Vegan Deviled Eggs (With Potatoes!)
Deviled eggs, but without the eggs? Yep. These vegan deviled eggs swap the usual for creamy, tangy, and totally satisfying deviled potatoes—same nostalgic flavor, no animal products required. Whether you’re putting together an Easter brunch spread or need a unique appetizer for your next get-together, these little bites bring all the classic deviled egg vibes in a plant-based package. They’re creamy, a little tangy, perfectly seasoned, and totally snackable.
The best part? They’re gluten-free, dairy-free, and ridiculously easy to make. Baby potatoes get roasted until tender, then filled with a velvety, eggy-flavored mixture that’ll have everyone coming back for more. Whether you’re serving these at a party or just making a batch for yourself, this is one of those effortless, crowd-pleasing appetizers you’ll want to keep in your back pocket year-round.
Why You’ll Love These Vegan Deviled Eggs
If you’ve been on the hunt for a vegan deviled egg alternative that actually delivers on taste and texture, this is it. These deviled potatoes pack all the creamy, tangy, eggy goodness of the classic version—without the eggs. They’re easy to prep, packed with flavor, and perfect for everything from Easter brunch to casual snacking. Here’s more reasons to love them:
- That nostalgic deviled egg flavor, no eggs needed: The creamy filling is made with potatoes, vegan mayo, Dijon, and turmeric for that signature eggy taste and color.
- Ridiculously easy, no peeling required: No boiling, no peeling stubborn eggs—just roast, scoop, and fill!
- Great for vegan meal prep and make-ahead snacking: These stay fresh in the fridge, making them perfect for prepping ahead of time.
- Crowd-pleasing and allergy-friendly: Vegan, gluten-free, and dairy-free, so everyone can enjoy them.
- Perfect for holidays, parties, and beyond: Whether it’s an Easter brunch spread, a summer BBQ, or just a snack straight from the fridge, these little bites fit any occasion.
Key Ingredients
This recipe keeps it simple while delivering all the classic deviled egg flavors—just with plant-based ingredients. Here’s what you’ll need:
- Baby potatoes: The perfect bite-sized base that mimics the look and feel of deviled eggs. Roasting them brings out their natural creaminess.
- Vegan mayo: Adds richness and that signature silky texture to the filling. Any store-bought or homemade vegan mayo works.
- Dijon mustard: Essential for that sharp, tangy bite—a must in any deviled egg recipe.
- Turmeric: A little goes a long way! It gives the filling a golden hue and subtly enhances the flavor.
- Lemon juice: Brightens everything up and balances the richness of the mayo.
- Salt and pepper: Simple but key for seasoning and depth.
- Paprika + chives: Classic deviled egg garnishes that add a pop of color and flavor.
Together, these ingredients create that creamy, tangy, perfectly seasoned filling—all without a single egg in sight!
Variations & Add-Ons
Want to mix things up? These vegan deviled eggs are easy to customize—whether you like them smoky, spicy, or extra creamy. Here are some fun ways to make them your own:
- Smoky twist: Add ½ teaspoon smoked paprika to the filling for a deep, smoky flavor. You can also sprinkle a little extra on top!
- Spicy kick: Mix in a pinch of cayenne or a few dashes of hot sauce for a little heat.
- Extra creamy: Stir in an extra tablespoon of vegan mayo for an even richer texture.
- Pickle lovers’ edition: Add a teaspoon of pickle brine or finely chopped pickles for a tangy bite.
- Herb-infused: Swap chives for fresh dill or parsley for a herby, fresh twist.
The base recipe is amazing as is, but these simple tweaks let you play with flavors and make it your own!
How to Make Vegan Deviled Eggs
These vegan deviled eggs come together in just a few simple steps—roast, scoop, blend, and fill. No peeling, no fuss, just creamy, flavorful bites that are perfect for any occasion. Here’s how to do it:
- Step 1: Roast the potatoes – Slice baby potatoes in half, toss with a little olive oil and salt, and roast until golden and tender. This gives them a creamy texture and slightly crisp edges.
- Step 2: Scoop out the centers – Once cool enough to handle, use a melon baller or small spoon to gently scoop out a little well in each potato. Be careful not to go all the way through!
- Step 3: Make the filling – Blend the scooped-out potato, vegan mayo, Dijon mustard, lemon juice, turmeric, salt, and pepper until ultra-smooth and creamy.
- Step 4: Pipe and garnish – Use a piping bag (or a zip-top bag with the corner snipped) to fill each potato with the creamy mixture. Sprinkle with paprika and chives for that classic deviled egg look.
That’s it! Simple, satisfying, and ready to impress—whether you’re serving them for Easter brunch, a party, or just a snack.
Serving Suggestions
These vegan deviled eggs are a party favorite, perfect for snacking, brunch spreads, and holiday gatherings. Here are some of the best ways to serve them:
- Easter Brunch Staple: Arrange them on a platter for a festive, egg-free addition to your Easter spread. Pair with vegan quiche, fresh fruit, and mimosas for the ultimate springtime feast.
