These creamy, tangy Deviled Potatoes are like the best parts of deviled eggs and loaded potato skins rolled into one perfect bite-sized snack. I first made these for a holiday party last year when my sister Sarah challenged me to veganize our mom's famous deviled eggs, and honestly, they disappeared faster than any appetizer I've ever made. They're ridiculously easy to put together with just a handful of simple ingredients, and the creamy vegan potato filling has that classic mustardy tang everyone loves.
If you're looking for more crowd-pleasing breakfast or brunch ideas, try these Delicious Potato Cheese Pancakes or this Best Quiche Lorraine Recipe or Best Sourdough Chocolate Chip Scones - they're always a hit at gatherings.
Why You'll Love This Deviled Potatoes
Quick and easy. These vegan Deviled Potatoes bites come together in about 40 minutes from start to finish, with most of that time being hands-off boiling.
Crowd-pleaser. Even non-vegans go crazy for these creamy potato appetizers. The familiar deviled egg flavor makes them feel nostalgic and comforting.
Perfect for parties. They're bite-sized, they look beautiful on a platter, and they hold up well at room temperature for gatherings.
Customizable. You can easily adapt the spices and add-ins to match your taste, just like you would with traditional deviled eggs.
Budget-friendly. Simple ingredients you probably already have, making this one of the most affordable party finger foods you can make.
Jump to:
- Why You'll Love This Deviled Potatoes
- Deviled Potatoes Ingredients
- How To Make Deviled Potatoes
- Substitutions and Variations
- Equipment For Deviled Potatoes
- Storage and Make-Ahead Tips
- Serving Suggestions
- Expert Tips
- What Makes These Vegan Deviled Potatoes Special
- FAQ
- Related
- Pairing
- Deviled Potatoes
Deviled Potatoes Ingredients
Here's what you'll need to make these savory Deviled Potatoes snacks.
See Recipe Card Below This Post For Ingredient Quantities
Baby potatoes: The star of the show. Baby potatoes are the perfect size for bite-sized appetizers and their creamy texture works beautifully when mashed.
Vegan mayo: Chosen Foods Avocado Oil Mayo gives these a rich, creamy base without any eggs. It's what makes the filling smooth and indulgent.
Mustard: Adds that classic tangy bite you'd expect from deviled eggs. Yellow mustard works great here.
Pickle: Finely diced pickle brings a bright, briny pop to every bite. It cuts through the richness perfectly.
Chives: Fresh chives add a mild onion flavor and a pretty green color. They make the filling taste fresh and vibrant.
Salt: Seasons the potatoes while they cook and enhances all the other flavors in the filling.
Black pepper: Adds a subtle warmth and depth to the creamy filling.
Paprika: Sprinkled on top for a beautiful pop of color and a hint of smoky sweetness.
How To Make Deviled Potatoes
These easy Deviled Potatoes appetizers come together in just a few simple steps.
Boil the potatoes: In a large pot, add the potatoes and cover with water. Add 1 teaspoon salt. Bring to a boil and cook until fork-tender, about 18 minutes. Drain and let cool. The potatoes should be soft enough to scoop but not falling apart.
Prepare the potato shells: Once cooled, slice each potato lengthwise. Use a small spoon or melon baller to scoop out the insides, leaving a thin layer of potato around the edges. Set potato "skins" aside and place the scooped potato flesh into a large bowl. Work gently so you don't tear the skins.
Make the filling: Add avocado oil mayo, mustard, diced pickle, chives, salt, and black pepper to the potato flesh. Mash with a fork until smooth. The mixture should be creamy with small chunks of pickle and chives throughout.
Pipe or spoon the filling: For a piping bag presentation, blitz the filling in a food processor for 5 to 10 seconds until extra smooth. Transfer to a piping bag fitted with the largest tip available and pipe into potato skins. If you don't have a piping bag, simply spoon the mixture back in.
Add toppings: Sprinkle with paprika and additional chives if desired. The paprika adds a beautiful contrast and a hint of flavor.
Store: Keep these in the refrigerator for up to 3 days. They're delicious served cold or at room temperature.
Substitutions and Variations
Different potatoes. Larger potatoes can be used if you can't find baby potatoes. Just make sure they're fully cooked and adjust the cooking time as needed.
Homemade mayo. Make your own plant-based mayo if you prefer to control the ingredients.
Egg flavor. Add a pinch of black salt (Kala namak) for a more "egg-like" sulfur flavor. It really does make a difference.
Spice it up. Add a dash of hot sauce, cayenne pepper, or diced jalapeños to the filling for a spicy kick.
Different herbs. Try dill, parsley, or green onions instead of chives for a different flavor profile.
Extra toppings. Garnish with crispy vegan bacon bits, everything bagel seasoning, or smoked paprika for extra flair.
Equipment For Deviled Potatoes
Large pot: For boiling the potatoes until they're perfectly tender.
Potato masher or fork: To mash the potato filling smooth and creamy.
Cutting board and sharp knife: For slicing the potatoes lengthwise.
Small spoon or melon baller: Makes it easy to scoop out the potato centers without breaking the skins.
Food processor (optional): If you want an ultra-smooth filling for piping, this helps get it perfectly creamy.
Piping bag with large tip (optional): Creates a beautiful, professional presentation, but these taste just as good when spooned in.
