Deviled eggs are one of my favorite appetizers. I still eat eggs from time to time, but recipes like these vegan deviled eggs make it really easy to skip them without feeling like I’m missing out. You still get the same creamy, tangy, slightly savory bite—just made with simple plant-based ingredients like Yukon gold potatoes, vegan mayo, and a little black salt (kala namak) for the familiar eggy flavor.
This plant-based appetizers really surprises people. Set these out at a gathering and watch how fast they disappear.
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What Makes This Vegan Deviled Eggs Recipe Special
What I love about this vegan deviled eggs recipe is how simple it is. No complicated techniques, no hard-to-find ingredients—just smart swaps that work.
Instead of traditional egg whites, we use tender baby potatoes or Yukon gold potatoes. They hold their shape beautifully and give you a perfect bite-sized base. The filling is a creamy blend of tofu, vegan mayonnaise, Dijon mustard, and nutritional yeast, with a touch of kala namak to bring the classic deviled egg flavor.
Shopping List
- baby Yukon gold potatoes or baby red potatoes
- silken tofu
- vegan mayonnaise
- Dijon mustard
- apple cider vinegar or white wine vinegar
- pickle juice
- nutritional yeast
black salt (kala namak)- garlic powder
- onion powder
- turmeric powder
- black pepper
- smoked paprika (plus more for garnish)
- vegan bacon bits or chopped green onion for topping (optional)
Instructions
Cook the potatoes
Place the baby potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 12 to 15 minutes. Drain and transfer to ice water to cool.
Prepare the potato “egg whites”
Slice each potato in half lengthwise. Use a small spoon or melon baller to gently scoop out a small center, creating a space for the filling.
Make the filling
Add the scooped potato centers, silken tofu, vegan mayo, Dijon mustard, apple cider vinegar, pickle juice, nutritional yeast,
Blend until smooth
Blend until creamy and smooth. If needed, add a little non-dairy milk to loosen the mixture slightly.
Fill the potatoes
Spoon or pipe the filling into each potato half using a piping bag for a more classic deviled egg look.
Garnish and chill
Sprinkle with smoked paprika and optional toppings like vegan bacon bits or green onion. Chill for at least 20 to 30 minutes before serving.
Why This Vegan Deviled Eggs Recipe Works
This recipe works because it focuses on texture and flavor, not just substitution. The baby potatoes mimic the structure of egg whites, while the creamy tofu-based filling delivers the smooth, rich consistency you expect.
The combination of Dijon mustard, vinegar, and vegan mayo creates the signature tang, while nutritional yeast adds depth. And just like in vegan egg salad,
It’s also a great example of how plant-based food can feel familiar and satisfying without being complicated or restrictive. That’s something we’ve always believed at Vegetarian Zen—small, approachable swaps can make a big difference.
Variations to Try
Go chickpea-style Blend in garbanzo beans with the tofu for a slightly heartier filling and added
Make it oil-free Swap vegan mayo for a blend of silken tofu and a little vegan yogurt for a lighter option.
Add heat It’s true. I add heat to just about EVERYTHING! Mix in a few drops of hot sauce for a spicy kick.
Add miso A small amount of miso paste adds a subtle umami flavor.
Use agar for structure For a more traditional “egg white” look, experiment with agar agar to create molded egg whites, though the potato version is much easier for everyday cooking.
Tips to Keep It Fresh
Store these vegan deviled eggs in an airtight container in the fridge for up to 3 days. They’re best enjoyed chilled, and the flavor actually improves after a little time in the fridge.
If you’re making them ahead for a party, keep the filling separate and pipe it just before serving for the freshest presentation.
Vegan Deviled Eggs
Equipment
- Pot
- Knife
- Cutting Board
- Food processor
- Spoon or melon baller
- piping bag (optional)
Ingredients
- 12 baby Yukon gold potatoes
- 1/2 cup silken tofu
- 1/4 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon pickle juice
- 1 tablespoon nutritional yeast
- 1/2 teaspoon black salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Boil the potatoes in salted water for 12 to 15 minutes until fork-tender.
- Transfer potatoes to ice water and let cool.
- Slice potatoes in half and scoop out a small center.
- Add scooped potato centers, tofu, vegan mayo, mustard, vinegar, pickle juice, nutritional yeast, black salt, garlic powder, onion powder, turmeric, black pepper, and smoked paprika to a food processor.
- Blend until smooth and creamy.
- Spoon or pipe the filling into each potato half.
- Sprinkle with paprika and chill for 20 to 30 minutes before serving.
This vegan deviled egg recipe proves that plant-based eating can still feel familiar. They’re easy to make, packed with flavor, and perfect for everything from casual lunches to party platters.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
What are vegan deviled eggs made of?
Vegan deviled eggs are typically made using potatoes for the “egg whites” and a creamy filling made from tofu, vegan mayo, mustard, and seasonings like
What is the best substitute for egg whites in vegan deviled eggs?
Baby potatoes or Yukon gold potatoes are one of the easiest and most popular substitutes because they hold their shape and have a soft texture.
What does kala namak do in vegan deviled eggs?
Kala namak, also called
Can I make vegan deviled eggs ahead of time?
Yes, you can make them ahead and store them in the fridge. For best results, fill them shortly before serving.
Are vegan deviled eggs healthy?
They can be a lighter option depending on ingredients used, especially when made with tofu and plant-based ingredients that provide protein without cholesterol.
