Instead of classic deviled eggs, these deviled red potatoes make a great vegan alternative to a classic holiday appetizer. With vegan mayonnaise and mustard, these potatoes have the flavor of a classic deviled egg, without the actual egg. You can make these deviled potatoes for Thanksgiving, Christmas, Easter, or any other occasion that you would want a vegan alternative. You can easily make these deviled potatoes ahead of time the day before you need them, and keep them in the fridge until serving.
The potatoes are first cut in half and roasted in the oven until fork tender. Let the potatoes cool down slightly before scooping the middles out. Mash the potato filling with vegan mayo, mustard, salt, pepper, and chili powder. Fill back into the potato shells. Either serve right away, or keep in the fridge until serving.
Deviled Red Potatoes
Ingredients
- 1 pound red potatoes, halved
- olive oil
- 6 tablespoons mayonnaise
- 1 teaspoon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon chili powder
Instructions
- Preheat oven to 400 F. Cut potatoes in half, rub with olive oil. Place onto a large baking sheet. Bake for 30-35 minutes. Let cool slightly.
- Scoop the middles out of each potato and set onto a plate. Place the potato filling into a medium bowl. Mix with mayonnaise, mustard, salt, and pepper. Spoon filling back into each potato shell. Refrigerate until serving.
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