Vegan Deviled Eggs

Deviled eggs have been a party staple for decades, passed around on platters at holiday dinners, backyard barbecues, and family reunions.

There’s something about that creamy, tangy filling crowned with a dusting of paprika that keeps people coming back for seconds. This version keeps all the nostalgia and flavor but rethinks the format with a fully plant-based approach. Instead of eggs, we’re using tender baby potatoes as the base and a silky blend of Darë's Lusty Mustard cheese for the filling. The result is a dish that looks familiar, tastes incredible, and sparks curiosity as soon as it hits the table.

The Devil's in the Yummy Details

Deviled eggs first appeared in cookbooks in the 18th century, with “deviled” referring to the addition of bold spices and mustard to the yolk filling. Over time, they became synonymous with gatherings, offering a bite-sized way to serve rich flavor in a simple, elegant package. While traditional recipes rely on boiled eggs and mayonnaise, the essence of the dish has always been about contrast: a firm base topped with something creamy, tangy, and spiced just right. These vegan appetizers honor that tradition but open the door for everyone to enjoy, whether or not eggs are on the menu.

Potatoes as the Perfect Canvas

Small golden potatoes make a surprisingly fitting substitute for hard-boiled eggs. Once boiled and chilled, they hold their shape beautifully, with a buttery flavor that pairs naturally with savory fillings. Halved and lined up on a platter, they mimic the shape and look of classic deviled eggs while adding their own earthy depth. Potatoes also make these bites a little heartier, which means they’re not only a snack but also a satisfying side dish. They’re proof that with a little creativity, the humblest ingredient can become the star of the spread.

A Filling with Flair

At the heart of every deviled bite is the filling, and this recipe doesn’t hold back. Darë's Lusty Mustard cheese, once softened, blends into a smooth, rich cream with just a splash of almond milk. It carries that signature mustard tang, balanced by cultured cashew creaminess, and pipes beautifully onto each potato half. Instead of the heavy richness of mayo and yolks, this version feels lighter yet full of character, with a sharpness that wakes up your taste buds. It’s the kind of filling you’ll want to be a little devilish and sneak a spoonful of before it even makes it into the piping bag! 

Garnishes that Seal the Deal

The finishing touches are where the magic happens. A light sprinkle of smoked paprika adds warmth and that classic deviled look, while fresh chives and dill bring bright, herbal freshness to each bite. Together, they elevate the humble potato into something festive and eye-catching. These toppings aren’t just decoration! They balance the richness of the filling and bring every flavor into harmony. A platter of these potatoes looks like a centerpiece in itself, and once guests taste them, it won’t take long before they’re gone.

Perfect for Every Occasion

Deviled potatoes fit just about anywhere you’d bring their eggy counterpart. They make a playful appetizer for a dinner party, a reliable addition to holiday tables, and a crowd-pleasing bite for picnics or potlucks. They’re easy to prepare in advance, travel well, and offer a familiar flavor for everybody. Whether you’re cooking for plant-based friends, avoiding eggs, or simply curious about a new spin on a classic, these potatoes guarantee you won’t miss the original.

Why You’ll Love These Vegan Deviled Eggs:

Creamy, tangy, and smoky in every bite

Plant-based and egg-free while still hitting all the nostalgic notes

Naturally gluten-free and allergy-friendly for serving a crowd

Easy to make ahead and garnish just before serving

Playful, eye-catching, and guaranteed to start conversations

 

RECIPE

Serves: 8-12

Prep Time: 30 mins

Cook Time: 20 mins

 

Ingredients:

2 Darë Lusty Mustard Wedges, softened at room temperature for 1-2 hours

2 - 4 TBSP unsweetened almond milk 

2 lb baby golden or red potatoes

Pinch of sea salt

For serving:

½ tsp smoked paprika 

1/4 cup onion chives and/or dill 

Instructions:

Prepare the potatoes while the Lusty Mustard cheese is softening on the counter. 

Add scrubbed potatoes to a large pot covered with filtered water and bring to a boil. Season with a good pinch of sea salt and boil for 15 to 20 minutes or until they’re just fork tender. Make sure not to overcook or they will turn to mush!

Drain the potatoes in a colander and allow them to steam for a few minutes. If peeling the potatoes (this is optional for aesthetics), do this when they’re still slightly warm so the skins come off easier. Refrigerate the cooked potatoes until they’re completely chilled.

Once chilled, cut each boiled potato in half lengthwise with a knife. If there is a thicker side, slice through that so you have a larger surface for decorating.  

Add the softened cheese to a high speed blender or food processor with a splash of almond milk. Blend until it’s smooth and creamy.

Scoop the mixture into a piping bag with your favorite decorating tip. Place the potato halves on a large plate and pipe the filling on top.

Garnish the potatoes with a sprinkle of smoked paprika, fresh chives, and dill. Enjoy immediately!