Irresistible Deviled Potatoes
A plant-based twist on deviled eggs, these creamy, tangy deviled potatoes are perfect for parties, potlucks, and holiday spreads.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Melon baller or small spoon
- Piping bag or zip-top bag
Ingredients
For the Potatoes
- 12 small Yukon Gold potatoes 1½-2 inches in diameter
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Filling
- 1/4 cup mayonnaise traditional or vegan
- 2 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 2 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/4 tsp turmeric for color
- to taste salt and black pepper
For Garnish
- as needed paprika sweet or smoked
- 2 tbsp chopped chives or green onions
- 2 tbsp chopped dill optional
- as needed pickle relish optional
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash potatoes thoroughly, then pat dry. Cut them in half lengthwise.
- Toss potato halves with olive oil, salt, and black pepper. Arrange cut-side down on the baking sheet.
- Roast for 20-25 minutes until tender but not falling apart. Let cool for 10 minutes.
- Using a melon baller or small spoon, scoop out the center of each potato half, leaving a ¼-inch border. Place the scooped potato flesh in a mixing bowl.
- Add mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, garlic powder, and turmeric to the potato flesh. Mash until smooth. Season to taste with salt and black pepper.
- Transfer the filling to a piping bag fitted with a star tip (or use a zip-top bag with a snipped corner). Pipe the filling back into the potato shells in decorative swirls.
- Sprinkle with paprika, chives, and dill (if using). Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For extra crunch, garnish with crushed crispy onions or toasted panko breadcrumbs before serving.