Description
These Deviled Potatoes are a creative twist on the classic deviled egg — creamy, flavorful, and completely plant-based. Tender baby potatoes are halved, scooped, and filled with a rich, seasoned yolk-style filling that’s perfect for parties, holidays, or a savory snack.
Ingredients
12 small baby potatoes
1/4 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon paprika (plus more for garnish)
Salt and black pepper to taste
Fresh chives or parsley for garnish
Instructions
1. Boil the potatoes until tender, about 15 minutes. Drain and let cool.
2. Slice each potato in half and scoop out a small amount of the center with a small spoon.
3. In a bowl, mash the scooped potato with mayonnaise, mustards, garlic powder, paprika, salt, and pepper until smooth and creamy.
4. Spoon or pipe the mixture back into the potato halves.
5. Sprinkle with paprika and garnish with fresh herbs before serving.
Notes
You can use vegan mayonnaise for a dairy-free version.
These deviled potatoes taste best when served slightly warm or at room temperature.
Perfect make-ahead appetizer for parties or holiday gatherings.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 95
- Sugar: 1g
- Sodium: 125mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg