Vegan Deviled Eggs Recipe

Do you feel like you need a creative new appetizer to serve at gatherings? Sometimes it gets old serving the same old chips and dip. Miriam Hahn, health coach and recipe developer, brings us this scrumptious recipe for vegan deviled eggs. These deviled "eggs" are made from potatoes — they are essentially little potato salad bites.

While we love eggs, and are big fans of the traditional deviled eggs, we are open minded to vegan versions, especially if they involve our beloved potatoes. Hahn recommends using "Baby Dutch Yukon potatoes for this recipe." She notes that her "favorite way to buy these is the pre-packaged type by [the brand] Melissa's." She also advises that "if your potatoes are smaller or larger than the size I have used, you will want to test with a toothpick and make sure it comes out really easily." We appreciate the tips! Now, let's dive in and get started making these vegan deviled eggs.

Gather your ingredients to make vegan deviled eggs

To make these adorable vegan deviled "eggs", you will need small Yukon gold potatoes, ice water, yellow mustard, vegan mayo, apple cider vinegar, salt, turmeric, pepper, fresh dill, and smoked paprika. Hahn recommends using Follow Your Heart vegan mayo because "it tastes just like regular mayo [and] you can get this almost anywhere now."

She also mentions that, in terms of equipment, you will need a melon baller or "you can use a regular spoon or you can cut out a circle with a butter knife and scoop out."

Boil the potatoes and cool them in an ice bath

First up, we need to boil our potatoes. To do this, add the whole potatoes to a large pot of water and boil for 25 minutes. While those are cooking, place ice in a large bowl and cover with cold water. Drain the potatoes and add them to the ice bowl. Allow them to sit for five minutes and then drain. Hahn mentions that you want to be sure to "go for the [potatoes] on the smaller side that are oval in shape," as this will ensure quicker, more even cooking.

Scoop out centers of potatoes to mimic eggs

Once the potatoes have cooled, cut them in half and use your melon baller or spoon to scoop the potatoes. You want to scoop out some potato in each half, positioning it off center to resemble where the yolk of an egg would be. How cute! Be sure to put all of the potato that you scoop out in a medium bowl. You will use these to make the vegan deviled eggs filling, just as you would use the yolks in traditional deviled eggs.

Make the filling

To make the filling, return to your bowl with the potato insides. Using a potato masher, mash the potatoes well. Then, add the remaining ingredients: mustard, vegan mayo, apple cider vinegar, salt, pepper, and ground turmeric. Stir and mash this mixture until well combined. You want this mixture to be very smooth, not chunky, as these will mimic the deviled eggs filling. If needed, you may want to blend this mixture with a hand mixer to get it very smooth.

Pipe the filling into the "eggs"

Take your smooth mixture and place it into a piping bag with a tip, or a plastic zip top bag with the corner snipped off. Carefully fill each potato hole with the filling mixture. It's best to go slowly with this process. Because you want these to look like actual deviled eggs, we recommend piping the mixture in an appealing spiral motion. Yum, how delicious do these sound! Hahn notes that vegans and omnivores alike love these potatoes and "it's kind of like eating potato salad in 'finger-food' form."

Top off the vegan deviled eggs and serve

Top each potato with dill and paprika to finish them off. Hahn advises to serve "these for game day appetizers, for a women's luncheon, or book club." She also notes that these "make a great side for veggie burgers or anything off the grill." If you do have any of these tasty vegan deviled eggs leftover, you will want to store them in a sealed glass container for up to five days in the refrigerator. But Hahn notes "they are prettiest when served day of."

Vegan Deviled Eggs Recipe
4.9 from 23 ratings
This vegan deviled eggs take all of the delicious flavors from the traditional appetizer and transform them into a completely vegan dish.
Prep Time
5
minutes
Cook Time
25
minutes
Servings
10
servings
vegan deviled eggs closeup
Total time: 30 minutes
Ingredients
  • 12 small Yukon potatoes
  • 6 cups ice + water
  • 3 tablespoons yellow mustard
  • 2 tablespoons vegan mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • ¼ teaspoon pepper
  • 1 teaspoon fresh dill, chopped
  • ⅛ teaspoon smoked paprika
Directions
  1. Add the whole potatoes to a large pot of water and boil for 25 minutes.
  2. Put the ice in a large bowl and cover with cold water. Drain the potatoes and add them to the ice bowl. Let them sit and cool for 5 minutes, then drain.
  3. Cut the potatoes in half. Using a melon baller, scoop out some potato in each half, positioning it off center to resemble an egg. Put the potato that you scoop out in a medium bowl.
  4. Mash the potato chunks that you put into the bowl, then add the mustard, mayonnaise, vinegar, salt, turmeric, and pepper. Stir and mash until the mixture is very smooth.
  5. Put the filling in a piping bag with a tip or a Ziploc baggie with the end snipped off. Fill each potato hole with the egg mixture.
  6. Sprinkle the vegan deviled eggs with the smoked paprika and fresh dill, then serve.
Nutrition
Calories per Serving 171
Total Fat 1.3 g
Saturated Fat 0.2 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 36.2 g
Dietary Fiber 4.8 g
Total Sugars 1.7 g
Sodium 325.4 mg
Protein 4.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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