If you are a fan of party snacks that are both delightful and wholesome, then you are going to absolutely adore this Vegan Deviled Potatoes with Creamy Filling Recipe. It takes the golden crowd-pleaser deviled eggs and reinvents it using tender baby potatoes and a luscious, smooth filling that is bursting with flavor and texture. Whether you are hosting a gathering or just want a deliciously unique snack, this dish balances creamy, tangy, and savory notes in every bite, making it a sure hit with vegans and non-vegans alike.
Ingredients You’ll Need
This recipe calls for some wonderfully simple ingredients that come together to create a tasty and creamy filling inside each perfectly cooked potato skin. Each component plays its part in delivering the right balance of moisture, tanginess, and a mild kick that elevates the overall flavor and makes these bites irresistible.
- Baby potatoes: Choose firm, evenly sized potatoes for consistent cooking and cute, bite-sized “boats.”
- Chosen Foods Avocado Oil Mayo (vegan mayo): Adds richness and creamy texture essential for that smooth filling.
- Mustard: Gives a tangy sharpness that lifts the flavor beautifully without overpowering.
- Pickle (finely diced): Introduces a crunchy, vinegary punch to contrast the creamy base.
- Chopped chives: Fresh and mild onion flavor for brightness and color inside and on top.
- Salt: Essential for seasoning both potatoes and filling to bring all the flavors together.
- Black pepper: Adds warmth and a subtle spice that complements the tangy elements.
- Paprika: Sprinkled on top for color and a mild smoky aroma that finishes the dish.
How to Make Vegan Deviled Potatoes with Creamy Filling Recipe
Step 1: Boil the Baby Potatoes
Start by placing your baby potatoes in a large stock pot and covering them with water generously salted with a teaspoon of salt. Bring the water to a boil and cook the potatoes until they are fork tender, which takes about 18 minutes. This step ensures your potatoes are soft enough to scoop but maintain their structure perfectly for holding the filling.
Step 2: Prepare the Potato Skins and Flesh
Once the potatoes have cooled enough to handle, slice each one lengthwise to create small halves. Carefully scoop out the insides using a small spoon or melon baller, making sure to leave a thin border of potato around the edges for stability. Place the scooped-out flesh into a large bowl—we’ll be turning this into the creamy filling.
Step 3: Mix the Creamy Filling
To the bowl with the potato flesh, add vegan mayo, mustard, finely diced pickle, chopped chives, salt, and pepper. Use a fork to mash everything until the mixture is smooth and well combined. For an extra silky texture, you can blitz the filling in a food processor for 5 to 10 seconds before transferring it for the next step.
Step 4: Assemble the Deviled Potatoes
You can spoon the creamy filling right back into the potato skins for a rustic look, or for a polished presentation, fill a piping bag fitted with the largest tip and neatly pipe the filling into each half. Once filled, sprinkle a little paprika and some extra chopped chives over the top for a beautiful and tasty finish.
How to Serve Vegan Deviled Potatoes with Creamy Filling Recipe
Garnishes
Adding garnishes like a sprinkle of smoked paprika or some fresh chopped chives not only makes the deviled potatoes visually stunning but also adds layers of flavor and texture. You can also try a dash of cayenne pepper if you love a bit of heat or a light drizzle of olive oil for extra richness.
Side Dishes
These Vegan Deviled Potatoes with Creamy Filling Recipe serve as a perfect appetizer or side at any meal. Pair them with fresh garden salads, roasted vegetables, or even a tangy coleslaw for a full spectrum of complementary flavors and colors that will delight your guests’ palates.
Creative Ways to Present
For a fun twist, serve these deviled potatoes on a platter lined with fresh herbs like parsley or dill. You can also arrange them with different flavored fillings by adding ingredients such as smoked paprika or chopped olives to the filling for variety. Using colorful toothpicks or edible flowers can add an extra wow factor at your party table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which might be rare), store the deviled potatoes in an airtight container in the refrigerator. They will stay fresh and flavorful for up to three days, making them an excellent make-ahead snack or quick party appetizer.
