Deviled Potatoes (Vegan)

One of the biggest things my fiancé misses with our change in lifestyle is eggs. Deviled eggs was a thing of the past for us…….

Not anymore!

Deviled Potatoes y’all! Super easy!

I swear they bring back such a nostalgia of Easter and summer barbecues!


  • 12 Baby Potatoes
  • 1/4 cup vegan mayo
  • 1 tbsp yellow mustard
  • 1/2 tsp old Bay
  • Salt and pepper
  • Pam (oil spray)


  1. Preheat oven to 400 degree Fahrenheit.
  2. Cut potatoes length wise.
  3. Place on a cookie sheet and spray both sides with pam and sprinkle with salt and pepper. Cook for 40 minutes, turning halfway.
  4. Once cooled, use a small melon baller to scoop out the middle.
  5. Use the potato innards and add mayo, mustard, old bay and a little salt and pepper. Quickly whip up. If it’s too thick to pipe, add a little non dairy milk, but I did not have this problem.
  6. Pipe filling into Potatoes! Sprinkle more old bay on top.
  7. You could substitute paprika for old bay for a more traditional deviled ‘egg’ flavor, but there’s paprika in yellow mustard so the old bay is nice.


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