Easy Vegan Devilled Potatoes

Alright, so this Vegan Devilled Potatoes recipe was originally supposed to be bite-sized. However, due to the limited grocery supply right now, all I could find were regular potatoes. Thankfully this recipe can easily be adapted to any kind of potato you have or can find. Bite-sized, full-size, who cares!? 

❤️ Why You’ll Love Devilled Potatoes

• Quick: This recipe doesn’t take long to whip together, yet looks impressive. Make these potatoes are such a yummy snack, side dish or appy
• Simple: Make these Devilled Potatoes with things that you likely already have on hand in your pantry 
• Vegan: These potatoes are vegan despite them reminding me a lot of traditional egg salad 

🍲 Ingredients

Nutritional Yeast – For this recipe one of the ingredients I used in my “egg” salad was nutritional yeast. This is an ingredient I always have on hand because it’s so versatile and adds a yummy cheesy flavour to recipes, while also giving me all the health benefits it offers. 

I use Bob’s Red Mill Nutritional Yeast and I love it. It is rich in vitamin B12 and is ideal for any vegan or vegetarian diet to help you get those B vitamins in. I’ll throw it in salads, on top of popcorn, granola, gravies, soups, you name it, you can add nutritional yeast to it. 

This recipe is a unique twist on classic deviled eggs and ingredients are pretty versatile. Feel free to add what you have in your pantry or top with fresh herbs or other goodies. Let me know in the comments what combination you like the best!

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👩‍🍳 How to Make Devilled Potatoes

1. Bring a large pot of water to a boil and cook potatoes for around 15 minutes, or until fork tender.  This may take less or more time depending on the size of the potatoes. Once the potatoes are cooked, let them cool till safe to handle with your hands.
2. Now that they’ve cooled, halve each potato and scoop out a little crater in each half using the large side of a melon baller. Transfer the insides of the potato to a medium-sized bowl.
3. To the medium sized bowl, add the butter, mayo, vinegar, milk, salt, pepper and mustard and using a potato masher or fork mash it all together. Give it a taste and adjust accordingly as the quantities may very depending on the size of the potatoes you’re using.
4. Now simply stuff each mini potato using a spoon and add as much filling as desired (keeping in mind you need to fill them all).
5. Garnish with smoked paprika and fresh herbs of choice – I suggest thyme or dill!

🪄 Tips and Tricks

• If you do not have access to mini potatoes, use the smaller russet potatoes you can find.Potatoes will last up to 5 days in a tightly sealed container in the fridge

🗒 Variations

Add these ingredients to the bowl if you have them on hand:

• 1 large shallot, finely sliced
• 1 medium-sized pickle, finely sliced
• 1/4 cup celery, finely sliced

🗒 Best served with

• Chicken Souvlaki
• Greek Lamb Chop Recipe
• Spicy Greek Feta Dip

👝 How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 2-3 days.

🤔 Common Questions

Easy Vegan Devilled Potatoes

4.17 from 6 votes

This yummy recipes is great for an appy, a snack, or a pot luck! Easy Vegan Devilled Potatoes can be made with ingredients already in your pantry, and I bet you can't just eat one.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course 10 Ingredients or Less, Budget friendly, 30 minute meals, Appetizers + Sides

Cuisine Vegan

Servings 20

Ingredients

  

1x2x3x

• 20 mini potaotes
• 2 tbsp vegan butter
• 2 tbsp vegan mayonaisse
• 1 tbsp. white vinegar
• plant-based milk as needed start with 2-3 tbsp.
• 1 tsp sea salt
• 1/2 fresh cracked pepper
• 1 tsp mustard powder or 1 tsp mustard sauce

Garnish with:

• Smoked Paprika
• Fresh thyme or dill finely chopped

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Instructions

 

• Bring a large pot of water to a boil and cook potatoes for around 15 minutes, or until fork tender.  This may take less or more time depending on the size of the potatoes. Once the potatoes are cooked, let them cool till safe to handle with your hands.
• Now that they’ve cooled, halve each potato and scoop out a little crater in each half using the large side of a melon baller. Transfer the insides of the potato to a medium-sized bowl.
• To the medium sized bowl, add the butter, mayo, vinegar, milk, salt, pepper and mustard and using a potato masher or fork mash it all together. Give it a taste and adjust accordingly as the quantities may very depending on the size of the potatoes you’re using.
• Now simply stuff each mini potato using a spoon and add as much filling as desired (keeping in mind you need to fill them all).
• Garnish with smoked paprika and fresh herbs of choice – I suggest thyme or dill!

Video

Notes

Add these ingredients to the bowl if you have them on hand:

1 large shallot, finely sliced

1 medium-sized pickle, finely sliced

1/4 cup celery, finely sliced

If you do not have access to mini potatoes, use the smaller russet potatoes you can find.

Potatoes will last up to 5 days in a tightly sealed container in the fridge.

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