• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Fitchen
  • The Fitchen
  • Recipes
    • Meal Prep
    • Mains
    • Vegan
    • Snacks
    • Gluten Free
    • Sides
    • Salads
    • Dessert
    • Soup
    • Appetizers
  • Lifestyle
    • Travel
    • Home
    • DIY
    • Snack History
    • How to Start a Food Blog
  • Sports
    • MMA
    • Boxing
  • About
    • Contact
    • Work with us
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Appetizers
  • Sides
  • Snacks
  • Vegan
  • Gluten Free
  • Mains
  • Main Menu
  • Breakfast
  • Dessert
×

Vegan Deviled Potatoes

May 17, 2016 by thefitchen 3 Comments

Share

Pin67
Tweet
Share
Email
Print

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.

5 Vegan Deviled Potatoes on plate

Vegan Deviled Potatoes Hand Plate

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Deviled Potatoes


  • Author: Jordan Cord
  • Total Time: 45 minutes
  • Yield: 25 1x
Print Recipe
Pin Recipe

Description

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


Ingredients

Scale
  • 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

  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.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

5 Vegan Deviled Potatoes

« Chicken and Apple Sausage Breakfast Melts
Vegan Garlic Lemon Spring Pasta »

Reader Interactions

Comments

  1. Diane

    July 18, 2017 at 9:42 pm

    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.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Popular Posts

Sweet and Spicy Baked Cauliflower

Overnight Slow Cooker Oatmeal – Cinnamon Apple

Sweet Potato Hash Browns

Gluten Free Potstickers

Israeli Couscous with Spinach and Mushrooms

No Bake Gluten Free and Vegan Protein Bars

The Fitchen - Copyright 2012 - 2021