These Deviled Potatoes are a fun and delicious appetizer, made with just a handful of ingredients. Small potatoes are cooked until tender, then they’re stuffed with a mixture of hummus and seasonings. They remind me of my Avocado Deviled Eggs— only this version is vegan!
How to Make Deviled Potatoes
To get started, you’ll need to cook the potatoes. I like to use potatoes that are roughly the size of an egg. Place them in a small saucepan that has been filled with an inch of water and fitted with a steamer basket.
Bring the water to a boil, lower the heat, and cover the pot to let the potatoes steam until they are fork-tender. This will take 15-20 minutes, depending on how big the potatoes are.
When the potatoes are done cooking, I like to transfer them to an ice water bath to speed the cooling process. You’ll want the potatoes to be cool enough to handle before moving on.
Vegan “Deviled Egg” Filling
To make the filling, slice the potatoes in half and use a small spoon to scoop the centers out. You want to leave enough potato in the shell so that they are sturdy enough to be held later.
In a bowl, combine the scooped out potato centers, hummus, mustard, salt, and a splash of water to help the mixture come together. At this point, you can taste the filling and add any extra seasoning you like. For a more tangy filling, you can add extra mustard, some pickle juice, or a squeeze of lemon.
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Transfer the filling to a reusable piping bag with the largest piping tip you have. (Or use a plastic sandwich bag, and cut off one of the bottom corners to create a piping tip.) Pipe the filling into the reserved potato shells, creating a deviled egg look. Garnish with a sprinkling of paprika and chives to finish them off!
You can serve these right away at room temperature, or you can reheat them for a warm appetizer. I’ve been known to eat the leftovers chilled from the fridge (it’s not that different from eating my vegan potato salad chilled), but most of my taste testers preferred these at room temperature or warm. So, serve them however you like best!
Vegan Deviled Potatoes Tutorial (1-minute video):
Deviled Potatoes (like Vegan Deviled Eggs!)
- 1 pound small potatoes (red or gold potatoes work well)
- 1/4 cup prepared hummus
- 1 teaspoon spicy brown mustard (or Dijon)
- salt, to taste
- water, as needed
- To cook the potatoes, fill a saucepan with an inch of water and arrange a steamer basket over that. Add the whole potatoes into the steamer basket, and bring the water to a boil. Once boiling, lower the heat and cover the pot with a lid, letting the potatoes steam until fork tender, about 15 to 20 minutes. (Time-saving tip: You can cut the potatoes in half before you cook them, to speed the cooking process!)
- Once cooked, transfer the potatoes to a bowl of ice water to help them cool quickly. Once they are cool enough to handle, slice them in half (if you haven't already) and use a spoon to scoop some of the centers out. Make sure you leave enough potato around the edge of the shell so that they are sturdy enough to be hand-held later. (Leave about 1/4-inch of potato all the way around the shell.)
- Add the scooped-out potato to a medium bowl, and add in the hummus, mustard, 1/4 teaspoon of salt, and a tablespoon of water. Use a fork to mash it all together, until a relatively smooth filling is formed. Add another tablespoon or two of water, as needed to maket the filling smooth and fluffy, similar to a deviled egg filling. Taste the mixture and add more salt, mustard, or hummus, to taste. You can also add a splash of lemon juice or pickle juice for a more tangy flavor.
- Transfer the filling to a piping bag fitted with the largest piping tip that you have. (Or use a plastic sandwich bag with one of the bottom corners cut-off for a piping tip.) Squeeze the filling into the reserved potato shells, as if you're filling a deviled egg.
- Garnish with paprika and chopped chives, if desired. Serve right away at room temperature, or you can serve them chilled or warm. To reheat, place them on a pan and warm them in the oven at 350ºF for 10 minutes. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Deviled Potatoes Nutrition (per half): Calories: 23, Fat: 1g, Carbohydrates: 4g, Fiber: 1g, Protein: 1g
- This recipe is easily customized to your taste. If you like chopped pickles or onions in your “deviled eggs” then by all means, add them in here, too! Since you can taste the filling as you go, you get to control exactly how they turn out.
- I use store-bought hummus (I like Engine 2 brand) for this recipe when I’m in a hurry, but you can also try my Zucchini Hummus if you’d prefer to make your own.
If you try this recipe, please leave a comment below letting me know how you like it! And if you make any substitutions, I’d love to hear how those work for you, too. We can all benefit from hearing about your experience!
Reader Feedback: What’s your favorite appetizer to serve at a party? My lentil salad and vegan queso are both big hits!
Questions and Reviews
These deviled potatoes are amazing! I tried them when you first posted them on Instagram around Easter. I’ve made them twice since then! So good. Thanks for sharing.
These look like a fun way to eat potatoes! Could I omit the hummus and add more mustard to make it still turn out okay?
I’ve never tried that, so I’m not sure how the filling texture would be, but let me know if you try it!
Delicious and I don’t really like hummus, but I found one that was pretty good and it works very well in this recipe.
Noone missed the deviled eggs today, because of this. Thank you!