Deviled Potatoes – Vegan and Gluten Free

These gluten-free and vegan deviled potatoes are the perfect substitutes for deviled eggs. If you are craving that eggy flavor of eggs, this dish has a surprisingly similar flavor.  They are fun little bite-sized potatoes that go perfectly with Easter dinner, as a side dish, or to pack in lunches.

You will LOVE these deviled potatoes because they’re …

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

I originally made these deviled potatoes thinking that it would only be Easter recipe, but my family loves them so much, they have become a common meal in our house.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!

What you will need to make these deviled potatoes…

• 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 do you make deviled potatoes?

1. Preheat oven to 350 degrees F.
2. Wash the potatoes well and poke a small hole in each with a fork.
3. Bake for 30 minutes or until soft when poked with a fork.
4. Take out of the oven and let cool until you can hold them.
5. Cut in half and scoop out insides with a spoon leaving a little bit of potato to hold its form.
6. Put all the ingredients except potato skins into a mixing bowl.
7. Mix with a fork or potato masher until smooth and creamy.  (Don’t over mix)!
8. Spoon or pipe back into the potato skins and garnish with a dash of paprika.

Are there other variations of deviled potatoes that I can make?

For some variation, you can 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.  You can also refill the potatoes with Tofu Egg Salad for a truly eggy flavor and texture.

How can I make the deviled potatoes pretty?

Put 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 it back in and sprinkle with a little garnish.

Need more recipes for your next holiday party?  You will love these easy, yet beautiful quiche muffins!  Try some of my hot gluten-free vegan appetizers like vegan polenta pizza bites or spinach balls!

Don’t forget to pin the deviled potatoes recipe for later!

1. WP Recipe Maker #3023remove Deviled Potatoes Vegan and gluten-free deviled potatoes baked and filled with a potato mayo mixture to simulate deviled eggs. Course: Appetizer, Side Dish Cuisine: vegan Keyword: deviled potatoes, vegan deviled eggs, vegan deviled potatoes Prep Time: 15m Cook Time: 30m Total Time: 45m Servings: 12 Author: Monica | The Hidden Veggies – 12 small potatoes – ½ cup vegan mayo – ¼ cup plain milk of choice – like soy milk – 3 TBS nutritional yeast – 1 tsp mustard – ¼ tsp garlic powder – 1/8 tsp turmeric – 1 dash paprika – Salt to taste 1) Preheat oven to 350 degrees F. 2) Wash the potatoes well and poke a small hole in each with a fork. 3) Bake for 30 minutes or until soft when poked with a fork. 4) Take out of the oven and let cool until you can hold them. 5) Cut in halves and scoop out insides with a spoon leaving a little bit of potato to hold its form. 6) Put all the ingredients except potato skins into a mixing bowl. 7) Mix with a fork or potato masher until smooth and creamy.  (Don’t over mix)! 8) Spoon or pipe back into the potato skins and garnish with a dash of paprika. 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_size 2 calories 127 carbohydrates 14 protein 2 fat 6 sodium 64 potassium 359 fiber 2 vitamin_a 0.2 vitamin_c 17.9 calcium 1.5 iron 4