A plate of deviled potatoes made with small halved potatoes filled with a creamy yellow “deviled” filling, topped with paprika and chopped chives.
Deviled Potatoes are the fun, party-ready twist on deviled eggs—except these are totally vegan and made with cute little baby potatoes. You get creamy, tangy “deviled” filling with mustard and a touch of smokiness, all tucked into tender potato halves.
The secret ingredient here is a little nutritional yeast (optional, but it gives a savory cheesy vibe) and a pinch of turmeric for that classic deviled color. It’s simple, it’s adorable, and it disappears fast at gatherings.
If you need an easy appetizer that looks fancy but is super doable, Deviled Potatoes are a must-try.
Why You’ll Love This Deviled Potatoes
- Perfect party bite. Cute, grab-and-go appetizer for gatherings.
- Creamy and tangy. Mustard + mayo-style dressing gives classic deviled flavor.
- Vegan-friendly. No eggs, no dairy—still totally satisfying.
- Make-ahead friendly. Easy to prep and chill before serving.
- Customizable. Add heat, herbs, or extra smoky spices.
Ingredients for Deviled Potatoes
Potatoes
- Baby potatoes (2 lb). Small size makes perfect bites; fingerling potatoes also work.
- Salt (for boiling water). Seasons potatoes from the inside.
“Deviled” Filling
- Vegan mayonnaise (1/3 cup). Creamy base; use your favorite brand.
- Dijon mustard (1 tablespoon). Tangy deviled flavor; yellow mustard works too.
- Apple cider vinegar or lemon juice (1 teaspoon). Brightens the filling.
- Garlic powder (1/2 teaspoon). Adds savory depth.
- Smoked paprika (1/2 teaspoon). Cozy smoky flavor (plus more for topping).
- Turmeric (1/4 teaspoon). Optional for color.
- Nutritional yeast (1 tablespoon, optional). Savory “cheesy” vibe.
- Salt (to taste) + black pepper (to taste). Season the filling.
Toppings
- Chives or green onions (2 tablespoons). Fresh and pretty.
- Extra smoked paprika. Classic deviled finish.
Helpful note: Let the potatoes cool a little before filling so the mixture stays thick and creamy.
Deviled Potatoes Recipe Step-by-Step
- 1. Boil the potatoes in salted water for 12–15 minutes, until fork-tender. Drain and cool until you can handle them.
- 2. Slice each potato in half lengthwise. Scoop out a small amount of the center from each half and place it in a bowl (you’re making little potato “cups”).
- 3. Mash the scooped potato with vegan mayo, Dijon mustard, vinegar (or lemon), garlic powder, smoked paprika, turmeric (if using), nutritional yeast (if using), salt, and pepper until smooth. If it feels thick, add 1–2 teaspoons water.
- 4. Fill the potato halves by spooning or piping the mixture into each one.
- 5. Top with a dusting of smoked paprika and chopped chives.
- 6. Chill for 30 minutes if you want them extra firm and party-ready.
Tips for Perfect Deviled Potatoes
- Don’t overcook potatoes. Fork-tender is perfect; mushy potatoes won’t hold shape.
- Use a piping bag for pretty tops. A zip-top bag works too—snip the corner.
- Taste the filling. Mustard, salt, and acidity should feel balanced.
- Chill before serving. Makes them easier to pick up and prettier on a tray.
- Add toppings last. Chives look freshest when added right before serving.
Variations & Substitutions
- Spicy: Add a pinch of cayenne or a little hot sauce.
- Pickle vibe: Add 1 tablespoon finely diced pickles to the filling.
- Herby: Mix in chopped dill or parsley.
- Extra smoky: Add a tiny pinch of cumin with the smoked paprika.
- Lazy version: Skip scooping—just mash a portion of the potatoes and dollop it on top.
Storing & Reheating
- Fridge: Store covered for 3–4 days.
- Serve cold or room temp: These are best not reheated.
- Freezing: Not recommended (texture changes).
Serving Suggestions & Pairings
- Great on appetizer boards and party trays.
- Perfect for potlucks and holiday gatherings.
- Serve with crunchy veggies and dips for a full snack spread.
Reader Review: “These were the cutest bites on the table! The filling tasted just like deviled eggs, but totally plant-based. Everyone grabbed seconds.”
Recipe Card: Deviled Potatoes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes (plus optional chilling)
Yield: 10–12 servings (about 40 potato halves)
Category: Appetizers & Starters, Side Dishes
Method: Stovetop
Cuisine: American
Diet: Vegan