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Vegan Deviled Potatoes

  • Author: Stephanie Dreyer | VeegMama
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 90 minutes
  • Yield: 30 servings 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Hungarian
  • Diet: Vegan


These vegan deviled potatoes are the perfect alternative to deviled eggs and are great for setting the mood for a fun house party.


  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Blend the scooped potato and the remaining ingredients in a food processor until smooth.
  5. Using a piping bag with a tip, pipe yellow mixture into each potato hole to fill.
  6. 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