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+ servings

Vegan Deviled Eggs

Sue Lau | Palatable Pastime
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer
Cuisine American
Servings 36


  • 24 ounces Petit Gold Potatoes (gold new potatoes)
  • olive oil as needed
  • salt and black pepper as needed
  • 6 tablespoons Hellman's Vegan Mayo
  • 1/2 teaspoon prepared yellow mustard
  • 1/4 teaspoon Indian black salt
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon white pepper
  • 1/4 teaspoon vinegar
  • paprika as needed


  • Preheat oven to 350F.
  • Cut potatoes in half; drizzle cut sides with olive oil and season with salt and pepper.
  • Turn potatoes over and place cut side down on a nonstick foil lined baking sheet.
  • Bake for thirty minutes or until tender.
  • When adequately cooled, use a melon baller to scoop out a cavity from each potato half, placing what you scoop out into a small mixing bowl.
  • Mash the scooped out potato bits with a fork, and stir together with the vegan mayo, mustard, black salt, turmeric, white pepper, and vinegar.
  • Fill potato cavities with mashed mixture and sprinkle lightly with paprika.
  • Chill until serving.


From the kitchen of palatablepastime.com
Keyword Deviled eggs, Vegan
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