Devilish Potatoes (Vegan Deviled Eggs)

Makes 20 hors d’oeuvres

_{Photo by VK Rees}

These vegan deviled potatoes have been showing up at Easter tables, Passover seders, potlucks, and brunch spreads for over a decade and the reaction is always the same: everyone loses their mind a little. They look stunning, they taste better than “the real thing”, and they do not require a whole lot of skill. If you can roast a potato and operate a blender, you’re already there.

Tender roasted Yukon gold potatoes get hollowed out and filled with a creamy cashew cream seasoned with kala namak — the black salt that gives the filling that unmistakable eggy flavor — plus turmeric for color and lemon juice for brightness. Sprinkle with paprika and a sprig of fresh dill, pop them into a vintage egg tray, and you have a centerpiece that makes people genuinely excited before they’ve even tasted one.

The comments on this one have been rolling in since 2013 and they don’t quit. One reader made them for Easter and said her most anti-vegan food eater called it the best meal he’d had. Another made them with purple fingerling potatoes and added horseradish. Someone said they work great as part of a niçoise salad spread. Literally everyone loves these. That is not an exaggeration.

They’re great for Easter and Passover alongside everything else on the table, and honestly just as good at any gathering that could use a showstopper appetizer. The original recipe came from VegWeb, where it was called Potato Angels — we always give credit where credit is due. This version uses cashew cream in place of vegan mayo for a cleaner, richer filling.

My first meeting with deviled potatoes was when my friend Lauren made them for an Omaha potluck. I came to expect an inviting trayful at every subsequent gathering. Then Lauren moved away and I was stuck staring at a tray of nothing. Only my own tears.

DEVILISH POTATOES TIPS

On the potatoes. Yukon golds are ideal: they’re creamy, egg-shaped, and their thin skin roasts beautifully. Try to find ones that are all roughly the same size so they cook evenly. Baby potatoes work too and cut the oven time down to about 15 minutes.

Prevent the wobble wobble wobble. If you don’t have a vintage egg tray, slice a tiny sliver off the bottom of each potato before roasting. Just enough to give it a flat base. A little wobble isn’t going to hurt anyone but a lot of wobble will cause deviled chaos.

On the filling. Make sure the potatoes are still warm when you mash them — cold potato mashes up gummy. Once the cashew cream is mixed in, chill the filling for at least 30 minutes before piping. This is what gives it that firm, pipeable consistency.

On piping. A pastry bag with a serrated tip (Wilton 4B is great) gives you that classic deviled egg swirl. No pastry bag? Snip a 1/2 inch corner off a plastic zip bag. No patience for either? A rounded tablespoon works fine. The potatoes are cute no matter what.

Serve at room temperature. Take them out of the fridge about 15 to 20 minutes before serving. Room temp is where the filling really opens up.

Make ahead. Roast the potatoes and make the filling the day before. Keep everything refrigerated separately and pipe the day of. They’re actually better when the filling has had overnight to set up.

VEGAN DEVILED EGGS FAQ

What is kala namak? Kala namak is a black salt (even though it’s actually pink, but never mind that) from South Asia with a sulfurous, eggy flavor that makes it clutch in vegan cooking. It’s the secret weapon here and in any dish where you want an egg-like taste: tofu scrambles, vegan egg salad, vegan omelets. Find it at Indian grocery stores, specialty food shops, or order it online.

Can I skip the kala namak? For sure. Use 3/4 teaspoon regular salt instead. You’ll lose the eggy flavor but the filling is still creamy and delicious. A teaspoon of mustard stirred in is a nice move if you’re going that route.

Can I make these nut free? Yup. Vegan mayo works great in place of the cashew cream — that’s actually how the original VegWeb recipe was made.

Can I use a different potato? Baby potatoes of any kind work great. Red potatoes are pretty but starchier. Fingerlings are fun and dramatic looking. Just avoid russets – too dry, too big, they fall apart when you scoop them.

Can I make these ahead? Y to the ES. Roast the potatoes and make the filling the day before, keep them separate in the fridge, and pipe right before serving.

What do I serve these with? They’re a natural on an Easter or Passover table alongside everything else. They also work beautifully as part of a niçoise salad spread, or just on their own as a party appetizer. Put them in a vintage egg tray and watch people react.

How did I end up here? Searching “vegan deviled eggs” perhaps? Maybe “vegan Easter appetizers,” “plant based deviled eggs,” or “egg free deviled eggs.” Welcome. You found the best ones.

Devilish Potatoes (Vegan Deviled Eggs)

Tender roasted potatoes filled with creamy cashew cream seasoned with kala namak for that classic eggy flavor. The ultimate vegan deviled eggs — perfect for Easter, Passover, potlucks, and any gathering that needs an adorable appetizer.

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Chill time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Appetizer, Hors D’oeuvres

Cuisine American

Servings 20 hors d’oeuvres

Ingredients

  

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• 1 1/2 lbs small thin-skinned potatoes like yukon gold (about 10)
• 1 tablespoon olive oil
• 1/2 cup cashews soaked in water for at least 2 hours
• 3/4 cup vegetable broth or water
• 1/2 teaspoon turmeric
• 1 teaspoon kala namak black salt or 3/4 teaspoon regular salt
• 2 teaspoons fresh lemon juice
• A big pinch black pepper

For garnish:

• Sweet paprika
• Fresh dill

Instructions

 

• Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.
• Slice potatoes across the waist and place on baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Rub potatoes to coat, and place cut-side down on the baking sheet. Bake for 30 minutes, until potatoes are tender.
• In the meantime, drain the cashews and place them in the blender with vegetable broth and turmeric. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 minutes depending on the strength of your blender.
• When potatoes are tender, remove from the oven. When cool enough to handle, but still hot, scoop the centers out with a melon baller or rounded teaspoon, leaving about 1/4 inch lining of potato inside.
• Place the scooped out potato into a mixing bowl and mash until smooth. It’s important that they’re still warm so that they mash well. Add the cashew cream mixture, salt, lemon juice and black pepper, and continue to mash until well incorporated. Chill in the fridge for about 30 minutes so that the mixture stiffens up.
• Once cool, scoop into pastry bag fit with a medium sized serrated tip (I use Wilton 4B) and fill potatoes. Sprinkle with paprika and top with a little sprig of dill. Keep chilled until ready to serve! These taste best at room temp, I think. Enjoy!

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