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.
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.
Video
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.
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.