These vegan deviled potatoes are creamy bite-sized potatoes that work great as an egg-free appetizer or a side dish.  If you are craving that eggy flavor of eggs, use these little potatoes as a substitute for deviled eggs. They have a surprisingly similar flavor to traditional deviled eggs.  

A blue deviled egg plate filled with deviled potatoes and flowers in the middle.

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Serve them for Easter dinner, as a holiday side dish or appetizer, or even in packed lunches.

❤️ Why you’ll love this recipe

  • These make the perfect gluten-free, vegan appetizer.
  • They’re a great allergy-friendly alternative for deviled eggs!
  • It’s easy to make ahead and keep in the fridge.
  • They’re kid-friendly and work great in packed lunches!
  • It’s simply delicious and everyone at your party will love them!

I originally made these deviled potatoes thinking that it would only be an Easter recipe, but my family loves them so much, that they have become a common meal in our house.  They are great to keep in the fridge to grab for a quick snack and they work great in school lunches too!

Vegan deviled potatoes

🧾 Ingredients and substitutions

  • Potatoes –  About 12 small potatoes the size of an egg
  • Vegan Mayo – Any type of vegan mayo will work.  I like to use my homemade vegan mayo.
  • Plant-Based Milk – Any type will work like soy milk, almond milk, or oat milk.  Just be sure to use plain!
  • Nutritional Yeast – this is optional, yet gives it a nice flavor. (Nutritional yeast is a yellow powder that can be found in most health food stores).
  • Mustard – for flavor. Any yellow mustard will work.
  • Garlic Powder – for flavor.
  • Turmeric – for a nice deviled egg-like color.
  • Salt – for flavor.  Use black salt if you want a more egg-like flavor.
  • Paprika – to garnish.

🥄 How to make deviled potatoes

Step 1 – Preheat the oven to 350° F (176° C).

Step 2 – Wash the potatoes well and poke a small hole in each with a fork.

Step 3 – Bake for 35 minutes or until soft when poked with a fork.

Step 4 – Take them out of the oven and let them cool until you can hold them.

Step 5 – Cut in half and scoop out the insides with a spoon leaving a little bit of potato to hold its form.

Step 6 – Put all the ingredients except potato skins into a mixing bowl.

Step 7 – Mix with a fork or potato masher until smooth and creamy.  (Don’t over mix)!

Step 8 – Spoon or pipe the mixture back into the potato skins and garnish with a dash of paprika.

📖 Variations

For some variation, you can make these into twice-baked potatoes by using this same recipe omitting the mustard and using margarine instead of mayo. You can serve this version hot by rewarming them in the oven. 

You can also refill the potatoes with Tofu Egg Salad for a truly eggy flavor and texture.

A close up of deviled potatoes on a blue deviled egg plate.

🌟 Presentation

Serve deviled potatoes in a pretty egg dish with some flowers for a beautiful presentation.  You can dress them up a little by using a piping bag to refill the potatoes or just spoon them back in and sprinkle them with a little garnish.

✨ More vegan appetizers

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📋 Deviled potatoes recipe

A blue deviled egg plate with vegan deviled potatoes and bright purple flowers in the center.
5 from 2 rating

Deviled Potatoes

Yield: 12
Prep: 15 minutes
Cook: 35 minutes
Total: 45 minutes
Author: Monica Davis
Vegan and gluten-free deviled potatoes baked and filled with a potato mayo mixture to simulate deviled eggs.
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Ingredients

  • 12 small potatoes, (egg sized potatoes)
  • ½ cup vegan mayo
  • ¼ cup plain milk of choice – like soy milk
  • 2 tablespoons nutritional yeast
  • 1 teaspoon mustard
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon turmeric
  • 1 dash paprika
  • salt and pepper, to taste

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Wash the potatoes well and poke a small hole in each with a fork.
  • Bake for 35 minutes or until soft when poked with a fork.
  • Take them out of the oven and let cool until you can hold them.
  • Cut in half and scoop out the insides with a spoon leaving a little bit of potato to hold its form.
  • Put all the ingredients except potato skins into a mixing bowl.
  • Mix with a fork or potato masher until smooth and creamy.  (Don’t over mix)!
  • Spoon or pipe the mixture back into the potato skins and garnish with a dash of paprika.

Notes

  • Make these into twice-baked potatoes by using this same recipe omitting the mustard and use margarine instead of mayo then rewarming them in the oven.
  • Use black salt for an egg-like flavor. 
  • Don’t over stir the potato mayo mixture or it will become sticky and gloppy.
Serving: 2halves, Calories: 127kcal, Carbohydrates: 14g, Protein: 2g, Fat: 6g, Sodium: 64mg, Potassium: 359mg, Fiber: 2g, Vitamin A: 10IU, Vitamin C: 14.8mg, Calcium: 15mg, Iron: 0.7mg
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*This recipe was originally published on April 11, 2017  It has been updated on April 3, 2022 to include new images and more detailed information.