I’ve seen a lot of wacky recipes for vegan deviled eggs that turn almond milk into Jello using some kind of black witchcraft, and then use that as the “egg white”, and I can’t for the life of me understand why we’re doing that when potatoes have been here all along. Deviled potatoes are like the edgy plant-based cousin of deviled eggs, and we are inhaling them around here.
In case you’re still wondering WTF you’re looking at, deviled potatoes are small roasted potatoes that have been sliced in half. Most of the inside is scooped out, mashed, and mixed with some herbs and mayonnaise (vegan of course, if applicable to you), and a few other ingredients for flavor. It’s then spooned or piped back into the potato shells and dusted with paprika to make the little morsels you see pictured here.
Fair warning: you should probably make a double batch, because deviled potatoes are a lot of work. (Especially if you’re like me and using tweezers to place individual sprigs of dill onto each potato.) A lot of the time needed for this recipe is hands-off while the potatoes bake, but it still does mean your oven is going to be on for a while; it dirties a few dishes; etc. 100% worth it to me, but I’m one of the world’s preeminent potato lovers.
It is possible to shortcut things by boiling the potatoes once, rather than twice-baking them. But if you’ve got the time, the roasted texture is better and gives you a finger food that’s more structurally sound and easier to eat.
Deviled eggs were always a food I really liked to eat, and I have to tell you honestly that I like the vegan version even more. Basically I took away my least favorite part (egg white) and added one of my favorite foods (potato). The filling is still creamy, rich and flavorful, and the sprinkle of bright red paprika on top makes me feel like I’m looking at my grandma’s Easter spread again.
While I was testing this recipe out, I handed off samples to various non-vegans in my life and everybody loves them. I also received feedback that, when I used the black salt (kala namak) in the filling, it tasted uncannily exactly like deviled egg filling served inside a potato.
Quick rundown of the main players here, and then I’ll get to the recipe:
- The potatoes themselves. I played around with both red potatoes and Yukon gold potatoes. I think either one works, but definitely stay away from Russets which are too starchy and won’t hold their shape. Red potatoes were a little bit easier to work with and held their shape the best, but yellow potatoes yielded a more silky and creamy filling. Basically, they’re both good, just try to find uniformly shaped potatoes that are pretty small.
- Vegan mayo. I think the best store-bought vegan mayo is Soy-Free Vegenaise. I started buying it because my boyfriend is allergic to soy but discovered that it actually tastes better anyway. I have a recipe for homemade oil-free vegan mayo on the site too, but anything works. I personally think it would be a big hassle to make homemade mayo just for this recipe.
- Dill pickle. I snack on dill pickles (the unsweetened kind) because I’m weird, so I just finely chopped one to use in my deviled potatoes, but the same amount of prepared relish can also be substituted if that’s easier.
- Fresh herbs. Fresh dill is not negotiable for this recipe, but the parsley can be replaced with chives or omitted if needed.
- Kala namak. Also known as black salt, but not to be confused with Himalayan or Hawaiian black salt. Kala namak is more pinkish in color and has a sulfurous taste that reminds everyone of hard boiled eggs. You can definitely make these vegan deviled eggs without kala namak, but if you’re willing to grab a jar of it, it’s great in these. The link above is to the exact brand that I have been using for years.
If you’re a potato lover (since these are basically potatoes stuffed with potato salad) or a vegan deviled egg lover, try these delicious deviled potatoes, made from simple, real food! And if you try out the recipe, be sure to let me know in the comments!
Deviled Potatoes (Vegan Deviled Eggs)
- 1 Baking sheet
- 1 Knife & cutting board
- 1 Medium mixing bowl
For the filling:
- fresh dill roughly chopped
- fresh chives thinly sliced
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper if available, for easy cleanup.
- In a mixing bowl, drizzle the potatoes with olive oil until lightly coated - about 1/2 tbsp. Add 1/2 tsp salt and toss to evenly coat. Transfer the potatoes to the baking sheet, and bake for about 45-55 minutes, or until fork-tender. (Exact baking time and oil amount will depend on the size, shape, and variety of your potatoes.)
- Meanwhile, in a small bowl stir together the rest of the filling ingredients until evenly mixed. Transfer to the fridge to keep cold.
- After the potatoes are cooked through, and cool enough to handle, slice each potato in half. Using a melon baller, small cookie scoop, or metal spoon, carefully scoop out the inside flesh of the potato, leaving about 1/4 inch of potato intact around the edges (see photos). Transfer the potato flesh to the mixing bowl from before.
- Using a potato masher or a strong fork, mash the potato flesh until relatively smooth. Stir in the other filling ingredients. Taste for salt. Keep in mind, the flavor of the filling will develop much more after it is cooled in the refrigerator completely.
- (Optional) if desired, to firm up the potato shells, return them to the oven for an additional 10 minutes.
- Carefully spoon the filling evenly into the potato shells. If desired, garnish each deviled potato with a sprinkle of paprika, a pinch of dill, and a pinch of chives. Cool completely in the refrigerator until ready to serve.Leftovers can be stored in a closed container in the refrigerator for several days until ready to serve. Moisture may collect at the bottoms of the potatoes from storage; wipe gently with a paper towel if needed.