Vegan Deviled Eggs Recipe (made with Potatoes) (2024)

This easy and delicious vegan deviled eggs recipe will wow your taste buds! Made from roasted mini potatoes, this recipe replicates classic deviled egg flavor without any fancy ingredients.

This appetizer is surprisingly easy to make without eggs. It’s a real hit with anyone, including non-vegans!

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What Are Vegan Deviled Eggs?

Since eating eggs isn't vegan, you may wonder how vegans can enjoy this classic appetizer. While there are a few types of recipes for vegan deviled eggs, my favorite uses mini potatoes!

Mini potatoes create a surprisingly realistic egg substitute and they’re easy to find at most grocery stores. Rather than boiling them, this recipe roasts the potatoes for added flavor!

Non-potato options typically involve making egg whites using agar and plant-based milk in an egg mold. Then you’d need to separately make an egg yolk filling, often with tofu and mayonnaise.

While this is certainly an option, it requires more work, more kitchen tools (an egg mold) and agar, which can be difficult to source.

I like simplicity so created this tasty, easy recipe with basic ingredients and kitchen tools!

Ingredients to Make Vegan Deviled Eggs

I’ve kept the ingredients for this recipe as basic as possible; you should find everything at a typical grocery store. There’s only one specialty ingredient you could consider using, but it’s not necessary for delicious vegan deviled eggs.

• Mini potatoes: Mini potatoes are the base for this recipe and make a surprisingly great egg replacement! I like to roast the potatoes for extra flavor and to crisp the potato skins. Any type/ color of potato can work, but white or golden potatoes tend to look better when prepared.
• Olive oil: Roast the potatoes in some olive oil for a boost of flavor.
• Tofu: Use some tofu, along with the mini potato centers, to create an “egg yolk” filling. Tofu adds volume to the filling and helps create an eggier texture (compared to only mashed potato). Buy firm tofu so the filling holds up; softer tofu options can create a runny filling.
• Vegan mayo: Any classic deviled egg recipe uses mayonnaise, and this recipe is no exception! It’s essential to getting that classic flavor. Vegan mayo is sold at most grocery stores these days, but if you can’t find it, you can always make your own!
• Dijon mustard: While this is optional, it adds a ton of delicious flavor to the yolk filling. You could use any type of mustard you like!
• Apple cider vinegar: Adding acidity to recipes is a great way to boost flavor. Any type of vinegar can work here, just keep in mind the vinegar flavor will impact your filling flavor.
• Nutritional yeast: This ingredient adds such a brilliantly savory and rich flavor to any dish. It’s fantastic at helping make some vegan foods taste non-vegan.
• Onion powder: You can also use finely chopped onion, green onion or chives. If you like garlic, use some garlic powder too!
• Ground turmeric: This optional ingredient is solely for color. It adds a strong yellow pigment to the yolk filling, making the vegan deviled eggs look slightly more realistic.
• Paprika: Regular or smoked paprika works great; use what you like!

Another ingredient you could add to the filling is black salt (Kala namak), which contains sulphur and brings a very realistic “egg” flavor. You won’t need to add much, about ⅛ teaspoon if you like.

Black salt isn’t sold at most grocery stores and may be hard to source. Many people swear by it, saying it’s the key to making vegan egg dishes taste eggy, but I always opt out of this ingredient. If you like egg flavor, it might be worth buying.

How to Make Eggless "Deviled Potatoes"

This recipe is quite simple to make but requires some time to roast the potatoes, scoop out the centers, prepare the filling and assemble. I promise the time and effort are worth it!

Step 1: Roast Potatoes and Cool

Wash your mini potatoes, then dry them with a kitchen towel (or paper towel).

Place these potatoes onto a baking tray lined with a silicone baking mat or parchment paper (for easy cleaning).

Toss your potatoes with some olive oil and salt, then place into an oven preheated to 350 °F.

Roast the potatoes for 35-45 minutes (cook time largely depends on how “mini” your potatoes are).

Your potatoes are done when they’re easy to poke through to the center with a fork. It’s essential to cook the potatoes until they’re well done (otherwise you’ll have a hard time scooping out their centers).

If possible, roast an extra potato and cut it in half to make sure the center is cooked. If not, place all the potatoes back in your oven until they soften.

Let the potatoes cool until you can easily handle them without burning yourself. To speed this process, transfer to a bowl and cool in your fridge.

Step 2: Slice and Scoop Potatoes

When your potatoes are cool, slice them in half. Aim to rest your potato on the flattest part of its skin while you cut it; this is safer and prevents potatoes from rolling around on your serving platter.

Once sliced in half, scoop out most of the soft potato centers. Use a small spoon to do this. If you have a melon baller, that also works well.

Go carefully to ensure that there’s a 1 to 2 millimeter (1/24 to 1/16 inch) layer of potato left around the full skin . You can leave more potato than this if you like, but you’ll have less filling. I like a lot of filling, so I scoop out most of the potato.

You can also scoop the filling hole at one side of the potato, creating the appearance of an egg (with its yolk off-centre at one end).

Place the scooped potato into a large mixing bowl. Set the remaining skins aside on a plate, cutting board, serving platter, etc.

Step 3: Prep Filling

Once you’ve scooped all the potatoes, add your remaining filling ingredients to the mixing bowl (along with the potato centers). Crumble your tofu into the mixing bowl for best texture.

Whip the filling using an electric hand mixer, stopping occasionally to scrape down the edges of your bowl.

Continue until your filling is quite smooth. You might have some small bits of tofu or potato that aren’t fully blended, but I enjoy this texture.

Alternatively, you can use a food processor to mix the filling. This creates a smoother filling!

Step 4: Assemble and Serve

To assemble, scoop the prepared filling back into your potato skins. You can also pipe the filling in. Piped filling makes for pretty pictures but isn’t something I’d do normally.

