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Vegan Deviled Potatoes


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.

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.

Vegan Deviled Potatoes

Vegan Deviled Potatoes

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 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.


Deviled Potatoes

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

  • Author: Jordan Cord
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 25 1x
  • Category: Appetizer


  • 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


  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.


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.


  • Calories: 100
  • Sugar: 1.1 g
  • Sodium: 185.6 mg
  • Fat: 0.8 g
  • Saturated Fat: 0.1 g
  • Unsaturated Fat: 0.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 21.4 g
  • Fiber: 2.8 g
  • Protein: 2.6 g
  • Cholesterol: 0 g

Vegan Deviled Potatoes


What do you think?

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  • Diane
    July 18, 2017

    I made these and they are wonderful! I used shallots for the onion and I omitted the horseradish and salt and added a bit of the potato water till creamy.