You are here

Member since August 2004

My Husband's Deviled Egg Solution: Potato Angels!

What you need: 

6 new potatoes, peeled and halved
2 tablespoons olive oil
4 tablespoons vegan mayonnaise
1 teaspoon yellow mustard
1 to 2 tablespoons finely chopped onion
dash hot sauce
dash garlic powder
salt and pepper, to taste
dash turmeric , optional, for yellow color
paprika, for dusting

What you do: 

1. Preheat oven to 350 degrees F, and grease a cookie sheet. Coat all sides of each potato with olive oil. Place potatoes face down on prepared cookie sheet and bake for about 45 minutes, or until soft (but not too mushy).
2. While the potatoes are roasting, mix the rest of the ingredients (except paprika) together. When the potatoes are done, allow to cool a bit, and then use a sharp knife to cut into the flat side of each potato and then hollow it out with a spoon. You want to be left with a little cup-shaped potato.
3. Add the scooped-out potato to your mayo/mustard mix and blend well. You can then fill the hollowed out potato shells with the mixture piping it on with a cake decorating bag, or do it like he did and just blop it in there. Dust each potato with paprika.
You can refrigerate them for later, or eat them right away like we did! Bring to a potluck and watch your friends grin with delight!
*New potatoes are the very thin skinned potatoes. I've seen them called Klamath Potatoes as well. Try to get ones that are similar in size and shape for uniformity (egg shaped?!).
Source of recipe: My husband was having a Deviled Egg craving, and decided to try making a replica using potatoes instead of hard boiled eggs. I was very skeptical, but quite impressed with the results! It's quite brilliant, actually.

Preparation Time: 
10 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Recipe Category: 


What a wonderful idea!!! The first time I made these, they weren't really cooked enough or were maybe even overcooked (?) They were dry. The second time, I boiled the potatoes. I wanted them salty and this way I could salt the cooking water.
They are so delicious and I absolutely love the idea of a tasty potatoey-salad bite. Perfect for entertaining! Really genius.


very tasty...♥ ;)b


I'm going to try making these but putting them in hollowed out mushroom tops....maybe slightly steamed ones....


This recipe is fantastic! Tastes just like deviled eggs. Don't have to miss deviled eggs anymore!  :)>>>

Word sister!


This recipe is fantastic! Tastes just like deviled eggs, my mom knows I'm vegan, but still asked "this isn't egg?!". Will definitely make these again. Don't have to miss deviled egg anymore!  :)>>>


I used baby red potatoes.  They worked out really well.  I added dill relish to the filling.  My husband said they were like eating a real deviled egg, but with out the slimy feeling of eating a deviled egg.  Very good, but lots of work for how quickly we ate them...
If you think about it, it really is just bite sized potato salad...maybe next time I will just mix it in a bowl if I am not showing off for someone! 
Great stuff!  Thanks!


Wow, I can tell these are going to become a staple in my house. Mmm, Heavenly.

I also added in sweet pickle relish, because that's what my grandma used to put in her deviled eggs. It's extra good that way if you haven't tried it like that. I also went to three different grocery stores by my home, and couldn't find any new potatoes yet, so I settled for tiny egg-shaped white potatoes. I'm still getting used to my oven, so I hovered over these while they cooked...they only ended up taking 20ish minutes.

Hope your boyfriend comes up with some more tasty veganized yum yums. :)


Deeeelicious!  Left out a couple ingredients, but still came out great.  I used seasoned salt instead of paprika, which is what I usually use in potato salad, and it was great!  I also used red potatoes, which are larger, and they were perfect after about 40 minutes in the oven, so I'd imagine if your oven is as powerful as mine, you could do even less if you're using the smaller potatoes.  Ate mine warm and loved them!


this was AMAZINGGGG<3333 ;)b

you cant go wrong with potatoes, veganaise, and mustard.

definately making this again!

...i didnt get any pictures since they all ended up disappearing as i was setting them back on the plate haha. maybe next time i make it<3


This recipe is AMAZING! I used white rose potatoes, which are bigger... Because if this, I ended up quadrupling the ingredients that make up the "egg" filling to get the consistency right... These are best when the outer "egg" is at room temp and the filling is cold... Leftovers were still good, I just let them sit out until they were room temp... I will definitely be making this again!



Log in or register to post comments