Deviled Potatoes Recipe (35 Minutes)

Thanks to my Eastern European background, potatoes practically run through my veins. In my Ukrainian household, we ate them at nearly every meal—fried, boiled, roasted, stuffed into dumplings, you name it.

Now that I cook primarily plant-based meals, I’ve been experimenting with deviled potatoes instead of eggs for an unexpected twist. Baby potatoes are similar in size to eggs and the fluffy flesh of boiled potatoes is similar in texture to egg yolks, making them an ideal stand-in.

When I first tried these, I was shocked at how delicious and craveable they were. The tang of chopped dill pickles and the savory aroma of smoked paprika made them so satisfying to eat. In fact, I’d venture to say they’re even better than classic deviled eggs (I’ve always had a love-hate relationship with egg yolks).

Why You Should Try Deviled Potatoes

• They’re the perfect one-bite hors d’oeuvre. 
• They are simple to make and call for just a handful of ingredients.
• Potatoes are cheaper than eggs. Enough said.
• Everyone can enjoy them, including vegans (if you use vegan mayonnaise) and those allergic to eggs.
• No peeling! Boiled eggs are notoriously frustrating to peel. With potatoes, you can skip peeling altogether.

Tips for Perfect Deviled Potatoes

• Do not overcook the potatoes: Simmer them gently and monitor them carefully at the end to make sure they don’t fall apart or become waterlogged.
• Scoop carefully: While you do want to get most of the potato flesh out, be sure to leave a thin layer of potato attached to the skin so it can hold its shape. A one-teaspoon measuring spoon or a melon baller work best here.
• Add a pinch of turmeric: Though totally optional, this bright yellow spice enhances the color of the filling, giving it that classic deviled egg look.