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Deviled Potatoes Close-up of a single deviled potato half piped with creamy potato filling and sprinkled with chopped green onions, surrounded by other deviled potatoes in the background.

Deviled Potatoes

Creamy, flavorful little Deviled Potatoes bites that bring the beloved deviled egg vibe into a vegan-friendly treat.
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Course: Appetizer, Snack
Cuisine: American, Vegan
Keyword: deviled potatoes, holiday appetizer, party snack, vegan appetizer
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 15 minutes
Total Time: 55 minutes
Servings: 16
Calories: 80kcal
Cost: $12

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

  • Place the baby potatoes in a large pot and cover with water. Add 1 teaspoon of salt to the water.
    Pot of small whole yellow potatoes being boiled in water, with steam rising, showing the first step in preparing deviled potatoes
  • 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.
  • 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.
    Overhead view of small yellow potato halves with the centers scooped out, arranged on a white plate, ready to be filled with deviled potato mixture.
  • Add vegan mayonnaise, mustard, diced pickle, chopped chives, salt, and black pepper to the bowl with the potato flesh.
    Close-up of a bowl containing chopped boiled potatoes, mayonnaise, mashed egg yolks, paprika, black pepper, and chopped parsley, showing the preparation stage for deviled potatoes.
  • 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.
    Top-down view of a white platter filled with small deviled potatoes, each halved and piped with creamy yellow potato filling, garnished with finely chopped green herbs.
  • 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.

Notes

Perfect for parties or cozy nights, these vegan deviled potatoes are creamy, tangy, and customizable. Swap herbs or add a pinch of black salt for an egg-like flavor!

Nutrition

Serving: 1Serving | Calories: 80kcal (4%) | Carbohydrates: 8g (3%) | Protein: 1g (2%) | Fat: 5g (8%) | Saturated Fat: 0.5g (3%) | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 230mg (10%) | Potassium: 189mg (5%) | Fiber: 1g (4%) | Sugar: 0.4g | Vitamin A: 42IU (1%) | Vitamin C: 9mg (11%) | Calcium: 9mg (1%) | Iron: 0.4mg (2%)
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