Freezing
While freezing is possible, it’s best to freeze the filling and the scooped potato flesh separately before assembling the deviled potatoes. This prevents the potato skins from becoming soggy or mushy. Use freezer-safe containers or bags and consume within a month for best texture and flavor.
Reheating
Reheat refrigerated deviled potatoes gently in the oven at a low temperature, just until warmed through, to keep their shape intact. Avoid microwaving as it can cause uneven heating and a soggier texture. For the filling stored frozen, thaw in the fridge overnight and give it a good stir before filling your potato skins again.
FAQs
Can I use regular mayo instead of vegan mayo in this recipe?
Absolutely! Regular mayo will work well if you are not specifically vegan, but the vegan mayo keeps the recipe entirely plant-based and still creamy and delicious.
What kind of potatoes work best for this recipe?
Baby potatoes or new potatoes are ideal because of their size and tender skin that holds the filling perfectly without needing to peel.
Can I make the filling spicier?
Yes! Adding a pinch of cayenne pepper or hot sauce to the filling will give your Vegan Deviled Potatoes with Creamy Filling Recipe an exciting spicy kick.
How do I keep the filling from being too runny?
Be mindful not to add too much mayo or liquid ingredients. Mash the potatoes thoroughly and chill the filling if needed to help it firm up before piping or spooning into the skins.
Is this recipe gluten-free?
Yes, this Vegan Deviled Potatoes with Creamy Filling Recipe is naturally gluten-free, making it suitable for guests with gluten sensitivities.
Final Thoughts
There is something special about the comforting creaminess mixed with the slight tang and perfect seasoning of these Vegan Deviled Potatoes with Creamy Filling Recipe that keeps you coming back for more. It’s a fantastic dish to elevate your appetizer game, impress guests, or treat yourself to a tasty snack that feels indulgent yet wholesome. Give this recipe a try for your next meal or party—you won’t regret it!
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Vegan Deviled Potatoes with Creamy Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 deviled potatoes
- Category: Appetizer
- Method: Boiling
- Cuisine: Vegan American
- Diet: Vegan
Description
Delightful vegan deviled potatoes featuring tender baby potatoes filled with a creamy, flavorful avocado oil mayo-based filling. This plant-based twist on the classic deviled eggs is perfect for parties and gatherings, offering a smooth, tangy filling with mustard, crisp pickles, and fresh chives.
Ingredients
Potatoes
- 1½ lbs baby potatoes
Filling
- ½ cup Chosen Foods Avocado Oil Mayo (vegan mayo)
- 1 tbsp mustard
- 1 pickle, finely diced
- ¼ cup chives, chopped, plus extra for garnish
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp paprika, for garnish
Instructions
- Boil the potatoes: In a stock pot, add the baby potatoes and cover with water. Add 1 teaspoon of salt to the water. Bring to a boil and cook until the potatoes are fork tender, about 18 minutes. Drain the potatoes and let them cool until they are safe to handle.
- Prepare the potato shells: Once cooled, slice each potato lengthwise. Using a small spoon or melon baller, carefully scoop out the insides, leaving a thin layer of potato around the edges to form the shells. Transfer the scooped potato flesh to a large bowl and set the shells aside.
- Make the filling: Add the vegan mayo, mustard, finely diced pickle, chopped chives, salt, and pepper to the bowl with potato flesh. Use a fork to mash everything together until you achieve a smooth, creamy filling. For a smoother texture, pulse the mixture in a food processor for 5 to 10 seconds.
- Fill the potato shells: Transfer the filling to a piping bag fitted with a large tip and pipe the filling into the prepared potato shells. Alternatively, you can spoon the filling directly into the shells.
- Garnish and serve: Sprinkle the filled deviled potatoes with paprika and additional chives as desired. Refrigerate the deviled potatoes and consume within 3 days for best freshness.
Notes
- Choose baby potatoes of similar size for even cooking and uniform presentation.
- Ensure potatoes are fully cooled before scooping to maintain shape.
- Adjust seasoning in the filling to taste, especially salt and mustard.
- Use a piping bag for a decorative look, but spooning works fine for casual serving.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
