Do you love potatoes? Do you love deviled eggs? Then you're going to love deviled potatoes! This simple recipe combines the best of both worlds into one delicious finger food or appetizer.
Best of all, this recipe easy to make and perfect for any occasion (such as Super Bowl).
Perfect Finger Food for Gatherings
I have to admit, I’m not the biggest Super Bowl fan. That is, when it comes to the actual sport. No matter how hard I try, I just cannot wrap my head around the inner workings of football. I look forward to it for other reasons, one of which is the food! I love seeing the different appetizers people bring, some of them are just so darn cute!
Back in the day before I went plant-based, deviled eggs were present at practically every Super Bowl day party I went to or hosted. It was never a recipe I was crazy for, so tweaking it to fit my current diet wasn’t a huge sacrifice for me. One thing I loved about those parties and missed over the past two years is getting to host people. Not only does hosting allow me to learn new recipes, but I get the chance to introduce yummy plant-based recipes to the skeptics.
This is a great, no-frills, simple-to-make, cute finger food to bring along to your next party (such as a New Year’s Eve party)! No need to wait until the next big sporting event. Personally speaking, these ended up being a huge hit with my husband and his friends which came as a surprise even to me. My husband is pretty fond of deviled eggs, and his friends are big omnivores. So it just goes to show, try it. You might like it!
Keeping it Simple
There are a lot more complicated plant-based deviled eggs recipes out there, but if you’re crunched for time and want to keep things simple, this is the recipe for you.
The majority of the ingredients in this recipe, such as the seasonings, are ones you find in traditional deviled eggs. The reasoning behind choosing potatoes is that everyone loves potatoes! They’re the perfect comfort food that also happens to be full of fiber, have zero cholesterol, and are readily available at all grocery stores. Bonus, New Potatoes are the perfect appetizer size!
This is the perfect recipe to vegan-ize and serve to less adventurous foodies or picky eaters.
New potatoes are slightly sweet, waxy, and have thin skins. You can peel the skins if you want, but it’s not necessary. Some of it may come off by itself when you wash the potatoes.
New potatoes retain their shape when they’re cooked, making them an ideal choice for this recipe, and they’re actually lower in starch compared to other varieties of potatoes. The nice thing about these little guys is that you don’t have to do a lot to make them taste good.
Decrease the glycemic index of white potatoes by 40%. Simply boil and cool the potatoes completely in the fridge. This causes some of the starches to crystallize into an undigestible form. You can then use the potatoes cold or reheat them.
Watch the full video by Dr. Michael Greger to learn the science behind this:
If you want to ensure your potatoes have as close to an authentic egg taste as possible, you can substitute black salt (or kala namak) for regular salt. Black salt is higher in sulfur content, giving it a distinct aroma and taste that’s very reminiscent of eggs. You can buy it at your local Indian grocery store, or online.
Deviled Potato Presentation
If you’re really particular about presentation, consider transferring the filling to a cupcake decorator gun and then loading up each potato with the filling. You might have to thin out the mixture a little first, using either some water or plant-based milk.
Yields: 24 potatoes
Tools & Equipment
Measuring cup and spoon, cutting board, chef pan or pot, stove or hot plate, food processor, tongs, colander, spoons for tasting, forks or skewers to test for tenderness
12 small new potatoes
1 TBSP Dijon mustard
1/3 Cup plant-based mayonnaise (or your mayo of choice)*
1/2 TSP ground turmeric
1/8 TSP onion powder
1/8 TSP garlic powder
1 TSP white wine vinegar (or whatever vinegar you have)
1 TSP pickle juice (optional)
Salt and pepper, to taste
2 TSP finely chopped pickles
Garnish: finely chopped chives or dill, smoked paprika
Cook potatoes by boiling in salted water or steaming them until tender, for 10-15 mins. You will know the potatoes are perfectly cooked when you can easily slide a skewer or fork into them.
Once cooked, remove potatoes from heat, and drain and rinse. Allow to cool off.
Cut the cooked potatoes in half and scoop out the middle using a spoon or melon baller.
Place the scooped potatoes into a food processor along with mayonnaise, Dijon mustard, turmeric, onion powder, garlic powder, white vinegar, pickle juice, and a pinch of salt and pepper. Blend the potato mixture until desired consistency is reached. Stir in the finely chopped pickles.
Load the potato mixture back into the hollowed new potatoes, then garnish with a sprinkle of smoked paprika and chopped chives.
Deviled potatoes are best served at room temperature or slightly cooler. Enjoy!
Ingredients; blend the following
1/2 cup hemp seeds
2 Tbsp non-dairy milk
2 Tbsp fresh lemon juice
1/4 tsp salt (optional)
1 tsp Dijon mustard
1/2 tsp agave or maple syrup
Are you curious about the idea of plant-based cooking, but don't have a lot of time to spend in the kitchen? Do you want a cookbook with recipes that are easy to follow and only require six ingredients or less?
If so, then this cookbook is for you! Whether you're looking for a quick and easy dinner idea or a delicious snack to satisfy your cravings, we've got you covered! Enjoy!
Home-cooked. Simple. Fast.
Dawn Hutchins is a plant-based lifestyle educator, author, and self-taught chef. She holds a certificate in plant-based nutrition through Cornell University and the T. Colin Campbell Foundation and is a certified Nutritional Therapist with a focus on epigenetics. Discover the benefits that over 35,000 people have experienced through her recipes, cookbooks, and revolutionary programs, learning how to eat more whole, plant foods – and loving it!