- Crowd-Pleasing Party Appetizer: Serve these at potlucks, BBQs, or game nights—they’re bite-sized, easy to eat, and always a hit.
- Snack-Ready Anytime: Make a batch ahead of time and keep them in the fridge for quick snacks throughout the week.
- Pair with a Main Dish: Serve alongside grillable vegan burgers, hearty grain bowls, or a fresh salad for a balanced meal.
- Fancy Up Your Platter: Garnish with microgreens, edible flowers, or an extra dusting of smoked paprika for a beautiful presentation.
Whether you’re making them for a special occasion or a casual snack, these deviled potatoes bring big flavor in a small, satisfying bite!
Tips for Success
Want the creamiest, most flavorful plant-based deviled eggs? These simple tips will help you nail the texture, flavor, and presentation every time:
- Choose the right potatoes: Go for small, egg-sized potatoes like baby Yukon Golds. They have a buttery texture and hold their shape well.
- Don’t over-scoop: When making the wells, leave a sturdy border so your potatoes don’t fall apart. A melon baller or small spoon works best!
- Blend until ultra-smooth: The filling should be creamy, not grainy. If needed, add an extra teaspoon of mayo or lemon juice to smooth it out.
- Use a piping bag for the best look: A star tip makes them look extra fancy, but a zip-top bag with the corner snipped works too!
- Let them chill: These taste even better after 30 minutes in the fridge, allowing the flavors to develop.
FAQs
There are a few great substitutes, but for deviled eggs, baby potatoes work best—they mimic the shape and hold a creamy, eggy filling. Other options include firm tofu or seasoned avocado, but potatoes give the best balance of texture and flavor.
Yes! The filling is made with vegan mayo, Dijon mustard, turmeric, and lemon juice, which recreate that rich, tangy, and slightly eggy flavor—all without the eggs. A sprinkle of black salt (kala namak) can add an even stronger egg-like taste.
Absolutely! Prepare them up to 3 days in advance and store in an airtight container in the fridge. For the best presentation, wait to garnish with paprika and chives until just before serving.
Egg-Cellent & Totally Egg-Free
Whether you’re making these plant-based deviled eggs for Easter brunch, a party, or just a fun snack, they’re proof that you don’t need eggs to get that creamy, tangy, classic deviled egg flavor. These bite-sized deviled potatoes are easy to make, totally plant-based, and always a crowd favorite.
Keep the Party Going with These Recipes
If you make this vegan deviled eggs recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Deviled Eggs (With Potatoes!)
Ingredients
- 15 egg-sized potatoes, washed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ can cannellini white beans, drained and rinsed
- 2 tablespoons lemon juice
- 3 teaspoons Dijon mustard
- 1 teaspoon turmeric powder
- 6 tablespoons vegan mayo
- ¼ teaspoon salt
- ¼ teaspoon pepper
- paprika and chopped chives, for garnish
Instructions
- Preheat oven to 350 degrees.
- Halve the potatoes and toss with olive oil and ¼ teaspoon of salt until fully coated. Lay slice-side-up on a lined baking sheet and roast for 1 hour, or until soft.
- Cool for 5 minutes. Using a small melon baller, scoop out a small half-sphere out of the potato, being careful not to scoop through to the skin.
- Blend the scooped potato and the remaining ingredients in a food processor until smooth.
- Using a piping bag with a tip, pipe yellow mixture into each potato hole to fill.
- Garnish with paprika and a generous sprinkle of chives.
Notes
- Store leftovers in an airtight container: Keep them in the fridge for up to 3 days. The flavors get even better as they sit!
- Wait to garnish: If making ahead, add paprika and chives just before serving so they stay vibrant and fresh.
- Keep them chilled: Since the filling is creamy, they’re best served cold or slightly cool. Avoid leaving them out for more than 2 hours.
- Refreshing the filling: If the filling firms up in the fridge, give it a quick stir or mash before serving for the best texture.
- For an extra eggy flavor, try adding a pinch of black salt (kala namak) to the filling—it has a natural sulfur-like taste that mimics eggs.
- If your filling is too thick, add a teaspoon of lemon juice or extra vegan mayo to loosen it up.
- No piping bag? Use a zip-top bag with the corner snipped off for easy filling.
- Want a smoky kick? Sprinkle on smoked paprika instead of regular for a deeper flavor.
Nutrition
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Leave a Comment
oh these deviled potatoes are so great! Perfect vegan recipe for easter!
these vegan deviled eggs are so cool! perfect for easter!
These were so good! I’m gonna have to run out and get more potatoes!
Love this more than if it were eggs lol So much creativity
These look spectacular!
These are so dreamy! I want to them everyday 🙂
These vegan deviled eggs are so fun to make!! Perfect for plant-based Easter celebrations, or any time.
I love potatoes! This recipe is really excellent. Everything that you love about deviled eggs, but in a much healthier form.
These are SO good! Make them every Easter!
What a great recipe! I haven’t ever tried to make vegan deviled eggs/potatoes but this looks amazing.