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Vegan Deviled “Eggs”

4.4

(25)

Vegan deviled eggs on a blue patter atop a terrazo counter.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca

If you don’t look carefully, you might miss that these adorable deviled “eggs” are, in fact, not eggs at all. For the 2022 Met Gala, chef Lauren Von Der Pool created this vegan hors d’oeuvre using boiled and hollowed-out small Yukon Gold potatoes. The rich potato filling includes kala namak, a volcanic rock salt also known as Indian black salt. Its strong sulfuric flavor makes these bites taste surprisingly egg-like.

Looking for a classic version? Check out our recipe for Simple Does It Deviled Eggs.

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What you’ll need

Recipe information

  • Yield

    Makes 30

Ingredients

15

small Yukon Gold potatoes (about 1 lb. total), scrubbed

Kosher salt

¼

cup vegan mayonnaise

2

Tbsp. (or more) plant-based milk or water

1

Tbsp. sweet pickle relish, finely chopped if chunky

1

Tbsp. yellow mustard

1½

tsp. apple cider vinegar

1

tsp. onion powder

½

tsp. kala namak (black salt)

½

tsp. ground turmeric

Smoked paprika and dill sprigs (for serving)

Preparation

  1. Step 1

    Add 15 small Yukon Gold potatoes (about 1 lb. total), scrubbed, to a large saucepan of boiling generously salted water. Return to a boil and cook potatoes until fork-tender, 15–20 minutes. Drain potatoes and transfer to a bowl of ice water; let cool 5 minutes. Drain again.

    Step 2

    Cut each potato in half. Slice off a small piece from rounded end to create a flat side so potato halves can sit cut side up. Scoop out a rounded ½-teaspoonful of flesh from each half to make a well in the center. Transfer potato flesh to a medium bowl as you work. (You should have about 1 cup when you’re done.)

    Step 3

    Add ¼ cup vegan mayonnaise, 2 Tbsp. plant-based milk or water, 1 Tbsp. sweet relish, finely chopped if chunky, 1 Tbsp. yellow mustard, 1½ tsp. apple cider vinegar, 1 tsp. onion powder, ½ tsp. kala namak (black salt), and ½ tsp. ground turmeric to scooped out potato flesh. Using a potato masher or fork, smash everything together, adding more plant-based milk by the teaspoonful if needed to achieve a pipable consistency, until smooth. Taste filling and season with kosher salt if needed.

    Step 4

    Transfer filling to a piping bag fitted with a star tip or a resealable plastic bag with one corner snipped off. Pipe some filling into each potato half. Top potatoes with a dash of smoked paprika and a dill sprig. Transfer deviled “eggs” to a platter to serve.

Explore Bon AppétitDinnerStarterVeganVegetarianHealthyishDairy-FreeGluten-FreeSimmerPotatoVegetableYukon Gold Potato
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Reviews (25)

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  • So yummy! The potatoes make for a creamy texture! This will become a regular in our house!

    • Janet

    • 5/23/2022

  • These are so fun and delicious! Didn't change a thing! May I suggest Bon Appetit remove the tired old comments from ‘ANONYMOUS’ as they have absolutely nothing to do with the recipe and are just here to annoy vegans? Imagine spending energy caring about what people call their food. Wait until they find out that eggplants contain no eggs! Thank you, BA - I can't wait to bring these beauties to summer gatherings for my fellow vegan and egg allergic friends and family!

    • Kelly

    • Buffalo, NY

    • 5/18/2022

  • How on earth do 30 half-teaspoons equal “about a cup”?. Math check, please!

    • Anonymous

    • NC

    • 5/9/2022

  • These look great. I' going to make them. I love twice baked potatoes and these are a new [to me] twist on that idea. I just have to laugh at the anonymous poster for a moment. They are going on about fake foods and chemicals when these are completely natural. Don't eat them if you don't want to or jsut get over yourself and call them deviled potatoes.

    • Ellie

    • NY

    • 5/9/2022

  • Actually, I was serious about not trying to make foods resemble what they are not. I love deviled eggs but I don't want to eat fake deviled eggs. Why not use the ingredients vegans want to eat to create unique foods? I am thinking a lot about burgers and all the chemistry that goes into creating plant based burgers that aren't even natural food, they are lab concoctions. Lettuce eat real food.

    • Anonymous

    • 5/9/2022

  • Anonymous said, “Maybe try to create new meals from fake foods that look like fake foods and taste like something other than real food.” Is this a serious suggestion? I’m asking because it sounds quite rude and out of line.

    • Nana

    • East Coast

    • 5/8/2022

  • Where's the recipe? And to Anonymous, I loved deviled eggs before going vegan. Why wouldn't I want to make something similar but cruelty free? Such a tired argument

    • Carol

    • Webster, MA

    • 5/8/2022