Storage and Make-Ahead Tips
Refrigerator storage. Store deviled potatoes in an airtight container in the fridge for up to 3 days. They're actually great served cold.
Make ahead. You can boil and hollow out the potatoes up to a day in advance. Store the skins and filling separately, then assemble just before serving to keep the skins from getting soggy.
Freezing. I don't recommend freezing these, as the potato texture and mayo-based filling don't hold up well when thawed.
Room temperature. These can sit out at room temperature for about 2 hours during a party, making them perfect for gatherings and appetizer spreads.
Serving Suggestions
Party platter. Arrange these vegan deviled potato bites on a large serving platter with fresh herbs as garnish. They look stunning and elegant.
Alongside dips. Serve with other finger food recipes like vegetable crudités, crackers, and hummus for a complete appetizer spread.
Game day snacks. These potato mash bites are perfect for watching sports with friends. They're easy to grab and incredibly satisfying.
Holiday gatherings. Add these to your Thanksgiving or Christmas appetizer lineup. They're festive, delicious, and accommodate vegan guests beautifully.
Expert Tips
Don't overcook the potatoes. You want them fork-tender but not mushy. Overcooked potatoes will fall apart when you try to scoop them out.
Let them cool completely. Hot potatoes are impossible to handle and will make your filling runny. Patience here pays off.
Leave a thin wall. When scooping out the centers, leave about a quarter-inch of potato around the edges so the skins hold their shape.
Adjust consistency. If your filling feels too thick, add a tiny splash of pickle juice or plant-based milk. Too thin? Add a bit more mashed potato.
Chill before serving. These appetizer recipes with potatoes taste even better after they've had time to chill in the fridge. The flavors meld together beautifully.
Double the batch. These always go fast at parties. I usually make at least 1.5 times the recipe because they disappear quickly.
What Makes These Vegan Deviled Potatoes Special
This egg-free Deviled Potatoes recipe gives you all the creamy, savory satisfaction of traditional deviled eggs without any animal products. Baby potatoes get boiled until tender, then hollowed out and filled with a rich mixture of vegan mayo, mustard, pickles, and fresh chives. The result is a plant-based party snack that's just as indulgent as the original, but way more fun to eat. These potato hors d'oeuvres work beautifully as holiday vegan finger food or party appetizers, and they're fancy enough for special occasions but easy enough for a random Tuesday.
FAQ
How to make devilled potatoes?
Boil baby Deviled Potatoes until tender, slice them in half lengthwise, and scoop out the centers. Mash the potato flesh with vegan mayo, mustard, pickles, and chives, then spoon or pipe the creamy mixture back into the potato skins. Top with paprika and fresh chives. It's similar to making deviled eggs, but with potatoes as the base instead.
Why is it called Deviled Potatoes?
The term "deviled" refers to food that's seasoned with spicy or zesty ingredients like mustard, hot sauce, or pepper. The tangy, bold flavors in these potatoes give them a little kick, which is where the name comes from. It's been used in cooking since the 18th century to describe highly seasoned dishes.
Are boiled potatoes good for diabetics?
Boiled potatoes have a lower glycemic index than fried or baked potatoes, especially when cooled (which creates resistant starch). For diabetics, portion control matters most. These deviled potatoes are served in small, controlled portions, making them easier to fit into a balanced meal plan. Always check with a healthcare provider for personalized advice.
Which ingredient makes your potatoes crispy?
For crispy potatoes, you'd need to roast or fry them with oil at high heat. These deviled potatoes are boiled and served with a creamy filling, so they're intentionally soft and tender rather than crispy. If you want a bit of texture, you could roast the hollowed-out skins briefly before filling them.
Related
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Pairing
These are my favorite dishes to serve with Deviled Potatoes
Deviled Potatoes
Ingredients
- 1½ lbs baby potatoes small, uniform size for even cooking
- ½ cup vegan mayonnaise Chosen Foods Avocado Oil Mayo or any plant-based mayo
- 1 tablespoon yellow mustard smooth, for tanginess
- 1 pickle finely diced, for texture and flavor
- ¼ cup chives chopped, fresh
- 1 teaspoon salt plus extra for boiling
- 1 teaspoon black pepper freshly ground
- ½ teaspoon paprika for garnish
Instructions
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Place the baby potatoes in a large pot and cover with water. Add 1 teaspoon of salt to the water.
- Bring to a rolling boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 18–20 minutes.
- Drain the potatoes and let them cool enough to handle safely.
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Slice each potato lengthwise. Using a small spoon or melon baller, scoop out the center flesh, leaving a thin layer around the edges to form shells. Set the potato skins aside and transfer the scooped flesh to a large bowl.
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Add vegan mayonnaise, mustard, diced pickle, chopped chives, salt, and black pepper to the bowl with the potato flesh.
- Mash all ingredients together with a fork until smooth and creamy. If a piping bag is desired, pulse the mixture in a food processor for 5–10 seconds for extra smoothness.
-
Transfer the filling to a piping bag fitted with a large tip, or spoon it back directly into the potato shells.
- Pipe or spoon the filling evenly into each potato shell. Sprinkle the tops with paprika and extra chives, if desired.
- Refrigerate for at least 15 minutes before serving to let flavors meld. Store in an airtight container in the fridge for up to 3 days.
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