• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Damn Tasty Vegan
  • Vegan Spring Recipes
  • Recipe index
  • Lifestyle
  • About
  • Contact
menu icon
go to homepage
  • Vegan Spring Recipes
  • Recipe index
  • Lifestyle
  • About
  • Contact
  • Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Vegan Spring Recipes
    • Recipe index
    • Lifestyle
    • About
    • Contact
  • Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » All recipes

    Easy Vegan Deviled Eggs (Potatoes and Tofu)

    Published: Jun 17, 2019 · Modified: May 15, 2023 by Maria · This post may contain affiliate links · 9 Comments

    Jump to Recipe Jump to Video Print Recipe

    Easy vegan deviled eggs made with potatoes and tofu. Perfect vegan appetizer to bring to a party and share with your friends. Gluten free, dairy free and high in protein. You will be amazed how much these taste like eggs!

    Side view of vegan deviled eggs on a white serving platter.
    Jump to:
    • ❤️ Why you'll love this recipe
    • 🧂 Ingredients & substitutions
    • 🔪 Directions
    • 👩‍🍳 Expert tips
    • 🥦 Serving suggestions
    • ❄️ How to store
    • ❓ Recipe FAQs
    • 🥚 More vegan egg recipes
    • 📖 Recipe

    Potatoes and tofu tasting like deviled eggs? I can’t be serious, right? Well, I’m absolutely serious, folks!

    Before going vegan and learning about the cruelty of the chicken eggs industry, (yes, this includes free-range and backyard hens) I really enjoyed deviled eggs.

    There was just something about the creamy, sulfur tasting filling and the chewiness of the egg whites. It was the perfect appetizer at a party.

    While I don’t miss eating eggs, I was really excited to mess around with this recipe and find a way to re-create a vegan version of these tasty party appetizers.

    If you'd like more delicious appetizer and side dish recipes make sure to check out this Grilled Vegetable Pasta Salad, Easy Vegan Potato Salad or this High Protein Quinoa Black Bean Salad next.

    ❤️ Why you'll love this recipe

    • This vegan egg recipe really taste like hard-boiled eggs, thanks to the black salt! It has a strong sulfur flavor and goes really well with the creamy potatoes and tofu.
    • This is a classic appetizer party food to bring to a holiday party or for an Easter brunch and it will definitely impress your friends and family.
    • Made with minimal and simple ingredients that use a lot of pantry essentials and it's high in protein thanks to the tofu!

    🧂 Ingredients & substitutions

    We're going to be using a lot of traditional deviled egg ingredients like vegan mayonnaise and mustard. But we will be doing a few tweaks to make it vegan.

    • Small yellow potatoes - This is the base of our vegan eggs recipe. It's very important to not use any potatoes that are big. We want them to be about the same size as an egg. When small potatoes are boiled, then cooled, the texture is very similar to an egg white. Small Yukon gold potatoes or yellow baby potatoes work well for this.
    • Firm tofu - Tofu is added for texture and protein. Firm or extra firm tofu has the same texture as egg whites. You can also use chickpeas. Tofu is really nice because it holds up really well and absorbs all the flavors that you mix with it.
    • Vegan mayonnaise - I really love Veganaise, you really can't beat its flavor.
    • Mustard - yellow mustard works fine. Use dijon mustard if you want to be fancy.
    • Black salt - Also called kala namak. This has a sulfur taste that will give these an egg flavor. This is a must have in this recipe. You can buy black salt online or at an Indian grocery store.
    • Garlic powder, onion powder and paprika for garnish. You can also add dill or sweet relish to the tofu potato mixture filling. 
    Top view of white serving tray filled with vegan deviled eggs.

    🔪 Directions

    Make sure to scroll to the recipe card for full step-by-step instructions.

    Small yellow potatoes boiling in a pot on the stove.

    Step one - First step to this easy recipe is to boil the potatoes whole, in a large pot of water then let them cool completely. Using hot potatoes will be difficult to work with and they will fall apart easier. It's best to let them completely cool overnight in a fridge.

    Boiled potato with shallow holes being dug out of the center with a spoon.

    Step two - After the whole potatoes have cooled, cut them in half. Sprinkle the potato halves with a pinch of black salt. Take a small spoon or small melon baller and cut out a small portion of the potato flesh. Roughly chop up the section you took out of the potato and put it in a medium bowl.

    Tofu slices being crumbled on a wooden chopping board.

    Step three - Pat the tofu dry with a paper towel then press it for 15 minutes to get excess water out. You can use a heavy pan or to make it easier, use a tofu press. Use code DAMNTASTY for 10% off. Crumble it up

    Boiled potato and crumbled tofu in a mixing bowl with a potato masher.

    Step four - Add the tofu to the mixing bowl with the insides of the potato that you dug out.

    Vegan deviled egg filling in a mixing bowl with a potato masher.

    Step five - Add the vegan mayonnaise, mustard, garlic powder, onion powder and Indian black salt. Mix well.

    Small boiled potatoes being filled with vegan deviled egg filling.

