Description
These Vegan Deviled Mashed Potato “Eggs” are a playful, plant-based twist on the classic appetizer. Fluffy mashed potatoes are shaped into egg halves, baked until set, then filled with a creamy chickpea and potato “yolk” mixture that’s tangy, savory, and the perfect texture reminiscent of real deviled eggs.
Ingredients
Scale
Potato "Egg Whites"
- 6 large yukon gold potatoes, peeled & cubed (~7 cups cubed, ~4 cups mashed)
- 2 tablespoons olive oil/avocado oil
- 2 tablespoons unsweetened plant-based milk (I used oat milk)
- 2 tablespoons arrowroot starch (may substitute with potato starch or corn starch)
- 1/2 teaspoon kala namak (black salt)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
"Yolk" Filling
- 1 can (15 oz) chickpeas (garbanzo beans)
- 3 tablespoons vegan mayonnaise
- 2 teaspoons dijon mustard
- 1-2 teaspoons apple cider vinegar
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kala namak (black salt)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- pinch ground black pepper, to taste
- scooped potato centers (see directions)
Instructions
- Boil the peeled and chopped Yukon Gold potatoes until fork-tender. Drain well and mash with a potato masher or fork until smooth.
- In a large bowl, mix the mashed potatoes with olive oil, plant milk, arrowroot starch, kala namak (black salt), salt, and garlic powder. Stir until smooth and everything is well incorporated. The mixture should be firm enough to hold its shape when pressed.
- Preheat your oven to 375°F. Lightly grease silicone egg molds. Press the mashed potato mixture firmly into each cavity, smoothing the tops.
- Place the molds on a baking sheet and bake for 20–25 minutes, when the potatoes feel set. Let them cool for at least 10–15 minutes before scooping the centers and removing from the mold.
- Gently cut small circles with a knife and scoop out a small portion from the lower center of each potato half to create a deeper well, being careful not to cut all the way through the bottoms. It’s easier to do this when the mashed potatoes are still in the mold to help keep their shape. Reserve the scooped potato centers for the filling.
- Remove the mashed potatoes from the mold and set aside.
- To make the “yolk” filling, combine the chickpeas, scooped potato centers, vegan mayo, mustard, apple cider vinegar, turmeric, kala namak (black salt), garlic powder, salt, and pepper in a food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed—add more mustard, vinegar for extra tang, black salt for extra egginess.
- Spoon or pipe the filling into each potato “egg.” Sprinkle with smoked paprika and top with fresh chives or dill. Serve at room temperature or slightly chilled.
Equipment
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- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Easter