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Deviled Potatoes

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A delicious vegan alternative to deviled eggs, with a creamy filling - perfect for any party!
Course Appetizer
Cuisine American
Keyword appetizer, deviled potatoes, easy party recipe, easy vegan appetizer, party appetizer, party food, plant based appetizer, vegan appetizer, vegan deviled eggs, vegan party food
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 deviled potatoes
Calories 79.4
Author carleigh

Equipment

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

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.

Nutrition

Calories: 79.4kcal | Carbohydrates: 8.2g | Protein: 1g | Fat: 4.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 231.1mg | Potassium: 188.8mg | Fiber: 1.1g | Sugar: 0.4g | Vitamin A: 41.7IU | Vitamin C: 9mg | Calcium: 9.1mg | Iron: 0.4mg