Vegan Deviled Eggs

Vegan deviled eggs made with potatoes on a wooden board.

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Plant based deviled eggs with potatoes, tahini and spices.


  • 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