Farewell deviled eggs, hello deviled potatoes! Whether you’re looking for an Easter brunch appetizer or just a comforting dish to wow your friends and family, this recipe has your back. It makes a big batch of thirty deviled potatoes that are a perfect finger food to serve at any party. This recipe was inspired by our dear friend and fellow vegan food blogger Stephanie Dreyer and is widely loved by vegans and omnivores alike.
Yield: 30 deviled potatoes
Prep time: 30 minutes | Cook time: 1 hour | Total time: 1 hour and 30 minutes
You’ll need: a food processor, a small melon baller, and a piping bag and tip
15 egg-sized yellow potatoes (such as Yukon Gold)
1 tablespoon olive oil
½ teaspoon salt
¾ cup cooked cannellini beans, drained and rinsed
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon ground turmeric
¼ cup plus 1 tablespoon vegan mayo
¼ teaspoon salt (use black salt if you have it)
¼ teaspoon ground black pepper
¼ cup chopped chives, for garnish
Paprika, for sprinkling
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
2. Halve the potatoes. In a large bowl, toss the potatoes with the olive oil and salt until evenly coated. Spread the potatoes cut side up on the prepared baking sheet. Roast in the oven for 1 hour or until soft.
3. Cool the potatoes for 5 minutes. Using a melon baller, scoop out a small half sphere from each potato half, being careful not to scoop through to the skin. Set aside the potato halves.
4. In a food processor, blend the removed potato, cannellini beans, lemon juice, mustard, turmeric, vegan mayo, ¼ teaspoon of salt (black salt if you have it), and pepper until completely smooth and creamy.
5. Using a piping bag with a tip, pipe the creamy yellow mixture into the hole in each potato half to fill, swirling to create a decorative raised peak.
6. Garnish with the chives and sprinkle with paprika.
Tester Tip: “I love to use Indian black salt (kala namak) in this recipe to bring out that “eggy” flavor. —Amanda M.
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