Half baby potatoes filled with creamy, vegan deviled filling, sprinkled with paprika and chives.
Photography by Meghan Rodgers

Vegan Deviled “Eggs”

by Meghan Rodgers


March 17, 2021

There’s no need to miss out on deviled eggs simply because you’re vegan. These two-bite deviled “eggs” are a tasty, satisfying substitute.

Disclaimer: I’m not vegan. But that doesn’t stop me from making plant-based substitutes when possible. And when presented with a vegan recipe that tastes nearly the same as the original — well, that’s a no-brainer!

Being vegan or vegetarian can feel like a bit of a bummer around the holidays. Most traditional meals center around a big slab of meat, and Easter is a holiday quite literally all about eggs.

But don’t be left out. Simply create your own “eggs” from tender, baby potatoes. Most of that classic deviled egg flavor comes from the mustard-based filling and paprika anyway — both of which are used in this Vegan Deviled Egg recipe, so you can barely tell the difference. Sprinkle some finely chopped chives over the top and you’re in for a tasty Easter treat.

Note: I’m not a fan of buying specialty ingredients that will wind up as food waste before being used or eaten, but if you’re trying to cut back on animal products, kala namak or Indian black salt is a worthwhile investment. It contains trace amounts of sulfur compounds that give any recipe an authentic egg flavor that can aid in replacing real eggs in all kinds of recipes. If you live near an international or Indian grocer, you can likely find it there. If not, online is always an option. Otherwise, just use regular salt.

Half baby potatoes filled with creamy, vegan deviled filling, sprinkled with paprika and chives.

Vegan Deviled “Eggs”


12-14 small yellow or white potatoes

7 tbsp vegan mayo

2 tbsp dijon mustard

1/2 tsp apple cider vinegar

1/2 tsp black pepper

1/2 tsp salt (kala namak [Indian black salt] if available)

1 tbsp chives, chopped



  1. Add potatoes to a pot of cold water and bring to a boil for 15-20 minutes or until potatoes are tender. (Cook time will vary depending on potato size.)

  2. Drain potatoes and rinse briefly under cool water.

  3. When potatoes are cool enough to handle, cut each half lengthwise. Then, using a melon baller or small spoon, scoop out a small divot. Put scooped out potato flesh in a medium bowl.

  4. Once potatoes have all been scooped, add vegan mayo, dijon, vinegar, pepper and salt and, using a fork, mash together until smooth.

  5. Use a pastry bag or spoon to fill each potato. For pastry bag fill: Fill bag with potatoes mixture, and then squeeze a small amount into each center. For spoon fill: Use a small spoon and scoop a small amount of mixture and drop into each potato.

  6. Garnish each vegan deviled egg with a sprinkling of paprika and/or a sprinkling of freshly chopped chives.


Meghan Rodgers is a media professional and writer covering travel, food and the environment. Find her writing on the food blog EverybodyCraves and her adventures on Instagram.