Deviled Potatoes

Deviled Eggs

Back when I ate eggs, I used to LOVE deviled eggs, and this is an amazing vegan substitute that is surprisingly delightful! The first time I added these to my Easter brunch spread, I got a lot of oohs and aahs; my guests were pleased with the similar creamy and tangy whipped center and gobbled them all up! These have a regular spot now on my spring brunch buffet and I think you and your guests will enjoy them too. These make a great after-school/afternoon snack as well. Kids and adults love them!


  • 2 pounds of little potatoes
  • 1 tablespoon sea salt
  • 1 tablespoon avocado oil
  • ½ cup vegan mayonnaise (favorite brand is Follow Your Heart veganaise
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons pickle relish
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon smoked paprika
  • Fresh dill, chopped


  1. Wash potatoes and then place into a bowl. Toss potatoes with the olive oil and some sea salt and transfer to a cookie sheet (I like to line the cookie tray with a parchment paper to prevent sticking and for an easy clean-up.
  2. Bake the potatoes at 375 degrees until fully cooked. Depending upon the size of your potatoes, cooking time will vary from 30 to 40 minutes.
  3. Remove the potatoes and let cool for a few minutes and then cut them in half, lengthwise.
  4. Scoop the center of each potato being careful not to ruin the skin. Place the scoop of potato into a medium-size bowl.
  5. Put each potato skin back onto the cookie tin and bake the skins to get a little crispy while you prepare the scooped potato mixture.
  6. Add the mayonnaise, vinegar, relish, mustard, smoked paprika, salt, and some chopped dill to the potato mixture. I use an electric hand mixer to get the ingredients smoothed and whipped. Adjust the flavor by adding more salt and dill as needed
  7. Scoop the mixture back into the potato skins and top with a small sprig of dill.


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