Vegan Deviled Potatoes

Yield

Serves 6–8 (about 24 potato halves)

Ingredients

Potatoes

• 1 ½ lbs baby Yukon gold or baby red potatoes (small, similar size)

• 1 tbsp salt (for boiling water)

“Deviled” Filling

• ½ cup vegan mayonnaise

• 1 tsp Dijon mustard

• 1 tsp yellow mustard (for classic flavor)

• 1–2 tbsp pickle relish or finely chopped dill pickles

• 1 tsp apple cider vinegar or lemon juice

• ¼ tsp turmeric (for egg-like color)

• ¼ tsp garlic powder

• ¼ tsp onion powder

• Salt and black pepper to taste

• 1–2 tbsp unsweetened plant milk (if needed for smoothness)

Garnish (Optional but Recommended)

• Smoked paprika

• Fresh chives, finely chopped

• Fresh dill

• Cracked black pepper

• Crispy vegan bacon bits

Instructions

Step 1: Boil the Potatoes

1. Place whole potatoes in a large pot.

2. Cover with cold water by about 1 inch.

3. Add 1 tbsp salt.

4. Bring to a boil, then reduce to simmer.

5. Cook 15–20 minutes until fork-tender but not mushy.

Tip: Do not overcook — potatoes must hold their shape.

6. Drain and cool completely (about 30–45 minutes).

Step 2: Prepare the Potato Halves

1. Slice each cooled potato in half lengthwise.

2. Using a small spoon or melon baller, carefully scoop out the center.

3. Leave a small border so the skins stay sturdy.

4. Place scooped potato flesh into a mixing bowl.

Arrange hollowed potato halves on a serving tray.

Step 3: Make the Filling

1. Mash the scooped potato until smooth.

2. Add vegan mayo, mustards, relish, vinegar, turmeric, garlic powder, and onion powder.

3. Mix until creamy and smooth.

4. Add plant milk if needed for a pipeable consistency.

5. Taste and adjust salt, mustard, or acidity.

The texture should be creamy but firm enough to pipe.

Step 4: Fill the Potatoes

Option 1: Spoon filling into each potato half.
Option 2 (cleaner look): Transfer filling to a piping bag and pipe decoratively.

Step 5: Garnish

Lightly dust with smoked paprika.
Top with chives, dill, or vegan bacon bits for extra flavor and texture.

Chill & Serve

• Refrigerate at least 30 minutes before serving for best flavor.

• Serve cold or slightly chilled.

Storage

• Store in an airtight container in the refrigerator up to 3 days.

• Best eaten within 24–48 hours for freshness.