Vegan Deviled Potatoes
If you thought deviled potatoes were just a pipe dream, think again. These bite-sized, creamy, and tangy treats are everything you didn’t know you needed. No eggs required—because we’re not here for that nonsense. Instead, a simple blend of vegan mayo, mustard, and a hint of garlic makes this plant-based twist both indulgent and surprisingly light. So go ahead, serve these up at your next gathering, and watch the crowd lose their minds over these little vegan nuggets. Who knew potatoes could be so rebellious? Grab them before they’re gone—because, well, they won’t last.
Vegan Deviled Potatoes
Vegan Deviled Potatoes are a flavorful, plant-based twist on the classic, combining creamy goodness with a tangy kick.
Ingredients
- 6 small potatoes or 12 baby potatoes
- 1/4 cup vegan mayo
- 1 tbsp mustard
- 1 tsp apple cider vinegar
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper to taste
- Fresh parsley optional for garnish
Instructions
- Boil the potatoes in salted water until fork-tender, about 20 minutes.
- Cut the potatoes in half and scoop out the flesh, leaving a small border.
- In a bowl, mash the scooped-out potato with vegan mayo, mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper.
- Spoon the creamy mixture back into the potato skins.
- Garnish with paprika and fresh parsley if desired.
- Serve immediately or chill until ready to devour.
Notes
Nutritional Values (Per Serving)
- Calories: 130
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Vitamin A: 2%
- Vitamin C: 10%
- Iron: 4%
- Calcium: 2%
- Magnesium: 5%
Additional Notes/Tips to Enhance Flavor
- Add a dash of hot sauce to the filling for some extra heat.
- If you like a smoky twist, use smoked paprika instead of regular.
- For an extra touch, sprinkle with nutritional yeast for a cheesy flavor.
- These can be prepped ahead of time and served chilled.
- Leftovers? Not likely. But if you have any, they’re great cold or reheated.
