Vegan-Friendly Deviled Potatoes

Maria Marlowe


Your guests will love these bite-size deviled potatoes, made with a creamy, yet tangy tofu-based ”yolk” center. Use baby purple potatoes if you can find them for an added wow-factor, or simply use baby golden potatoes or fingerlings.

Homemade Vegan Deviled Potatoes on Baking Sheet Garnished with Paprika and Dill |

Homemade Vegan Deviled Potatoes on Baking Sheet Garnished with Paprika and Dill |
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Vegan-Friendly Deviled Potatoes

Servings 10
Calories 56 kcal


“Yolk” filling

Garnish (optional)

  • Paprika or smoked paprika
  • ¼ cup chopped scallions or dill for garnish



  1. Bring a pot of heavily salted water to boil. Add potatoes and cook for 12-15 minutes, until cooked through. Tip: Test by slicing one in half – it should slice easily and cleanly.
  2. Use colander to drain potatoes. Let cool for a few minutes before refrigerating until chilled, about an hour or so. In the meantime, prepare the “yolk” filling.

“Yolk” filling

  1. Combine all ingredients in blender until smooth and creamy. Use tamper to scrape down the sides. Transfer mixture to bowl and chill until ready to assemble.
  2. When potatoes are chilled through, remove from fridge, slice each in half, and lay them out on a serving platter, cut side up. Use piping bag (or a zip-top bag with a corner cut off) to pipe the “yolk” filling in a circle on one end of the potato, to resemble an egg.
  3. Garnish with a pinch of paprika and fresh herbs.

Recipe Notes

Order the ingredients you need to make this recipe at!

Nutrition Facts
Vegan-Friendly Deviled Potatoes
Amount Per Serving (1 g)
Calories 56 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 223mg9%
Potassium 56mg2%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 26IU1%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.