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