    Step six - Take the filling and add it into the pockets you dug out of the potatoes. Add the cute appetizers to a serving platter and add a sprinkle of paprika and enjoy!

    👩‍🍳 Expert tips

    While I chose to keep my egg filling a bit more chunky, you can make it smooth like a deviled egg by blending the filling ingredients in a food processor, or mashing them with a potato masher. Then you can put the creamy filling in a piping bag or pastry bag and fill up the potatoes that way for a more traditional look. 

    Let the potatoes completely cool before working with them. It's best to put them in the fridge overnight.

    Use small yellow potatoes that are about the same size as eggs.

    Check out my post, 11 best egg substitutes for baking, if you need more tips on how to replace eggs.

    🥦 Serving suggestions

    Top this with some fresh dill, Vegan Bacon Bits, black pepper or chives. These go great as an appetizer with any holiday meal, or potluck. Serve with other delicious sides like a Green bean casserole, Roasted Brussels Sprouts, or Asparagus.

    ❄️ How to store

    This is a great recipe to make a day or two ahead of a party. You can store these in an airtight container in the fridge for up to five days.

    Just sprinkle them with a little black salt right before serving.

    There you have it! Enjoy this delicious, easy, high protein vegan deviled egg. Share it with all of your friends at your next party.

    ❓ Recipe FAQs

    Do these really taste like traditional deviled eggs?

    Yes! Because of the black salt, these have that eggy, sulfur taste. The boiled potatoes with the firm tofu filling have the same texture as a deviled egg as well.
    Your non-vegan friends and family will love this vegan recipe. It's a great recipe to introduce people to vegan food.

    Can I freeze these?

    I haven't ever tried freezing them. I imagine freezing would change the texture a bit and make the potatoes mushy. Let me know if you've tried this in the comments below.

    What if I don't have black salt?

    I highly recommend you have black salt for this recipe. That is the ingredient that gives these and eggy flavor. Black salt is really easy and affordable to order online. It's also great to have on hand any time you want to add an eggy flavor to vegan recipes, like a tofu scramble. If you don't have black salt, this recipe will still be delicious, but it won't have that eggy flavor.

    🥚 More vegan egg recipes

    • Two pieces of vegan breakfast casserole on two plates
      Savory Vegan Breakfast Casserole (High Protein)
    • Vegan mini quiche cups laying on a counter.
      Vegan Egg Muffins (Mini Quiche)
    • Vegan Breakfast Sandwich with Tofu Fried Egg
    • Vegan french toast on a plate with dairy free whipped cream and blueberries.
      Easy eggless french toast (vegan)

    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Serving tray filled with vegan deviled eggs

    Easy Vegan Deviled Eggs (potatoes and tofu)

    Easy and delicious vegan deviled eggs. Perfect side dish or appetizer for the holidays or to bring to a party. Tastes just like eggs
    5 from 7 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 20
    Calories: 133kcal
    Author: Maria
    Prevent your screen from going dark

    Ingredients

    US Customary or Metric
    • 10 small yellow potatoes
    • 1 package of firm tofu (press water out and cut into small cubes)
    • ¾ cup vegan mayo
    • 4 tablespoon mustard
    • 1 teaspoon black salt (or to taste - add more or less as needed)
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • pinch Paprika to garnish

    Instructions

    • First, prepare the potatoes by boiling them whole until fork tender - about 15 minutes. Make sure not to over cook them. Then let the potatoes cool completely. It's best to do this the night before and put them in the fridge over night.
      10 small yellow potatoes
    • The next day or once they've cooled, cut potatoes in half lengthwise and sprinkle lightly with a few pinches of black salt. With a small spoon, scoop out a small hole in the middle of the potato making sure NOT to scoop all the way down to the bottom so that it doesn't break apart.
    • Chop up the potato filling that you just scooped out and add it to a large mixing bowl. We're going to make the deviled egg filling now.
    • Press the water out of the tofu for 15 minutes. Then cut the tofu into small cubes and add to the mixing bowl
      1 package of firm tofu
    • Mix in vegan mayo, mustard, onion powder, garlic powder and black salt to the mixing bowl with the tofu and potato cubes. Mix everything well.
      ¾ cup vegan mayo, 4 tablespoon mustard, 1 teaspoon black salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, pinch Paprika to garnish
    • If you want a smoother consistency, mash all of the above with a potato masher or fork. Scoop the tofu/egg mixture into potatoes. Garnish with a little more black salt and paprika

    Video

    Notes

    While I prefer a more chunky egg texture, you can choose to have the filling a bit more smooth by blending the tofu, mayo, mustard, onion powder, garlic powder and black salt in a food processor or blender.
    Black salt is NOT optional, this is what gives the deviled eggs and eggy flavor.  It's easy to order online if you don't live near an Indian grocery store.
    Make sure the potatoes are completely cool before working with them. It's best to cook them the night before and keep them in the fridge until you plan on making the deviled eggs. 

