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.
Print
Deviled Potatoes
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 25 1x
Description
Potatoes stuffed with potatoes are a fun, healthy take on the ever-popular deviled side dish.
Ingredients
- 14 yukon gold potatoes
- 3 garlic cloves, chopped
- ¼ cup yellow onion, chopped
- ¼ cup chives, finely chopped
- 3 Tablespoons veganaise
- 3 Tablespoons dijon mustard
- 2 Tablespoons horseradish
- ½ Tablespoon sea salt
- ½ Tablespoon black pepper
- ½ teaspoon cayenne pepper
Instructions
- 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.
- Prepare all of the other ingredients and add to a blender. Set aside.
- 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.
- 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.
- 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.
- Category: Appetizer
Nutrition
- 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
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.