Vegan Deviled Potatoes

For once, I am early. FOR ONCE. I am early to the Memorial Day-induced kickoff of summer grilling, cook-outs, and outdoor partying.  Today i am going to show off my vegan deviled potato recipe.

And it involves potatoes. Irresistible, versatile, wonderful potatoes. 🎉

I don’t know how you feel about potatoes, but I’m pretty sure you love them. Because I haven’t ever met anyone who doesn’t. French fried, mashed, baked, scalloped, chipped – potatoes are just magic.

Clark was grilling dinner a couple of weeks ago on what was, in my opinion, a too-chilly spring evening. I started thinking about cookouts and glorious summer weather. And that made me think about deviled eggs and potato salad. What if I combined the two?

What if I hollowed out potatoes, mashed up the insides with seasonings, mustard, and mayo, and stuffed it all back into the potatoes a la deviled egg.

We’ve made deviled eggs on the blog before – we made them 3 different ways, in fact. But I also know that a lot of come here in search of vegan recipes. And eggs are most definitely not vegan. So this recipe is 50% about my love for potatoes and 50% about providing a vegan answer to deviled eggs.

Truth – I test drove this vegan deviled potato recipe on two people who are very much not-vegan, and they devoured them. As in, there were none left when I opened the refrigerator later. That’s a win in my book.

How to Make Vegan Deviled Potatoes

Jordan Cord

Deviled Potatoes

Potatoes stuffed with potatoes are a fun, healthy take on the ever-popular deviled side dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 25

Course: Appetizer

Cuisine: American

Calories: 100

Ingredients Method Notes

Ingredients

  

• 14 yukon gold potatoes
• 3 garlic cloves chopped
• 1/4 cup yellow onion chopped
• 1/4 cup chives finely chopped
• 3 Tablespoons veganaise
• 3 Tablespoons dijon mustard
• 2 Tablespoons horseradish
• 1/2 Tablespoon sea salt
• 1/2 Tablespoon black pepper
• 1/2 teaspoon cayenne pepper

Method

 

1. Wash potatoes and bring a large pot of water to a boil. Add the cleaned potatoes and a pinch of salt. Boil for 30 minutes.
2. Prepare all of the other ingredients and add to a blender. Set aside.
3. Once the potatoes are tender, remove from the pot and allow to cool for a few minutes. When they are cool enough for you to touch safely, cut them in half.
4. Using a teaspoon or small spoon, scoop out the center of each potato and add to the blender with the other ingredients. Blend until smooth.
5. Fill a piping bag or plastic bag with the mixture and fill each potato. Garnish with fresh chives.

Notes

Depending on the size of your potatoes you might need to save a potato or two back to add into the filling. This recipe can be made with any kind of potato.