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How to Make a Batch of Vegan Deviled Eggs with Potatoes

Vegan deviled eggs are totally possible with some potatoes on hand. Here's how to make a batch, step by step.

Written by
Kristine Nguyen
Published

You'll find deviled eggs at pretty much every potluck, ever. But for those who eat a plant-based diet, they aren't exactly the easiest thing to veganize. That is unless you have some baby potatoes on hand.

The TikTok account @veganhackspod is known for its plant-based hacks and recipes. Recently, its vegan deviled eggs recipe went viral, which uses potatoes as its base—an ingredient we've certainly never thought of swapping in. Funny enough, this is a pretty common hack in the plant-based community. Most use potatoes or—in Tabitha Brown's case—white mushroom caps to recreate the appetizer.

We know, we know—it's hard to imagine a potato transforming into a melt-in-your-mouth deviled egg. Stay with us, though—this is one of those cases where you have to trust the process. After boiling the potatoes until they're soft, cut them in half, scoop out part of the center, and fill it in with a yolk-less mixture that's packed with flavor.

Like banana peel bacon, these vegan deviled eggs won't taste exactly like the real thing. (If you want to make deviled eggs with actual eggs, here's a guide to help you decode egg carton labels for the most ethical and sustainable pick.) One thing's for sure, though: They're surprisingly delicious. Give them a try below!

Vegan Deviled Eggs Using Potatoes

Ingredients:

Small white potatoes
Vegan mayonnaise
Mustard
Turmeric
Salt
Onion Powder
Smoked paprika

Instructions:

1. Boil the potatoes until they're soft.
2. Cut them in half and scoop out part of the inside with a melon-baller or a round spoon.
3. Mixed your scooped-out potatoes with vegan mayo and seasonings to taste.
4. Fill the the holes in your hollowed potatoes with your mayo blend.
5. Top with smoked paprika and enjoy!

Pro tip: If you want these vegan deviled eggs to taste really eggy, mix some black salt (also called kala namak) into the filling, which has an egg-like taste and smell.