Vegan Deviled Eggs (With Potatoes!)
These vegan deviled eggs swap the usual for creamy, tangy deviled potatoes—same nostalgic flavor, no eggs needed! Roasted baby potatoes make the perfect bite-sized base, filled with a rich, eggy-flavored mixture that’s 100% plant-based and gluten-free. Whether you’re making them for Easter brunch, a party, or meal prep, these little bites are easy, delicious, and fun!
Servings: 30
Calories: 32kcal
Ingredients
- 15 egg-sized potatoes washed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ can cannellini white beans drained and rinsed
- 2 tablespoons lemon juice
- 3 teaspoons Dijon mustard
- 1 teaspoon turmeric powder
- 6 tablespoons vegan mayo
- ¼ teaspoon salt
- ¼ teaspoon pepper
- paprika and chopped chives for garnish
Instructions
- 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.
Notes
Storage & Make-Ahead Tips
These vegan deviled eggs are perfect for prepping ahead, so you can spend less time in the kitchen and more time enjoying them!
- Store leftovers in an airtight container: Keep them in the fridge for up to 3 days. The flavors get even better as they sit!
- Wait to garnish: If making ahead, add paprika and chives just before serving so they stay vibrant and fresh.
- Keep them chilled: Since the filling is creamy, they’re best served cold or slightly cool. Avoid leaving them out for more than 2 hours.
- Refreshing the filling: If the filling firms up in the fridge, give it a quick stir or mash before serving for the best texture.
- For an extra eggy flavor, try adding a pinch of black salt (kala namak) to the filling—it has a natural sulfur-like taste that mimics eggs.
- If your filling is too thick, add a teaspoon of lemon juice or extra vegan mayo to loosen it up.
- No piping bag? Use a zip-top bag with the corner snipped off for easy filling.
- Want a smoky kick? Sprinkle on smoked paprika instead of regular for a deeper flavor.
Nutrition
Serving: 6g | Calories: 32kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 80mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.3mg