If you’re looking for vegan finger food to serve as a starter at special dinners, give these Vegan Deviled Eggs a try. Instead of using regular eggs, you simply substitute them with baby potatoes filled with a mixture of potatoes, tahini and spices. These deviled potatoes will sure blow your mind!
Although we’re not vegans ourselves, we are obsessed with the cuisine. Besides the food just being simply amazing and delicious, we also do enjoy how creative and simplistic it can be. If you are not into a vegan recipe, go check out our No Mayo Deviled Eggs Recipe!
These vegan deviled eggs are just that; simply boil your baby potatoes, make your tahini filling and there you have it, your vegan deviled eggs ready to go.
And if you are wondering how you can make them even more interesting, check out these ways to garnish deviled eggs. They have both vegan and non-vegan garnish ideas which you can even mix and match. It is also super easy to find vegan substitutes for meats and cheeses.
What Makes These Deviled Eggs Vegan?
What makes this recipe vegan is the fact that it doesn't require any animal products. No eggs, no mayonnaise filling, everything is plant-based.
This recipe is completely vegan as none of the ingredients (baby potatoes, tahini, spices, aromatics or garnishes) contains animal products; they're all very natural and all unprocessed, like good food should be!
So, how is this recipe vegan?
These plant based deviled eggs use baby potatoes as a substitute for eggs (both for the whites and for the yolks). Baby potatoes, once boiled, have a very similar texture to hard boiled eggs – some might even say better. They have a very soft and fluffy texture and you can prepare them in the same way you would do with eggs.
Instead of using any mayonnaise in the filling, we opted for tahini. Just as we did in our turmeric tahini sauce. Tahini is a paste made from roasted sesame seeds. It is absolutely delicious and when paired with the right spices, to-die-for!
Tahini has a very similar texture to mayonnaise and when mixed with the scooped out baby potatoes, you have a very delicious creamy filling. The turmeric makes a great substitution for egg yolks in deviled eggs. It will provide the color that the baby potatoes can’t.
Other than those two main substitutions, the rest of the ingredients are all plant based too. The classic cumin and black pepper combination adds the peppery, savory flavors. Turmeric doesn’t have a ton of flavor, but it does add that egg-yolk yellow color and has a few surprising health benefits.
The freshly grated garlic, tahini and lemon juice definitely reminds us of classic hummus dip which of course can also be used as a substitution. We know it because our non-vegan friends do love our Deviled Eggs With Hummus Recipe!
How To Make
Making these deviled potatoes is super easy and doesn’t take all day. You can even make them a few days in advance as the potatoes have a much better shelf life than eggs do. Here’s how to make vegan deviled eggs in less than an hour.
- First, cook the potatoes. You can start by filling a large pot with cold water and adding your baby potatoes into it. Bring the water to a boil over high heat, and once boiling, reduce the heat to a simmer. Allow the baby potatoes to cook for about 15 minutes, or until they become just tender. Once cooked, simply drain the potatoes and allow them to cool slightly.
- Second, prepare the cooked potatoes in the form of deviled eggs. Once cooled, cut the potatoes in half lengthwise. Using either a teaspoon, tablespoon, or melon baller (depending on the size of your baby potato), scoop out a round of the flesh and place it in a medium bowl for the filling.
- Third, make the filling. Mash the scooped potatoes with a fork until you have completely smooth mashed potatoes. Alternatively, you can pass them through a strainer for a silky smooth finish. Add in tahini, cumin, black pepper, turmeric, minced garlic, water, salt, lemon juice, and parsley. Mix these ingredients together until they are well combined and creamy. You can add in extra water and a little olive oil if you like to adjust the creaminess.
- Fourth, make the vegan deviled eggs. Place the seasoned mashed potato and tahini filling into a piping bag that is fitted with a round or star tip. If you don’t have a piping bag, simply cut off the tip of a zip-lock bag. Pipe the delicious filling into the hollowed potato halves and garnish with some freshly crushed pepper. You can also garnish these deviled potatoes with fresh herbs, vegan cheeses, or nuts and seeds.
How To Serve
There are a ton of different options when it comes to serving these vegan deviled potatoes.
First and foremost, they make a great addition to any vegan finger food spread. Serve them with a wide assortment of crackers, dips, fruits, and crudités. They'll even work as your potato finger food item on any regular spread.
They make great lunch snacks that can be eaten on-the-go. Because they are made from potatoes, you can make them the day before to save you some time during your busy mornings.
Deviled potatoes, believe it or not, can even be made for dinner. Simply place some on your favorite vegan bread and in minutes, dinner is served!
Alternative Vegan Substitutes
If you aren’t a fan of some of these ingredients, don’t worry, there are a ton of substitutions so you can still enjoy plant based deviled eggs.
A lot of people don’t like potatoes or don’t consume them for health reasons. Whichever it is, there are some great alternatives that will work. Using baby sweet potatoes is one of the most direct alternatives.
Sweet potatoes have a lot less starch and are also, in our opinion, just as delicious. You can prepare them in exactly the same way you would have the baby potatoes. They also pair great with the tahini and the rest of the spices.
Here is where that creative part of vegan cuisine comes in again; another great alternative to potatoes that are a thousand times healthier, are avocados. Instead of vegan deviled potatoes, we’re making vegan deviled avocados.
Now we know that there are people who don't love avocado, but we also know that there are people who will be obsessed with these. Avocados are very nutritious and full of healthy fats. They also have a creamy texture and easily blend in with many spices.
Our last vegan substitute for baby potatoes is tofu. Tofu is made from coagulated bean soy milk and is therefore safe for vegans to consume. It comes in various sizes so you can easily customize your plant based deviled eggs to any size or shape.
More Vegan Finger Food Ideas
- Turkish Vegan Red Lentil Meatballs
- Vegan Chocolate Truffles Recipe
- Baked Oyster Mushrooms Recipe
- Easy Veggie Skewers In Oven
As always: If you make this recipe–or any recipes on Give Recipe–let us know what you think by leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!Print
Vegan Deviled Eggs
Plant based deviled eggs with potatoes, tahini and spices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 1x
- Category: Snack
- Method: Cooking
- Cuisine: American
- 10 baby potatoes
- ¼ cup tahini
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric
- ¼ teaspoon salt
- 1 clove garlic, mashed
- ¼ cup water
- 2 tablespoon lemon juice
- ¼ cup fresh parsley
- Add baby potatoes to a large pot of cold water. Bring it to a boil. Reduce heat to a simmer and cook for 15 minutes or until the largest potato is just tender. Drain and let them cool enough to handle.
- Cut the cooled potatoes in half lengthwise. Use a teaspoon or a small melon baller to scoop out a round of the flesh for the filling. Put all the scooped potato balls in a bowl. Mash them well with a fork.
- In the same bowl, add in tahini, cumin, black pepper, garlic, water, salt, lemon juice and parsley. Stir well until everything combines and forms a creamy mixture.
- Put the filling into a piping bag fitted with a large round or star tip or use a zip-loc bag, cut off the corner. Pipe the filling into the hollowed potatoes.
- Garnish deviled potatoes with pepper and serve.
Keywords: vegan deviled eggs, deviled potatoes, vegan finger food