Creamy Vegan Devilled Potatoes
Tangy, Eggy & Perfect for Easter SharingThese 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.
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.