These Vegan Deviled Potatoes Use a 1950s Trick (Without the Eggs)

Who needs eggs when you’ve got potatoes and a little 1950s ingenuity?

These vegan deviled potatoes are a fun spin on a post-war classic, bringing that familiar creamy-tangy bite without any animal products. They’re rich, creamy, and just retro enough to feel special—but simple enough for a Tuesday snack.

History

Deviled eggs became a household name in the 1950s. Post-WWII America saw a boom in home entertaining, and deviled eggs were a staple at every potluck and cocktail party.

But what did people do when eggs were scarce or too expensive? That’s when home cooks started getting clever. One vintage trick was swapping eggs for starchy bases—like halved potatoes. They’d scoop, whip, and pipe them just like deviled eggs.

Today, we’re taking that same spirit of creativity and making it vegan.

Equipments

• Saucepan (this is the FATHER of all saucepans!)
• Mixing bowl (I love this mixing bowl set)
• Spoon or melon baller
• Fork or potato masher
• Piping bag or plastic zip bag (optional, for a fancy look)
• Baking sheet (optional if you want to roast instead of boil)

Ingredients

• 6–8 baby or small Yukon Gold potatoes
• 1/4 cup vegan mayo
• 1 tsp yellow mustard
• 1 tbsp dill pickle juice (or lemon juice)
• 1/4 tsp garlic powder
• 1/4 tsp turmeric (for that “egg yolk” color)
• Salt and pepper to taste
• Paprika for garnish
• Fresh dill or chives (optional, for topping)

Instructions

1. Boil or Roast the Potatoes

Wash the potatoes and boil them in salted water for about 15 minutes, or until fork-tender.
Let them cool for a few minutes before handling.

2. Slice and Scoop

Cut each potato in half.
Using a melon baller or spoon, gently scoop a small hole in the center of each half to make room for the filling. Save the scooped-out bits.

3. Make the Filling

In a mixing bowl, mash the scooped-out potato centers.
Add vegan mayo, mustard, pickle juice, turmeric, garlic powder, salt, and pepper.
Mash until smooth and creamy.

4. Fill the Potatoes

Spoon or pipe the creamy mixture back into the hollowed-out centers of the potatoes.
If you’re piping, cut the corner off a zip bag and squeeze like a pro.

5. Garnish and Serve

Sprinkle a little paprika on top.
Add chopped dill or chives for extra flair.
Serve at room temperature or slightly chilled.

Special Notes

• Want them smoky? Add a pinch of smoked paprika or a splash of liquid smoke.
• For texture, stir in a spoonful of finely chopped pickles or olives to the filling.
• Don’t overcook the potatoes or they’ll fall apart when scooping.
• Use red potatoes if you want a firmer base that holds up better.

Nutrition (Per Serving – approx.)

• Calories: 180
• Carbs: 22g
• Fat: 9g
• Protein: 2g
• Fiber: 2g
• Sugar: 1g
• Sodium: 220mg