herbs are the final touch, adding even more flavor to these "eggs."
Vegan Deviled Eggs are both delicious and healthy. Made with vegan mayo, potatoes, Dijon mustard, and spices and herbs, this recipe offers simple and good-for-you ingredients in a tasty bite-sized package. It's also an easy recipe to follow and you can store these in the fridge to make time for other food preparations before a special dinner or celebration. These Vegan Deviled Eggs make the perfect appetizer or hors d'oeuvre. Let's look at the ingredients.
Video Tutorial
What you'll need
- Potatoes. You'll need baby Yukon Gold potatoes or yellow creamer potatoes. “New” or “Baby” potatoes are the ideal size and shape for making vegan deviled eggs.
- Vegan Mayo. I used homemade mayo. Of course, you can use store-bought mayo, too.
- Mustard. I used Dijon mustard, but you can use whichever kind is your favorite.
- Turmeric. This spice provides extra color.
- Salt & Pepper. To taste.
- Paprika & Fresh Dill. To garnish.
How to Make Vegan Deviled Eggs
1. Boil the potatoes in salted water until they’re just tender. This will take about 15 minutes, depending on their size.
2. Peel the potatoes and slice them in half (reserve one potato to be used in the filling). Use a melon baller or a metal teaspoon to scoop out a hollow for the filling.
3. Place the scooped flesh and the reserved potato into a small bowl. Mash them with potato masher until very smooth.
4. Add the mayo, mustard, turmeric, salt, and pepper and mix everything well. (Because the potato mixture can vary in quantity due to the size of potatoes and the amount you scoop out, feel free to adjust the ingredient quantities to taste.)
5. Using a teaspoon or a piping bag, fill the potato hollows with the "eggyolk" mixture.
6. Garnish with paprika and fresh dill or chives.
Pro Tips
- Potato skins on or off. Depending on your preference, you can either peel the potatoes or leave the skins on. I like them off, but it's up to you.
- Use black salt. If possible, use black salt on your vegan deviled eggs. This sulphurous rock salt has a pungent scent similar to actual eggs, so if you have some, try it in this recipe.
- Use fresh herbs. Whenever possible, use fresh herbs because they add a punch of color and flavor. These deviled eggs are best with some fresh dill and chives.
- Be aware of your potato size. Since this can vary greatly, even within the same varieties, make sure you adapt your filling ingredients to taste if you have more or less mashed potato than I did.
How to Store them
Store these Vegan Deviled Eggs in the refrigerator for 3-5 days. It's best if they are in a tightly-lidded container that keeps out air and moisture.
Can these be frozen?
Yes, you can freeze these deviled eggs. However, the consistency may suffer over time if moisture or air gets into them. Make sure you are using an airtight container, or place the "eggs" in a ziplock bag with the air squished out within that container, to keep them fresh. They can be frozen for up to 3 months. Defrost them in the fridge overnight when you are ready.
Vegan Deviled Eggs are the perfect start to any dinner or celebration. Bite-sized and tasty, they are classic appetizers that are always popular. This vegan version is truly delicious, with flavorful ingredients, a smooth and creamy filling, and the best egg substitute. You will love how the texture and shape of the potatoes work with this recipe, making these cute "eggs." I hope you'll love this deviled eggs recipe as much as I do and enjoy serving it to your family and friends.
More tasty recipes to try:
- Mushroom Stew
- Creamy Cucumber Radish Salad
- Garlic Smashed Potatoes
- Vegan Cashew Cheese Sauce
- Simple Sauteed Cabbage
Vegan Deviled Eggs
Ingredients
- 13 baby Yukon Gold potatoes (or yellow creamer potatoes)
- 6 tbsp. vegan mayo
- 1 tbsp. mustard
- ¼ tsp. turmeric
- ¼ tsp. salt or to taste
- ¼ tsp. pepper or to taste
- paprika and fresh dill, to garnish
Instructions
- Boil the potatoes in salted water until they’re just tender. This will take about 15 minutes, depending on their size.
- Peel the potatoes and slice them in half (reserve one potato to be used in the filling). Use a melon baller or a metal teaspoon to scoop out a hollow for the filling.
- Place the scooped flesh and the reserved potato into a small bowl. Mash them with potato masher until very smooth.
- Add the mayo, mustard, turmeric, salt, and pepper and mix everything well. (Because the potato mixture can vary in quantity due to the size of potatoes and the amount you scoop out, feel free to adjust the ingredient quantities to taste.)
- Using a teaspoon or a piping bag, fill the potato hollows with the "eggyolk" mixture.
- Garnish with paprika and fresh dill or chives.
Notes
Pro Tips
- Potato skins on or off. Depending on your preference, you can either peel the potatoes or leave the skins on. I like them off, but it's up to you.
- Use black salt. If possible, use black salt on your vegan deviled eggs. This sulphurous rock salt has a pungent scent similar to actual eggs, so if you have some, try it in this recipe.
- Use fresh herbs. Whenever possible, use fresh herbs because they add a punch of color and flavor. These deviled eggs are best with some fresh dill and chives.
- Be aware of your potato size. Since this can vary greatly, even within the same varieties, make sure you adapt your filling ingredients to taste if you have more or less mashed potato than I did.
What a great idea! I am making these this Easter again!
That's great, Stan! I am making these for Easter, too!