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Deviled Potatoes | Blooming Vegan

Deviled Potatoes

These potatoes are an awesome substitute for deviled eggs and the perfect appetizer for a potluck or barbecue.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 deviled potatoes
Author Blooming Vegan


  • 6 young small potatoes
  • 1-2 Tbsp. olive oil
  • 4 Tbsp. vegan mayonnaise
  • 1 tsp. Dijon mustard
  • 2 Tbsp. onion, diced (white or yellow)
  • Dash of Sriracha
  • Dash of Kala namak (optional)
  • Dash of tumeric
  • Paprika, as needed (for sprinkling on top)
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees Fahrenheit.

  2. Peel the potatoes and cut them in half length-wise. Coat them in olive oil and place on a pan lined with parchment paper.

  3. Bake for 30-40 minutes, until they are soft (if you cook them too long they may brown a bit on the edges, which is fine but will make them look less egg-like). Once they are done, allow them to cool for a while (they will be very hot!).

  4. Combine all other ingredients (except paprika) and mix thoroughly, then set aside. 

  5. Once the potatoes are cool enough to handle, scoop out the middles (from the flat side) to make little cups where the filling will go. Add the scooped-out potato to the mayo/mustard/onion mixture and combine well. 

  6. Fill the potatoes with the mixture using a spoon or a piping bag. Sprinkle the paprika over the tops of the potatoes.

    Enjoy immediately or chill in the fridge to save for later.

Recipe Notes

You can dress these up with toppings like olives, green onions, even sun-dried tomatoes or capers.