Description
These Deviled Potatoes are a fun, bite-sized twist on classic deviled eggs — creamy, tangy, and totally addictive! Perfect for parties, picnics, or anytime you need a show-stealing side dish that’s both vegan and crowd-pleasing.
Ingredients
12 small baby potatoes
1 tbsp olive oil
Salt and black pepper to taste
1/2 cup hummus or mashed yolk-like filling
1 tsp Dijon mustard
1/2 tsp turmeric (for color)
1/2 tsp smoked paprika
1 tsp apple cider vinegar
1 tbsp vegan or regular mayonnaise
1 tbsp chopped chives or dill (for garnish)
Smoked paprika or chili flakes for dusting
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss baby potatoes with olive oil, salt, and pepper, and roast for 25–30 minutes until tender.
3. Let cool slightly, then cut each potato in half.
4. Scoop out a small portion of the center with a spoon to make room for the filling.
5. In a small bowl, mix hummus, Dijon mustard, turmeric, paprika, vinegar, and mayo until smooth and creamy.
6. Spoon or pipe the filling into the potato centers.
7. Dust with smoked paprika and garnish with chives or dill.
8. Serve warm or chilled as an appetizer or snack.
Notes
For a smoky flavor, use roasted garlic or chipotle hummus.
Replace hummus with mashed yolks for a non-vegan version.
Perfect for holidays — make ahead and refrigerate up to 24 hours before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 4 halves
- Calories: 140
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: deviled potatoes, vegan deviled eggs, potato appetizer, party snack, finger food, roasted potatoes