Deviled Potatoes

Ingredients

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Step by Step Instructions

Steam about 30 small yellow potatoes for 20 minutes, or until fork tender. Remove from heat and let them cool until they’re easy to handle.

While the potatoes cool, mix together all the remaining ingredients in a large bowl—except the chives.

Once cooled, cut the potatoes in half. Use a teaspoon to gently scoop out the insides. If you find the skins have a bitter taste, you can peel the potatoes before cutting them in half.

Add the scooped-out potato centers to the filling mixture. Mash until very smooth and creamy. Taste and adjust the black salt if you’d like a stronger egg-like flavor.

Spoon or pipe the mashed filling back into each potato half.

Top with chives and serve!

Cooking Tips

Black salt (kala namak) gives these their signature egg-like flavor. It has a natural sulfurous taste—adjust based on how strong you want that “deviled” flavor to be.

You can use tahini or vegan butter for creaminess. Vegan butter has a nicer flavor in my opinion. If you use it make sure it’s good quality like Miyoko’s Vegan Butter.

Potato skins can be slightly bitter. If you’re sensitive to that, peeling them before filling is a good option—but they’re still delicious either way.

Final Thoughts

Keep in mind that the number of servings doubles once the potatoes are halved. In this recipe, 30 mini potatoes make 60 individual bites.

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Deviled Potatoes

A fun, egg-free twist on a party classic! These deviled potatoes are creamy, flavorful, and perfect for gatherings.

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Course Appetizer, Side Dish

Servings 20 people

Ingredients

  

• 30 petite yellow potatoes
• 1 tablespoon lemon juice
• 1 tablespoon tahini or vegan butter if using butter, melt it
• 1 tablespoon non-dairy milk do not use coconut
• 1 teaspoon black salt plus more to taste
• 1/4 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon turmeric
• Chives for garnish

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Instructions

 

Steam Potatoes

• Steam the potatoes for about 20 minutes, or until fork-tender. Remove from heat and let cool until safe to handle.
  30 petite yellow potatoes

Prep the Filling

• While the potatoes cool, add all remaining ingredients—except the chives—to a mixing bowl. This includes the lemon juice, tahini or vegan butter, non-dairy milk, and all the spices.
  1 tablespoon lemon juice, 1 tablespoon tahini or vegan butter, 1 tablespoon non-dairy milk, 1 teaspoon black salt, 1/4 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon turmeric
• Cut the cooled potatoes in half. Use a teaspoon to carefully scoop out the centers, creating little shells. If you prefer, you can peel the potatoes first to avoid bitterness.
• Add the scooped potato insides to the filling mixture and mash until smooth and creamy. Taste and adjust black salt for more egg-like flavor if desired.

Fill and Serve

• Spoon or pipe the filling into each potato shell. Garnish with chopped chives and serve.
  Chives

Notes

Black salt gives an eggy flavor—start with 1 tsp and add more to taste.

Use a high-quality vegan butter like Miyoko’s for a richer flavor.

Peeling the potatoes before halving them helps reduce bitterness, but is optional.