    Nutrition

    Calories: 133kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 332mg | Potassium: 395mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 17mg | Calcium: 19mg | Iron: 1mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    More Vegan Recipes

    • Easy Overnight Oats with Coconut Milk
    • Tofu bolognese sauce with pasta on a white plate.
      Easy Vegan Tofu Bolognese Pasta Sauce
    • Baked Tofu ground beef crumbles in a white ceramic dish.
      Easy Tofu Ground Beef Crumbles
    • Air fryer tempeh cubes on top of a salad with a tahini dressing.
      Crispy Marinated Air Fryer Tempeh

    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

    Reader Interactions

    Comments

    1. Kelly

      March 30, 2024 at 9:11 pm

      5 stars
      My husband thought I was tricking him that the yolk mix was plant based, that’s how spot on it is. I used some homemade garbanzo bean tofu that was very soft and had a lot of moisture(and is already sightly yellow!), and 1/4 cup dried potato flakes instead of cooked potatoes. He’s already added this recipe to his list of foods to have on rotation.

      Reply
      • Maria

        April 01, 2024 at 4:32 pm

        Wow! I'm so glad you both liked them and that this will be in a regular rotation! Every time I bring these to a potluck or party, people always can't believe they're vegan

        Reply
    2. Gilbert-James AYALA

      February 23, 2024 at 5:20 am

      5 stars
      Thank you, L-rd, for having blessed my vegan stand againstd the torture of milliions of living, feeling, suffering chickens by means of offering me this absolute damn tasty dish of Deviled Eggs whose beloved taste has eluded me all these 15 vegan years.

      Although your recipe looks fine as offered, I nonetheless tweeked it to arrive at the particular taste of the Amish/Mennonite Pennsylvania Dutch Deviled Eggs of my youth:
      (a) I replaced your YELLOW MUSTARD with 2 TBS APPLE CIDER VINEGAR +1 tsp MUSTARD POWDER; and
      (b) after I had blended all the "yolk" filling and removed it from the blender, I took 1 large, finely minced CELERY STALK and mixed it in gently by hand .
      I daresay the BLACK SALT is the magic sine qua non ingredient; I tweeked the 1 tsp in the recipe to 1/2 tsp each BLACK SALT + WHITE SALT.
      Thank you, too, for your work in providing me with this blessing. Kudos!

      Reply
    3. dawn

      October 20, 2023 at 6:55 pm

      5 stars
      They are delicious! I am going to just start with one teaspoon of the black salt next time though as I feel they are a tad bit on the salty side.

      Reply
      • Maria

        October 25, 2023 at 8:26 pm

        So glad you loved the recipe! I'll make a note of that in the recipe. Thanks for the feedback

        Reply
    4. Crystal

      April 09, 2023 at 9:53 pm

      5 stars
      Soooooo amazing! Taste just like eggs. Will be a go to recipe from now on.

      Reply
      • Maria

        April 10, 2023 at 4:52 pm

        So glad you loved it, Crystal! It's one of my favorites as well. Such a great dish to bring to a potluck.

        Reply
    5. Wanda

      December 12, 2019 at 7:22 pm

      Lol! I saw this pic. Of the deviled eggs and thought you had pickles under the salad...potatoes taste yummy...I’m sure but, I may need to try the pickles now. 🤪

      Reply
      • Damn tasty vegan

        December 14, 2019 at 3:52 pm

        Lol! That would definitely taste interesting!

        Reply
    5 from 7 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Woman with sunglasses sipping a green juice with a straw.

    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fresh Spring Recipes

    • Israeli couscous salad in a serving dish.
      Israeli couscous salad (pearl couscous)
    • Overhead view of large mixing bowl filled with rainbow salad.
      Crunchy rainbow salad
    • Roasted asparagus on a plate
      Easy air fryer asparagus
    • Orzo with cashew cream and roasted vegetables in a bowl.
      Creamy vegan orzo with chickpeas and roasted vegetables
    • Couscous stuffed peppers topped with melted vegan cheese in a casserole dish.
      Vegan Chickpea and Couscous Stuffed Peppers
    • Instant pot sweet potato curry in a bowl over quinoa.
      Easy Instant Pot Sweet Potato Curry with Chickpeas and Kale

    Popular Posts

    • Sticky glazed maple miso tofu in a pink bowl on top of rice.
      Sticky Glazed Maple Miso Tofu
    • Vegan Jackfruit Nachos
      Easy jackfruit nachos
    • Piece of bread dipped in vegan fondue
      Easiest vegan fondue (dairy free cheese fondue)
    • Crispy tofu cubes in a glass bowl.
      How To Make Crispy Tofu (Baked & Pan Fried)
    • Baked potato without foil on a plate topped with butter.
      Perfect baked potato (without foil)
    • Close up of banana protein pancakes with bananas and strawberries on top.
      Banana Protein Pancakes without Eggs

    Footer

    ↑ back to top

    Information

    • Privacy Policy
    • Accessibility policy
    • Disclaimer

    Newsletter

    • Get your free Vegan High Protein Grocery List Download!

    Contact

    • Contact

    Copyright © 2025 Damn Tasty Vegan on the Foodie Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    • Facebook
    • Pinterest
    • LinkedIn
    • Twitter
    Vegan deviled eggs on a platter with text for pinterst

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.