Deviled Potatoes

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deviled potatoes
New potatoes are similar to boiled egg in size and shape. Why not make deviled potatoes instead of deviled eggs? Indeed! This dish tastes fantastic and is simple to pull together. Best of all, it can be made ahead for a party so you can enjoy yourself along with your guests.
  • Author: Richard Makin
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 12 deviled potatoes 1x


  • 6 new potatoes
  • 8 Tbsp vegan mayonnaise, such as Wicked Kitchen Bac-No-Naise
  • 1 tsp dijon mustard
  • 1/8 tsp ground turmeric
  • 1 tsp hot sauce (optional)
  • Pinch of salt and pepper
  • Smoked paprika for dusting


  1. Bring a large pot of water to boil and add a good pinch of sea salt. Boil the potatoes until fork soft, about 15 minutes. Drain the water and plunge the cooked potatoes into a bowl of cold water to stop the cooking.
  2. Slice the potatoes in half lengthwise and remove the skins (they should come off easily now they’re boiled and halved). Use a teaspoon to scoop out a small part of the center of each potato. Place the scooped out parts in a small bowl.
  3. To the small bowl, add the mayo, mustard, turmeric, hot sauce (if using) and a pinch of salt and pepper. Mash all the ingredients together with a fork until smooth. If you’d like an extra smooth filling mixture, push it through a fine mesh sieve, potato ricer, or food mill to break up every last bit of potato.
  4. Transfer the filling mixture to a piping bag fitted with a decorative nozzle and fill each potato half with a swirl of filling.
  5. Dust the tops with the smoked paprika and you’re good to go! You can serve these right away, or chill them in an airtight airtight container for up to 24 hours. Just be sure to choose a deep enough container to protect your decorative filling!

Keywords: deviled potatoes, vegan deviled eggs

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