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Plate of deviled 'eggs' garnished with chives and smoked paprika.

Deviled ‘Eggs’ made with Potato | Vegan Finger Food

  • Author: Rachel Steenland
  • Total Time: 25-35 minutes + cooling time
  • Yield: 24 Deviled potato halves 1x


Take these deviled potatoes to your next BBQ, picnic, or pot-luck as a vegan alternative to eggs. These are so delicious it’s hard to have just one!




  • Handful of fresh chives, finely sliced
  • 12 teaspoons smoked paprika (see notes)


  1. Cook potatoes by boiling or steaming them until tender. You’ll know the potatoes are perfectly cooked when you can easily slide a skewer into them.
  2. When cooked, remove potatoes from the heat, drain, rinse and allow to cool.
  3. Cut the cooked potatoes in half and scoop out the middle like a “yolk” using a melon baller.
  4. Place the scooped potato into a small bowl, along with vegan mayonnaise, dijon mustard, turmeric, and a pinch of salt and pepper. Mash the potato mixture with a fork until you reach the desired consistency (we leave ours a little chunky).
  5. Load the potato mixture back into the hollow you made in the baby potatoes, then garnish with a sprinkle of smoked paprika and chopped chives.

These delicious Deviled “Eggs” are best served at room temperature or slightly cooler. Enjoy!


  • If you want to mix up the flavors a bit, you can also make deviled potatoes in the curried style popular in Australia and the UK. Just swap the turmeric and paprika for curry powder.
  • Prep Time: 15-20 minutes
  • Cook Time: 10-15 minutes

Keywords: vegan deviled eggs, deviled potatoes