Whether you’re preparing for an Easter brunch or just looking for a delicious, comforting, unique, flavorful appetizer to serve up to friends, we’ve got your covered with these deviled potatoes! They’re sure to be a hit.
Just be forewarned, your guests are likely chase you down for the recipe! You might even want to print out some copies of this vegan deviled potato recipe in advance so your friends and family can take it home with them. Spare the chickens and spread the love!
- 15 egg-sized potatoes, washed
- 1 tablespoon olive oil
- 1/2 teaspoon of salt
- 1/2 can of cannellini white beans, drained and rinsed
- 2 tablespoons of lemon juice
- 3 teaspoons of Dijon mustard
- 1 teaspoon of turmeric powder
- 6 tablespoons of vegan mayo
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- Paprika and chopped chives, for garnish
- Preheat oven to 350 degrees.
- Halve the potatoes and toss with olive oil and 1/4 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.
I recently had the pleasure of serving these beauties at one of my favorite cookware stores, Willams Sonoma. I did an in-store demo, showing the patrons how easy it is to make this delicious and beautiful appetizer. I loved watching people’s surprised faces as they bit into them and learned that they were eggless! Many couldn’t believe there wasn’t a trace of egg inside. They were a big hit in the store, and I was thrilled to introduce several people to some of my favorite vegan products, such as Follow Your Heart’s Vegenaise.
The potatoes get their creaminess from the vegan mayo, the tanginess from Dijon mustard, and the consistency from the beans and potato. The Dutch potato makes a perfect “shell.” For Easter, you could use the red or purple varieties as part of the mix for a colorful plant-based alternative to deviled eggs.
A Springtime Favorite!
Spring is the season of birth and renewal. Deviled eggs abound this time of year, the universal symbol for Easter. For those of us who prefer to see Mama Chicken nest her eggs, rather than serve them on a platter, I created a vegan deviled egg recipe using baby potatoes (Dutch or gold potatoes work great).
I hope you enjoy these as much as I enjoyed making and serving them. Happy Spring!