Serve as-is or sprinkle them with paprika, chopped herbs, green onion or chives. Eat at room temperature or chill before serving!

How to Serve as a Balanced Vegan Meal

I consider a balanced meal one that contains a good source of plant-based protein, carbohydrates, fats and lots of vegetables or fruits.

This vegan appetizer is made with potato which is a vegetable and nutritious source of carbohydrates! The recipe also contains fats for plenty of satiating flavor.

As an appetizer, I assume you’ll serve these deviled potatoes before a main meal that contains protein. Additional veggies would also round out the meal perfectly!

You can easily serve this as a side dish too, rather than an appetizer.

Plant-based Deviled Egg Variations

This recipe uses plenty of tasty ingredients; however, many people grew up eating deviled eggs made in a specific way. So, toss in any ingredients you want into deviled egg filling.

I make this recipe the way I remember traditional deviled eggs tasting, but there’s plenty of other delicious add-ins, including:

• Grainy mustard or yellow mustard (instead of Dijon)
• Chopped chives (or green onion)
• Vegan bacon bits (mix in or sprinkle on top)
• A drizzle of hot sauce
• Fresh dill or fresh parsley
• Chopped pickles
• Relish

You can also use mashed avocado or hummus to replace vegan mayonnaise in this recipe. Neither create a classic deviled egg flavor, texture or color, but they’re options if you can’t find vegan mayo or prefer not to use it!

Alternate Preparation Methods

There are a few alternative ways to prepare this recipe if you’d like to try them!

1. Steam potatoes: Roasting the mini potatoes adds tons of flavor to this recipe plus the crispy potato skins are delicious. However, if you prefer, steaming or boiling the potatoes also works.
2. Use a food processor: Instead of a hand mixer, whip the deviled egg filling with food processor. I enjoy the texture created with a hand mixer as it’s not completely smooth, but you can use a food processor to create a range of textures.

How to Store Leftover Deviled Potatoes

Refrigerate any leftovers in an airtight container for up to 5 days. Deviled eggs are typically served cold, so eat them right out of your fridge!

This is a great recipe to make a day ahead of eating it so there’s time to chill. It’s easy to bring to family/ friend gatherings whenever you need a vegan appetizer!

📖 Recipe

Vegan Deviled Eggs

Enjoy this incredibly simple recipe for vegan deviled eggs made with mini roasted potatoes. No fancy ingredients required for this delicious appetizer!

5 from 8 votes. Leave a review!

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 6 Servings

Calories 88 kcal

Cuisine American-inspired, Vegan

Equipment

• Cutting board

• Knife

• Large bowl

• Electric hand mixer (or food processor)

• Baking tray

• Silicone baking mat (or parchment paper)

• Small Spoon

• Piping bag (optional)

• Kitchen towel (or paper towel)

Ingredients

Roast Potatoes

• 15 mini golden potatoes
• ½ tablespoon olive oil
• salt (to taste)

Deviled Egg Filling

• 100 grams firm tofu
• ¼ cup vegan mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 teaspoon nutritional yest
• ¼ teaspoon salt
• ¼ teaspoon onion powder
• ⅛ teaspoon ground turmeric
• ⅛ teaspoon paprika (can use smoked paprika)

Instructions

Step 1: Roast Potatoes and Cool

• Preheat your oven to 350 °F.

• Wash the mini potatoes, then pat dry with a kitchen towel (or paper towel).

  15 mini golden potatoes

• Place potatoes onto a baking tray lined with a silicone baking mat or parchment paper (for easy cleaning).

• Toss the potatoes with olive oil and a sprinkle of salt.

  ½ tablespoon olive oil, salt

• Roast for 35-45 minutes, until very soft in the center. Cook time largely depends on how “mini” your potatoes are.

• They’re done when it’s very easy to poke a fork through the center of your potato. You can also test by cutting one in half and making sure the potato is soft enough to scoop easily.

• If possible, roast an extra potato to test tenderness.

• Let the potatoes cool until you can handle them without burning yourself. You can refrigerate them in a bowl to speed this up.

Step 2: Slice and Scoop Potatoes

• When the potatoes cool, slice them in half. Try to slice them so they’ll have a flat edge to rest on.

• Carefully scoop out the center of each potato, leaving 1-2 millimeters (1/24 – 1/16 of an inch) around the edges.

• Add the scooped potato filling to a large mixing bowl.

• Set the potato skins aside.

Step 3: Prepare Filling

• Crumble firm tofu into the large mixing bowl with potato centers.

  100 grams firm tofu

• Add the remaining filling ingredients to this mixing bowl.

  ¼ cup vegan mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon nutritional yest, ¼ teaspoon salt, ¼ teaspoon onion powder, ⅛ teaspoon ground turmeric, ⅛ teaspoon paprika

• Use an electric hand mixer to beat this together. Continue until the filling is mostly smooth; some small bits of tofu will remain. Alternatively, blend the filling in a food processor if you’d like it completely smooth.

Step 4: Assemble and Serve

• Scoop or pipe the filling back into your roasted potato skins.

• Top with a sprinkle of paprika, chopped chives, green onion, dill, parsley – whatever you like!

• Serve this recipe at room temperature or chilled.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 5 Deviled potato halves (⅙ of recipe)Calories: 88 kcalCarbohydrates: 11 gProtein: 3 gFat: 4 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 330 mgPotassium: 317 mgFiber: 1 gSugar: 2 gVitamin A: 31 IUVitamin C: 2 mgCalcium: 56 mgIron: 2 mg

Tried this recipe?Let us know how it was!

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About Nicole Stevens

Nicole is a long-time vegan with a Masters of Science in Food and Nutrition.

She helps people thrive on a vegan diet with balanced recipes.