Whether you’re preparing for a vegan 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 — deviled eggs vegan style! They’re sure to be a huge 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!
Do These Deviled Potatoes Actually Taste Like Deviled Eggs?
From the photos you can see that these sweet little deviled potatoes look just like deviled eggs. But how do they taste? How and how does this brilliant recipe sorcery actually work?
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 Vegan Easter & 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, this vegan deviled egg recipe has you covered using baby potatoes (Dutch or gold potatoes work great).
Want to make these vegan “deviled eggs” even more adorable? Grab some black olives and cut out some tiny eyes and a little beak shape to place o the deviled potatoes to make little chick characters. Adorable! You can even make these lemon chickpeep cupcakes to match.
I hope you enjoy these as much as I enjoyed making and serving them. Happy Spring!Print
These vegan deviled eggs are made with egg-shaped potatoes! If you’re celebrating a compassionate egg-free easter, these deviled potatoes are a must. They’re the perfect alternative to deviled eggs and are great for setting the mood for a fun house party. Let’s go! Time to make a batch of deviled eggs vegan-style!
15 egg-sized potatoes, washed
1 tablespoon of olive oil
½ teaspoon of salt
½ 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
¼ teaspoon of salt
¼ teaspoon of pepper
paprika and chopped chives, for garnish
- 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.
- Serving Size: 6
Keywords: vegan deviled eggs, egg-free, potatoes, gluten-free, vegan, vegetarian, vegan appetizer
“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.”
Vegan Easter Recipes & Resources
More Amazing Appetizers to Try:
- Vegan Soft Pretzels With Cheese Dip
- Crispy Vegan Onion Rings With Sriracha Mayo
- Vegan Stuffed Mushrooms With Crimini Walnut Pâté
- Bagels with Dairy-Free Cream Cheese & Vegan Smoked Salmon
This recipe for deviled eggs made vegan was created by Stephanie Dreyer for World of Vegan, and also featured in The Friendly Vegan Cookbook! Content and photographs copyright of World of Vegan™, all rights reserved. Article written by Stephanie Dreyer and edited by Amanda Meth. Please note that this article contains affiliate links which support our work at World of Vegan!