Description
A creamy, tangy, and crowd-pleasing twist on the classic deviled egg—Deviled Potatoes are the perfect finger food for any occasion.
Ingredients
Scale
- 12 to 15 small Yukon gold or red potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup vegan mayo
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon chopped chives or parsley
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Toss halved potatoes with olive oil, salt, and pepper until well coated.
- Arrange potatoes cut side down on the baking sheet and roast for 25–30 minutes until tender.
- Let potatoes cool slightly, then scoop out the centers gently, leaving sturdy shells.
- Mash the scooped potato flesh with vegan mayo, Dijon mustard, vinegar, garlic powder, and smoked paprika until smooth.
- Pipe or spoon the mixture into the potato shells.
- Garnish with paprika and chopped chives or parsley. Serve warm or chilled.
Notes
- Use a piping bag for a neat finish.
- Chill the potatoes for firmer texture before serving.
- Roast the potatoes with cut side down for a golden crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2-3 halves
- Calories: 150
- Sugar: 1g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg