Creamy Vegan Devilled Potatoes
Tangy, Eggy & Perfect for Easter Sharing
These bite-sized beauties are a fun, plant-based twist on classic devilled eggs—made with baby potatoes and a creamy, eggy tofu filling. Quick to prepare, packed with protein, and full of savoury umami flavour, they’re perfect for Easter starters, nibbles, or as part of a festive sharing platter.
Prep
5 mins
Cook
12 mins
Chill
1 h
Total
1:17 h
Serves
4-6 ppl
Ingredients:
- 12-18 baby Potatoes
Tofu "eggy" cream:
1 pack of firm or extra-firm tofu (300g), pressed
2 Tbsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black salt (kala namak)
1/4 tsp turmeric
1/4 tsp freshly cracked black pepper
Toppings:
- 1 Tbsp chopped Chives or Dill
- A sprinkle smoked Paprika to taste
About this recipe:
I first discovered devilled eggs after moving to London, and they quickly became an Easter favourite—especially for gatherings with friends. Since going vegan, I’ve experimented with a few plant-based versions over the years, and this one is by far my favourite. It’s not only delicious but also a healthier take on the classic.
What I love most is how easy this recipe is to prep ahead. I usually start it in the morning or the day before.
You can boil the potatoes and blend the tofu “eggy” cream in advance, then store both in the fridge until you’re ready to assemble. The flavours actually get better after a little chill time, and everything keeps well for 2–3 days.
It’s a no-fuss recipe that feels a little special—and it always stands out on the table!
Instructions step by step:
Step 1 – Cook the Baby Potatoes
Wash the baby potatoes thoroughly, then place them in a pot of cold water. Bring to a boil over medium-high heat and cook for 10–14 minutes, or until just fork-tender. Drain and let them cool completely before handling.
Step 2 – Blend the Eggy Tofu Cream
Add all the ingredients for the tofu “eggy” filling to a blender or food processor. Blend until smooth and creamy. Transfer to a container with a lid and refrigerate for at least 1 hour, or until ready to use. Chilling helps the flavour develop and firms up the texture for piping.
Step 3 – Slice the Baby Potatoes
Once the potatoes are cool, carefully slice each one in half lengthwise using a sharp knife.
Step 4 – Stabilise for Plating
To help the potato halves sit flat on a serving platter, trim a very thin slice off the bottom of each half.
Step 5 – Prepare for Piping
Place a piping bag in a tall glass to make filling easier. Spoon in the chilled tofu cream and fit your favourite decorating tip.
Step 6 – Assemble and Garnish
Arrange the potato halves cut-side up on a serving plate. Pipe about 1 tablespoon of the tofu filling onto each half. Finish with a light sprinkle of smoked paprika and freshly chopped chives for colour, flavour, and that classic devilled look.
About these Ingredients:
Tofu: I’m using firm tofu, but extra-firm works just as well. Press it for about 15 minutes to remove excess liquid—this helps it blend into a smoother, richer cream. Tofu has a naturally eggy texture, making it a perfect base for the savoury, spiced filling. Plus, it’s packed with plant-based protein and takes on flavour beautifully.
Dijon Mustard: Dijon adds a subtle tang and gentle heat that cuts through the richness of the tofu, giving the filling a more complex, savoury depth—just like classic devilled eggs. It helps balance the creaminess while enhancing that nostalgic, eggy flavour we’re aiming for.
Garlic and Onion Powder: These pantry staples add savoury depth to the tofu filling. Onion powder brings subtle sweetness, while garlic powder adds a mellow, umami punch—perfect for quick, flavour-packed recipes like vegan devilled potatoes.
Turmeric: Turmeric adds a warm, earthy flavour and vibrant golden hue, mimicking traditional devilled eggs. It also offers anti-inflammatory benefits, enhancing both the taste and nutrition with just a small amount.
Black Salt – Kala Namak: This mineral-rich salt is the secret to that unmistakable “eggy” flavour in plant-based dishes. Its natural sulphur content mimics the aroma and taste of boiled eggs, making it perfect for vegan devilled “eggs.” Just a pinch adds depth and authenticity to the tofu filling—don’t skip it if you want that classic devilled egg vibe!
Chives:Chives add a fresh, mild onion flavour that brightens up the rich, creamy tofu filling. Their subtle, herbaceous taste perfectly balances the savoury and spicy notes of the other ingredients. Chopped finely, chives also bring a lovely pop of green colour and a touch of elegance, making them a perfect garnish for this recipe. Dill also works beautifully as an alternative or complement to chives, adding a slightly tangy, fresh note.
Smoked Paprika: Smoked paprika adds a rich, smoky depth to the tofu filling, enhancing the overall umami profile of the recipe. Its mild heat and earthy flavour give a comforting warmth to the dish, making it even more satisfying. A light dusting on top not only adds a burst of colour but also contributes a subtle smoky aroma that beautifully complements the creamy filling and tangy mustard.
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Creamy Vegan Devilled Potatoes
Equipment
- 1 Pan
- 1 blender Food processor
Ingredients
- 12-18 Baby Potatoes
Tofu "eggy" cream:
- 1 pack of firm or extra-firm tofu 300g, pressed
- 2 Tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black salt kala namak
- 1/4 tsp turmeric
- 1/4 tsp freshly cracked black pepper
Toppings:
- 1 Tbsp chopped Chives or Dill
- A sprinkle smoked Paprika to taste
Instructions
- Cook the Baby PotatoesWash the baby potatoes thoroughly, then place them in a pot of cold water. Bring to a boil over medium-high heat and cook for 10–14 minutes, or until just fork-tender. Drain and let them cool completely before handling.
- Blend the Eggy Tofu CreamAdd all the ingredients for the tofu “eggy” filling to a blender or food processor. Blend until smooth and creamy. Transfer to a container with a lid and refrigerate for at least 1 hour, or until ready to use. Chilling helps the flavour develop and firms up the texture for piping.
- Slice the Baby PotatoesOnce the potatoes are cool, carefully slice each one in half lengthwise using a sharp knife.
- Stabilise for PlatingTo help the potato halves sit flat on a serving platter, trim a very thin slice off the bottom of each half.
- Prepare for PipingPlace a piping bag in a tall glass to make filling easier. Spoon in the chilled tofu cream and fit your favourite decorating tip.
- Assemble and GarnishArrange the potato halves cut-side up on a serving plate. Pipe about 1 tablespoon of the tofu filling onto each half. Finish with a light sprinkle of smoked paprika and freshly chopped chives for colour, flavour, and that classic devilled look.
Notes
- Press the tofu for at least 15 minutes to help achieve a firmer, more “eggy” texture.
- Boil the baby potatoes the day before and store them in the fridge until you're ready to assemble. Chilling them makes slicing easier and helps them hold their shape.
- protein-packed |
- potatoes |
- tofu |
- healthy
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