Devilishly Delicious: Eggless Deviled Potatoes for Your Next Gathering

Growing up in a vibrant home where family gatherings were the norm, one of the star attractions at the buffet table was always the deviled eggs. Embarking on my vegan journey, recreating these classics without compromising on the nostalgic flavors became my new challenge. This quest led me to the delightful discovery of eggless deviled potatoes! Not just a substitute, these little gems evolved into a show-stealing dish at any spread.

Starting with the essence of classic deviled eggs—creamy textures and poppin’ flavors—but swapping eggs for charming baby potatoes, this transformation was more than just a remake; it was a reinvention. Baby potatoes are perfect with their tender, creamy insides akin to cooked egg whites. The journey to perfecting the filling was a wild culinary adventure: experimenting with soaked cashews for silkiness, a sprinkle of nutritional yeast for a cheesy vibe, and just the right mix of spices until each bite was an explosion of flavors.

Now, let’s talk taters! Often underrated as just a sidekick, potatoes are nutritional powerhouses. Packed with fiber, vitamin C, and potassium, they deserve a spotlight in vegan diets for their adaptability and hearty texture. From starring in main courses to being the perfect base for appetizers like these deviled beauties, potatoes absorb and amplify flavors, making them perfect for experimenting with bold and international taste twists.

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Eggless Deviled Baby Potatoes

Prep Time: 10 minutes (plus soaking time)
Cook Time: 15–20 minutes
Serves: 6–8 as an appetizer

Ingredients

• 24 baby potatoes, washed and halved

• 1/2 cup (70g) raw cashews, soaked overnight

• 2 tablespoons nutritional yeast

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar

• 1 teaspoon turmeric (for color)

• Sea salt and black pepper, to taste

• Paprika, for garnish

• Fresh chives, finely chopped, for garnish

Optional Add-Ins for Extra Flair:

• A dash of cayenne or hot sauce (for heat)

• Chopped relish or capers (for tang)

• Fresh herbs like dill or parsley (for brightness)

Instructions:

1. Cook the Potatoes:

   • Boil the halved baby potatoes in salted water until fork-tender, about 15–20 minutes.

   • Drain and let cool completely.

2. Make the Filling:

   • In a blender or food processor, combine the soaked cashews, nutritional yeast, Dijon mustard, apple cider vinegar, and turmeric.

   • Blend until smooth and creamy.

   • Season with salt and pepper to taste.

   • Stir in any optional add-ins for extra flavor.

3. Prepare the Potatoes:

   • Once cooled, gently scoop a small bit from the center of each potato half to create a little bowl.

   • Fill each with a spoonful or piped swirl of the cashew mixture.

4. Garnish & Serve:

   • Sprinkle with paprika and chopped chives.

   • Serve chilled or at room temperature for best texture and flavor.

For your next gathering, lay out these enticing deviled potato halves on an elegant serving platter—maybe atop a lush bed of microgreens to amp up the sophistication. Since they’re best served chilled, you can prepare them ahead of your event, ensuring you’re all set to wow your guests and enjoy the party stress-free. These vegan treats aren’t just delicious; they also spark curiosity and conversation, making them a guaranteed hit among all your guests, vegan or not. So go ahead, serve up some plant-based perfection and watch them disappear!

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.