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!
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.
❤️ 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.
Make sure to scroll to the recipe card for full step-by-step instructions.
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.
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.
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
Step four - Add the tofu to the mixing bowl with the insides of the potato that you dug out.
Step five - Add the vegan mayonnaise, mustard, garlic powder, onion powder and Indian black salt. Mix well.
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
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.
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.
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
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Easy Vegan Deviled Eggs (potatoes and tofu)
- 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
- 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 bowl1 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
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.