What is a deviled potato?

A deviled potato is a vegan spin on deviled eggs, made by scooping out cooked baby potatoes and filling them with a creamy, zesty mix—usually made from chickpeas, mustard, lemon, and tahini.

Why is it called deviled?

The term “deviled” refers to the bold, often spicy or tangy flavor profile traditionally used in dishes like deviled eggs. It dates back to the 18th century and simply means “spiced up.”

Why are funeral potatoes called funeral potatoes?

Funeral potatoes are a creamy, cheesy potato casserole often served at post-funeral gatherings in parts of the US. They’re comforting, familiar, and easy to make in large quantities—though this recipe is a totally different kind of potato magic.

What makes a dish deviled?

A dish is called deviled when it includes bold seasonings like mustard, paprika, or vinegar—ingredients that give it an extra “kick.” These deviled potatoes use the same idea with a creamy vegan twist.

Deviled Potatoes That Are Creamy, Vegan, and Quick to Make

Name: Deviled Potatoes (Vegan & Creamy)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 24 halves
Cuisine: Vegan
Ingredients: 12 baby potatoes, boiled and halved; 1 cup cooked chickpeas; 2 tsp Dijon mustard; 1 tbsp lemon juice; 1–2 tbsp tahini or vegan mayo; Salt to taste; Smoked paprika and chives for garnish

Description

Creamy, vegan deviled potatoes made with chickpeas and tahini. A healthy, comforting twist on classic deviled eggs—perfect for meal prep, parties, or a post-shift snack.

Ingredients

Scale

12 baby potatoes, boiled and halved

1 cup cooked chickpeas

2 tsp Dijon mustard

1 tbsp lemon juice

1–2 tbsp tahini (or vegan mayo)

Salt to taste

Smoked paprika and chives for garnish

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Instructions

1. Boil baby potatoes until fork-tender (10–12 minutes), then let cool slightly.

2. Halve each potato and use a melon baller or spoon to scoop a small well into the center.

3. Mash chickpeas with mustard, lemon juice, and tahini until mostly smooth.

4. Season with salt and adjust flavors to your liking.

5. Pipe or spoon the chickpea filling into each potato half.

6. Top with smoked paprika and chopped chives.

7. Serve immediately or chill until ready to enjoy.

Notes

Prep ahead: You can boil and scoop potatoes up to 2 days in advance.

Filling can be stored separately in the fridge and piped in later.

Add-ins: Try mixing in curry powder, fresh dill, or beet puree for flavor variations.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Appetizer
Method: Boil
Cuisine: Vegan

Nutrition

Serving Size: 2 halves
Calories: 90
Sugar: 1g
Sodium: 120mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg