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Vegan deviled eggs

Delectable Vegan Deviled Eggs

Course Appetizers
Cuisine American


  • about 12 Baby Red or Red Fingerling potatoes halved steamed and centers scooped out
  • 1/2 cup vegan mayonnaise
  • 1 1/2 tablespoons yellow mustard
  • 1/2 teaspoons *Kala Namak *Himalayan black salt - can be found in Indian food stores or can be ordered through Amazon.
  • 1 teaspoon Nutritional Yeast
  • splash of Almond or unsweetened Soy Milk if consistency is too thick
  • Paprika to sprinkle on top
  • parsley to garnish


  • Wash potatoes (thoroughly scrub) and then steam in 1-inch water for about 25 minutes. Drain and then let cool.
  • Cut in half and then scoop out the inside of potatoes with a melon baller. Make sure you leave a small ridge around the inside of potatoes. Place in a bowl to mash.
  • Add the vegan mayonnaise, mustard, Kala Namack, nutritional yeast and Almond Milk (if needed) and mix together. You may want to add a little more vegan mayonnaise to get the consistency creamier. Mash all ingredients with a fork.
  • Scoop the mixture into the inside of the potatoes (you can also use a piping bag and pipe the mixture into the hollowed-out potatoes.)
  • Top with a sprinkle of paprika on each potato and garnish with fresh parsley. Place inside a deviled food egg platter and you have a beautiful presentation!
Keyword vegan, vegan eggs
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