April 12, 2019

Vegan Deviled Potatoes for Easter (or any occasion!)

-These vegan Easter deviled potatoes don’t taste like deviled eggs, but they’re a delicious deviled potato. In the same way that egg salad and potato salad are similar, these delightfully deviled potatoes are a delicious appetizer, and a perfect snack. They’re a beautiful recipe to add to your vegan Easter table!

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This recipe was last updated 4/10/24, and improvements were made to older versions of the recipe.

Vegan Easter with No Eggs

Growing up, Easter was all about eggs. Sure, there were bunnies too, and Easter dresses, and church, but the best part was all about eggs. Easter egg hunts, dying eggs, chocolate eggs, and, of course, eating eggs. The egg is traditionally a symbol of new life (which makes sense) and was a focal point in many pagan ceremonies celebrating Spring. It was brought into Christianity and Easter as a symbol of new life by using it to represent Jesus being resurrected. But how important are eggs really to Easter? I would go with not very important. What’s more important are great, child-friendly activities, time with family, and great food.

Deviled Eggs and Deviled Potatoes

Deviled eggs have been a staple of summer get togethers and Easter events for as long as I can remember- they’re somewhat striking with their half-spheres, with their golden centers, and they’re pretty quick to make. These deviled potatoes are a great substitution, because they take just about the same amount of effort, and look just as pretty. Or even more pretty, if you use tri-colored potatoes like I did! As a child I always wonder why deviled eggs were called deviled- they seemed an angelic snack! But apparently deviled has nothing to do with it’s fiendish behavior, but does have a little to do with the taste, as mustard, garlic, and oniony flavors are the source of the devilishness.

But why not eat eggs?

If you’re still eating eggs and want to know why you should stop, I highly recommend this documentary. It’s called “Fowl Play”, and it shows the every day practices of the egg industry- better yet, you can watch it for free on their site! While some people think that because eggs are not meat, they’re a less violent source of protein. But without going into much detail, after hatching all of the male chicks are killed (and they’re probably getting the good end of the deal).

Still have some potatoes? Try one of these recipes!

Looking for Bite-Sized Bits? Try one 0f these!

Making Vegan Deviled Potatoes

Making deviled potatoes is a breeze, and a quick way to add a little pizzazz to your table. The first step is to boil your potatoes- I cut mine in half first, as it helps to guarantee you a clean cut in half. If you wait until after their cooked, you risk a mushy, crumbly cut and a less neat looking potato. Once they’re steamed, you’re going to use a spoon to scoop out some of the center. I used a grapefruit spoon- I think it’s the best tool for the job but you could also try a regular spoon or a melon-baller. Take a little care at this step, as you want to make sure that you leave a little potato around the edges and bottom so that the potato shell is still nice and sturdy. Then you’ll blend the scooped out potato centers and blend with the rest of the filling ingredients. Finally you’ll assemble it just like you would with a deviled egg (but vegan version, of course).

If you want to take your vegan deviled potatoes a step further, you can also roast them for a crispy edge. After they’ve been boiled and scooped, place the potato shells top down on an oiled baking sheet and roast until the tops are crispy. Fill as before, and enjoy the crispy, crackily edges.

Vegan Deviled Potatoes for Easter (or any occasion!)

Vegan Easter Devilled Potatoes

Ingredients

1 lb. baby potatoes
1/3 cup vegan mayonnaise
2 tbsp. nutritional yeast
2 tsp. yellow mustard
1 clove garlic, minced
1 tsp. finely chopped chives or scallions
1/4 tsp. black salt
1/4 tsp. white pepper
¼ tsp. turmeric, for color (optional)
A few sprigs of finely chopped fresh thyme (alternatively fresh dill or smoked paprika), for garnish

Instructions

Bring a saucepan of water to a simmer and salt lightly (with tablesalt- save the black salt for the filling). Cut your potatoes in half and add to the simmering water. Simmer for about 15 minutes, until they are easily pierced with a fork. Strain the water, trasfer the potatoes to a plate, and allow to cool.
Once they are cool enough to handle, use a grapefruit spoon to scoop out the center of each potato half, leaving a border of potato along the edges and bottom. Make sure not to break these edges, as you want your potato to be structurally sound.
Add the scooped-out potato centers to a large bowl, and use a potato masher or fork to mask until smooth. Add the vegan mayo, nutitional yeast, mustard, garlic, chives, black salt, white pepper, and turmeric. Mash or mix until smooth.
Using a piping bag or spoon, fill the potatoes with the center filling. Top with a sprinkle of freshly chopped thyme (or dill or smoked paprika, as desired). Refrigerate until eating.

Notes

If you wish to make a roasted variation of these potatoes, follow steps one and two as written. After scooping out the potatoes, place the halves cut-side down on a greased baking tray and bake for 30 minutes at 425F. Proceed with the rest as written.

https://veryveganval.com/2019/04/12/vegan-easter-or-any-occasion-deviled-potatoes/

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