Vegan Deviled Potatoes
Make flavorful Vegan Deviled Potatoes—a creative plant-based twist on deviled eggs using baby potatoes and a creamy, tangy filling. Perfect for parties, picnics, and gluten-free appetizers.
Ingredients
- 1 pound baby potatoes
- ¼ cup vegan mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon turmeric
- Salt and black pepper to taste
- Optional:
- Paprika for garnish
- Chives or green onions
Instructions
- Wash the baby potatoes thoroughly.
- Place potatoes in a pot of salted water and bring to a boil.
- Cook for 12–15 minutes until fork-tender.
- Drain and let cool slightly.
- Cut potatoes in half lengthwise.
- Gently scoop out a small portion of the center.
- In a bowl, mash the scooped potato centers.
- Add vegan mayonnaise, Dijon mustard, garlic powder, turmeric, salt, and pepper.
- Mix until smooth and creamy.
- Spoon or pipe the filling back into each potato half.
- Garnish with paprika, chives, and black pepper.
Notes
- Don’t overcook potatoes—they should hold their shape.
- Use a piping bag for a cleaner presentation.
- Adjust mustard and seasoning to taste.
- Let potatoes cool before filling for best texture.