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
Scale
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
