How to Make Deviled Potatoes
To get started, you’ll need to cook the potatoes. I like to use potatoes that are roughly the size of an egg. Place them in a small saucepan that has been filled with an inch of water and fitted with a steamer basket. Bring the water to a boil, lower the heat, and cover the pot to let the potatoes steam until they are fork-tender. This will take 15-20 minutes, depending on how big the potatoes are. When the potatoes are done cooking, I like to transfer them to an ice water bath to speed the cooling process. You’ll want the potatoes to be cool enough to handle before moving on.
Vegan “Deviled Egg” Filling
To make the filling, slice the potatoes in half and use a small spoon to scoop the centers out. You want to leave enough potato in the shell so that they are sturdy enough to be held later. In a bowl, combine the scooped out potato centers, hummus, mustard, salt, and a splash of water to help the mixture come together. At this point, you can taste the filling and add any extra seasoning you like. For a more tangy filling, you can add extra mustard, some pickle juice, or a squeeze of lemon.
Transfer the filling to a reusable piping bag with the largest piping tip you have. (Or use a plastic sandwich bag, and cut off one of the bottom corners to create a piping tip.) Pipe the filling into the reserved potato shells, creating a deviled egg look. Garnish with a sprinkling of paprika and chives to finish them off! You can serve these right away at room temperature, or you can reheat them for a warm appetizer. I’ve been known to eat the leftovers chilled from the fridge (it’s not that different from eating my vegan potato salad chilled), but most of my taste testers preferred these at room temperature or warm. So, serve them however you like best!
Vegan Deviled Potatoes Tutorial (1-minute video):
Recipe Notes:
This recipe is easily customized to your taste. If you like chopped pickles or onions in your “deviled eggs” then by all means, add them in here, too! Since you can taste the filling as you go, you get to control exactly how they turn out. I use store-bought hummus (I like Engine 2 brand) for this recipe when I’m in a hurry, but you can also try my Zucchini Hummus if you’d prefer to make your own.
If you try this recipe, please leave a comment below letting me know how you like it! And if you make any substitutions, I’d love to hear how those work for you, too. We can all benefit from hearing about your experience! – Reader Feedback: What’s your favorite appetizer to serve at a party? My lentil salad and vegan queso are both big hits!
