If you’re looking to impress guests or just jazz up your snack game, you’ve got to try this Deviled Potatoes with Vegan Mayo and Pickle Recipe. Trust me, it’s the kind of dish that surprises everyone—creamy, tangy, and utterly addictive. I stumbled upon this combo when I wanted a vegan alternative to deviled eggs, and it’s been a favorite ever since. Keep reading, because I’m sharing all my little tricks to make it foolproof and fabulous!
Why You’ll Love This Recipe
- Vegan-Friendly Delight: Finally, a deviled treat that’s creamy and flavorful without any eggs or dairy involved.
- Burst of Tangy Flavor: The finely diced pickle adds an irresistible zing that brightens up every bite.
- Super Easy to Make: With just a handful of ingredients and simple steps, you’ll have this on your table in under an hour.
- Perfect for Parties: These bite-size deviled potatoes always disappear fast — trust me, your guests will be asking for seconds.
Ingredients You’ll Need
Each ingredient here plays its part in creating the perfect balance—creamy, tangy, and lightly seasoned. When I first began making this, I learned that choosing the right vegan mayo really makes a world of difference. You’ll want one that’s rich in flavor but smooth in texture.
- Baby Potatoes: I like using baby potatoes because their size is just right for stuffing and serving as finger food.
- Chosen Foods Avocado Oil Mayo (vegan mayo): This mayo is creamy, slightly tangy, and vegan — a must for that silky filling.
- Mustard: Adds a subtle sharpness; Dijon works beautifully here.
- Pickle (finely diced): The star flavor enhancer—adds crunch and a punch of acidity.
- Chives (chopped): Fresh chives bring a mild oniony freshness that pairs wonderfully with the creaminess.
- Salt: Balances all the flavors perfectly.
- Black Pepper: Adds a little kick, but not overwhelming.
- Paprika: For sprinkling on top, giving that beautiful color and a hint of smoky warmth.
Variations
I love how versatile this Deviled Potatoes with Vegan Mayo and Pickle Recipe is—you can easily tweak it to suit your mood or season. When it’s summer, I sometimes toss in fresh dill instead of chives, and it gives it a lovely herbal vibe.
- Add Heat: Try mixing in a dash of sriracha or smoked chipotle powder if you like a little spicy kick—I’ve done this for game nights, and my friends went crazy for it.
- Nut-Free Option: If you’re allergic, swap out the avocado oil mayo for an olive oil-based vegan mayo to keep it just as creamy.
- Herb Twist: Basil or tarragon can play nicely with the pickle for a unique flavor profile; I sometimes blend herbs depending on what’s fresh in my garden.
How to Make Deviled Potatoes with Vegan Mayo and Pickle Recipe
Step 1: Boil the Potatoes Until Tender
First things first, get your baby potatoes into a stockpot and cover them with cold water, adding about a teaspoon of salt to season the water. This small step helps infuse flavor from the get-go. Bring the water to a boil and cook the potatoes until you can easily pierce them with a fork without resistance—usually about 18 minutes. This timing is just perfect for tender but not mushy potatoes, which makes all the difference when you scoop them out later.
Step 2: Scoop Out the Potato Centers Gently
Once your potatoes are cool enough to handle, slice each one lengthwise. Using a small spoon or even a melon baller (I swear by this tool here), gently scoop out the inside, leaving about a quarter-inch thick potato shell. Don’t go too thin, or the skins will break apart, but not too thick either—you want enough room for the filling. Set the scooped-out potato centers aside in a big bowl, and keep the skins ready on a tray for stuffing.
Step 3: Mix the Filling to Creamy Perfection
To your bowl of potato flesh, add the vegan mayo, mustard, finely diced pickle, chopped chives, salt, and black pepper. Here’s the part where you really get to play chef: mash everything together with a fork until the mixture is smooth and creamy. I like to blitz this in a food processor for about 5 to 10 seconds to get it silky, especially if you want to pipe it in later — it just looks so elegant and professional that way!
Step 4: Fill the Potato Skins and Add the Finishing Touch
If you don’t have a piping bag handy, go ahead and spoon the filling right into each potato skin. But if you want that restaurant-level presentation, pipe the filling in using a large round tip. Once filled, sprinkle the tops with a little paprika and some extra chopped chives for a pop of color and subtle flavor. Your Deviled Potatoes with Vegan Mayo and Pickle Recipe are now ready to wow the crowd!
Pro Tips for Making Deviled Potatoes with Vegan Mayo and Pickle Recipe
- Don’t Overcook Your Potatoes: Overboiling turns them mushy and makes scooping tricky—aim for fork-tender but still firm.
- Pickle Size Matters: Finely dicing the pickle ensures every bite has just the right zing without overpowering the filling.
- Use a Melon Baller: It’s perfect for cleanly scooping the potato insides and leaves a perfect cavity for the filling.
- Chill Before Serving: Letting these rest in the fridge for a couple of hours helps the flavors meld beautifully—don’t skip this!
How to Serve Deviled Potatoes with Vegan Mayo and Pickle Recipe
Garnishes
I usually sprinkle more chopped fresh chives and paprika on top – it adds just the right visual pop and a hint of extra flavor. Sometimes I add a tiny wedge of pickle on top to highlight that tangy note. It looks fancy but is so simple! If you’re feeling adventurous, a sprinkle of smoked paprika amps up that smoky warmth beautifully.
