Deviled Potatoes
If you miss the classic egg appetizer, these deviled potatoes are a great vegan alternative that will fill the void. Plus, these bite-size snacks look adorable.
Listen, I am not claiming that these deviled potatoes taste exactly like deviled eggs. However, they do taste amazing, and they look so cute!
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Why You’ll Love This Recipe
- These deviled potatoes are the vegan alternative to a more traditional canapé snack, which means you can enjoy them if you have an egg allergy or intolerance.
- Who doesn’t love potatoes? Fluffy, creamy, and filling – what more can you ask for!
- Like the inspiration, this is a minimalist appetizer. It only takes a few ingredients and not much effort.
- Perfect for parties yet easy enough that you don’t have to wait for a special occasion.
- With the current egg prices, this is an easy and affordable replacement.
Key Ingredients
- Baby potatoes look a lot like eggs (if you squint hard enough). Jokes aside, potatoes are great in their own right.
- Vegan mayo (I recommend Chosen Foods Avocado Oil Mayo) marries all of the components together, acting like the perfect dressing for the deviled potato filling.
- Pickle adds a little bit of acidity to cut through the rich, creamy texture of potato and mayo filling.
- Chives are a must for a splash of color and a subtle earthy flavor.
Hack It!
- I am a huge advocate of using whatever you have on hand. If you only have larger potatoes, you can still make this, just make sure they are thoroughly cooked.
- Avocado Oil Mayo: I always use my favorite Avocado Oil Mayo from Chosen Foods. This keeps my recipes plant-based, and relies on whole-food, plant-based ingredients for the perfect tangy taste!
- If you want to make it more egg-like, add a pinch of black salt (Kala namak) to your filling.
- This recipe yields about 16 servings, but it’s very easy to scale up if you’re expecting a large party of guests.
- If you used to have a go-to deviled eggs recipe, you can use this as a blueprint and adjust the spices to your liking for the vegan version.
How to Make Deviled Potatoes
Step 1: In a stock pot, add the potatoes and cover with water. Add a teaspoon of salt. Bring to boil, and cook until the potatoes are fork tender, around 18 minutes. Drain.
Step 2: Once the potatoes are cool enough to handle, slice each length-wise. Scoop out the insides, leaving a smaller layer of the potato around the edges.
Step 3: Transfer the scooped potato flesh to a large bowl with Chosen Foods Avocado Oil Mayo, mustard, finely diced pickle, chives, salt, and pepper. Use a fork to mash all of the ingredients together until a smooth filling is achieved.
Step 4: You can spoon this right back into your potato skins, or use a piping bag. Sprinkle with paprika and chives to taste.
Frequently Asked Questions
It’s up to you, but my recommendation is to leave the skins. Baby potatoes have a delicate skin that doesn’t require peeling. Plus, you’re being scrappy!
In the fridge, up to five days. Which means you can make these potatoes in advance and enjoy leftovers, too.
More Plant-Based Finger Foods
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The Recipe: Deviled Potatoes
Ingredients
- 1½ lbs baby potatoes
- ½ cup Chosen Foods Avocado Oil Mayo, vegan mayo
- 1 tbsp mustard
- 1 pickle, finely diced
- ¼ cup chives, chopped
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp paprika
Equipment
- Potato masher or fork
Instructions
- In a stock pot, add the potatoes and cover with water. Add a teaspoon of salt to the water. Bring to boil, and cook until the potatoes are fork tender, around 18 minutes. Drain.
- Once the potatoes are cool enough to handle, slice each length wise. Then using a small spoon or a melon baller, scoop out the insides, leaving a smaller layer of the potato around the edges. Transfer the inner potato flesh to a large bowl and set the potato “skins” to the side.
- To the bowl, add the Chosen Foods Avocado Oil Mayo, mustard, finely diced pickle, chives, salt and pepper. Use a fork to mash all of the ingredients together until a smooth filling is achieved. You can spoon this right back into your potato skins, or follow the instructions below for a piping bag.
- If you are using a piping bag, I suggest blitzing the filling in a food processor for 5 to 10 seconds until smooth. Then transfer the mash to a piping bag fitted with the largest piping tip available. Squeeze the filling into the potato skins. Sprinkle with paprika & chives, as desired. Store in the fridge for up to 3 days.
Notes
- I am a huge advocate of using whatever you have on hand. If you only have larger potatoes, you can still make this, just make sure they are thoroughly cooked.
- As an alternative to store-bought vegan mayo, you can make your own healthy plant-based mayonnaise.
- If you want to make it more egg-like, add a pinch of black salt (Kala namak) to your filling.
- This recipe yields about 16 servings, but it’s very easy to scale up if you’re expecting a large party of guests.
- If you used to have a go-to deviled eggs recipe, you can use this as a blueprint and adjust the spices to your liking for the vegan version.