To make these vegan deviled potatoes, you first need to prepare the potatoes. These will be your shell in place of the egg. Look for the small baby gold potatoes, but you could also use the purple and red potatoes of the same size for a colorful dyed Easter egg inspired look! To prepare the potatoes, just slice and bake.
The filling is super easy and delicious. I used a blend of cannelini beans with the cooked potato (scooped out), along with some turmeric to give it a yellowish color. To fill your potatoes, use a pastry bag with star tip for a fancy presentation, or you can be lazy like me and use a cookie dough scoop instead! A note about scooping out your potatoes after they bake…use a small spoon (or melon baller) and be careful not to scoop all the way through to the skin. You just need a small hole for these vegan deviled potatoes.
To serve, garnish with a sprinkle of paprika (that’s how my mom always does it!) and some chopped chives. Aren’t they pretty?!! These vegan deviled potatoes just sing Spring to me when served on chives. I think the kids will have so much fun with these!
Vegan Deviled Potatoes
- 15 baby Dutch potatoes washed
- 1 tablespoon olive oil
- 1/2 can cannelini white beans drained and rinsed
- 2 tablespoons lemon juice
- 3 teaspoons Dijon mustard
- 1 teaspoon turmeric
- 6 tablespoons vegan mayo
- Salt and pepper to taste
- Paprika and chopped chives for garnish
Halve the potatoes and toss with salt and olive oil. Roast at 350 degrees for 30 minutes, cut side up.
Cool 5 minutes and scoop out a small circle out of the potato, being careful not to scoop through to the skin.
Blend the scooped potato and the remaining ingredients in a food processor until smooth. Add a little bit of water 1 tablespoon at a time if the batter is too thick.
Using a pastry bag with a tip, or a cookie scoop, fill the hole in the potato.
Garnish with paprika and chives.