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Vegan Deviled Eggs

Potatoes and tofu create a modern update on the old classic.
Prep Time20 mins
Cook Time20 mins
Course: Appetizer
Cuisine: American
Keyword: deviled eggs, Plant Based, potatoes, Vegan, vegan deviled eggs
Servings: 24 egg halves


Egg Filling

  • 1 recipe Vegan Scrambled Eggs link to recipe in description above
  • 2 tbsp plant based mayo
  • 1 tbsp apple cider vinegar
  • 1 tsp dried dill

Egg Whites

  • 24 small white potatoes

Garnish (optional)

  • paprika
  • chives


  • Boil whole potatoes until soft, about 20 minutes. Immediately place into an ice bath to cool.
  • While potatoes boil, prepare one recipe of Vegan Scrambled Eggs. Let cool.
  • To the scrambled add the mayo, apple cider vinegar, and dill. Stir to combine.
  • Slice cooled potatoes in half lengthwise to create a half egg shape. Carefully remove the skin (it should peel right off).
  • Using a small melon baller or spoon (highly recommend the melon baller) scoop out a small circle of potato from each half to create a space for the egg filling.
  • Spoon egg filling into each potato half.
  • Garnish with paprika or chives.