Side Dishes
This recipe pairs wonderfully with crisp green salads, roasted veggies, or even a vibrant vegan coleslaw. When I serve these at parties, I like to put out some crunchy crudités and a few dipping sauces for variety—makes for a colorful and crowd-pleasing spread.
Creative Ways to Present
For special occasions, I’ve piped the filling into halved mini peppers instead of potato skins — it’s a fun twist that guests love. Another idea is to dress them up on a platter lined with fresh herbs and edible flowers. Guests always comment on how pretty they look. It’s a small effort that makes a big impression!
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge, and they usually keep well for up to 3 days. The flavors get even better the next day as they meld. Just keep the paprika garnish off until serving, or it might get a bit dull.
Freezing
I don’t recommend freezing the fully assembled Deviled Potatoes with Vegan Mayo and Pickle Recipe because the vegan mayo can separate. However, you can freeze the potato scoops before filling, then thaw and fill fresh when needed. This saves some prepping time and keeps texture intact.
Reheating
Since these are best served chilled or at room temperature, I usually take them out of the fridge about 20 minutes before serving. If you want them warm, gently reheat the potato skins (without filling) in the oven, then fill and serve immediately. This keeps the filling creamy and fresh.
FAQs
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Can I use regular mayonnaise instead of vegan mayo?
Absolutely! If you’re not vegan, regular mayo works just fine and will give that creamy texture and tanginess too. The recipe will be just as delicious.
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What type of potatoes work best for this recipe?
I recommend baby potatoes or new potatoes because of their small size and thin skins, which hold up well when scooped and stuffed. Larger potatoes can be used but will take longer to cook and may not be as easy to handle.
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Can I prepare Deviled Potatoes with Vegan Mayo and Pickle Recipe ahead of time?
Yes! You can prepare the filling and potato skins separately, then assemble a few hours before serving. Keeping them refrigerated helps the flavors meld beautifully.
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How do I keep the potato skins from breaking?
Be gentle when scooping and leave a thin but sturdy layer of potato around the skin edges. Also, letting the cooked potatoes cool completely before handling helps maintain their shape.
Final Thoughts
I absolutely love how this Deviled Potatoes with Vegan Mayo and Pickle Recipe comes together—simple ingredients that pack a punch of flavor and a texture that keeps everyone coming back for more. I know you’ll enjoy making it as much as eating it. Next time you want a vegan appetizer or snack that’s quick, tasty, and a bit unexpected, grab these ingredients and make magic in your kitchen. Promise your friends and family will thank you!
Print
Deviled Potatoes with Vegan Mayo and Pickle Recipe
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 16 deviled potatoes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Deviled Potatoes offer a creative vegan twist on the classic deviled eggs. Tender baby potatoes are cooked until fork-tender, scooped out, and filled with a creamy, tangy mixture made from vegan avocado oil mayo, mustard, finely diced pickles, and fresh chives. Finished with a sprinkle of paprika, these bite-sized appetizers are perfect for parties or as a flavorful snack.
Ingredients
Potatoes
- 1½ lbs baby potatoes
Filling
- ½ cup Chosen Foods Avocado Oil Mayo (vegan mayo)
- 1 tbsp mustard
- 1 pickle, finely diced
- ¼ cup chives, chopped
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp paprika
Instructions
- Boil Potatoes: In a stock pot, add the baby potatoes and cover them with water. Add a teaspoon of salt to the water. Bring it to a boil and cook until the potatoes are fork-tender, about 18 minutes. Drain the water once cooked.
- Prepare Potato Skins: Once the potatoes have cooled enough to handle, slice each lengthwise. Using a small spoon or melon baller, carefully scoop out the insides, leaving a thin layer of potato around the edge to keep the skins intact. Transfer the scooped-out potato flesh to a large bowl and set the skins aside.
- Make the Filling: To the bowl with the potato flesh, add the vegan avocado oil mayo, mustard, finely diced pickle, chopped chives, salt, and black pepper. Use a fork to mash and mix all the ingredients together until a smooth, creamy filling is achieved.
- Optional Smoothing: If you prefer an extra smooth texture, place the filling into a food processor and blitz for 5 to 10 seconds. This step is helpful if you plan to use a piping bag for a neater presentation.
- Fill the Potato Skins: Transfer the filling either by spooning it back into the potato skins or by using a piping bag fitted with the largest tip to pipe the mixture neatly.
- Garnish and Store: Sprinkle the filled potatoes with paprika and extra chopped chives as a garnish. Store deviled potatoes in the fridge for up to 3 days before serving.
Notes
- This recipe serves as a delicious vegan alternative to traditional deviled eggs with a creamy, flavorful filling.
- Use fresh baby potatoes for best texture and taste.
- Ensure potatoes are fully cooled before scooping to avoid breaking the skins.
- The filling can be made smoother in a food processor if desired for piping.
- Perfect for parties or as a snack, these can be prepared in advance and kept refrigerated.
Nutrition
- Serving Size: 1 deviled potato
- Calories: 79.4 kcal
- Sugar: 0.4 g
- Sodium: 231.1 mg
- Fat: 4.6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.07 g
- Trans Fat: 0 g
- Carbohydrates: 8.2 g
- Fiber: 1.1 g
- Protein: 1 g
- Cholesterol: 0 mg
