Deviled Potatoes

World of Vegan
Delicious vegan style deviled eggs made with potatoes.
Course Appetizer, Side Dish
Servings 16 Servings


  • 8 Fresh from the Start Yellow Potatoes egg shaped
  • 1/2 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 can cannellini white beans drained and rinsed
  • 1 Tbsp lemon juice
  • 1 1/2 tsp Dijon mustard
  • 1/2 tsp turmeric powder
  • 3 Tbsp vegan mayo
  • 1/8 tsp salt
  • 1/8 teaspoon pepper
  • paprika and chopped chives for garnish


  • Preheat oven to 350 degrees
  • Halve the potatoes and toss with olive oil and ¼ teaspoon of salt until fully coated. Lay slice-side-up on a lined baking sheet and roast for 1 hour, or until soft
  • Cool for 5 minutes. Using a small melon baller, scoop out a small half-sphere 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
  • Using a piping bag with a tip, pipe yellow mixture into each potato hole to fill
  • Garnish with paprika and a generous sprinkle of chives
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