Potato Deviled Eggz

Vegan deviled eggs made from wholesome and fresh ingredients! Get inspired, it looks the same and tastes the same (or even better) than traditional deviled eggs. These plant-based eggs are made from potato and chickpeas - cruelty free. The eggy flavor comes from black salt, giving these potato sliders that egg resemblance. Use turmeric for flavor, added health benefits, and the yellow coloring. I keep things all natural in this simple and easy recipe to up-level your health in the tastiest way! This is a perfect recipe to share at any potluck or gathering, or make a personal batch and add an 'egg' to your salads, breakfast plates, curb those afternoon snack attacks, etc.

Vegan I Gluten Free

Serves: 14 half 'deviled eggz'

Time: 45 minutes

7 small white potatoes

2 tbsp. olive oil

Salt and pepper


1 cup chickpeas, drained & rinsed

2 spring onions, chopped

1 sweet pickle, diced

1 shallot, diced

2 tbsp. olive oil

2 tbsp. coconut milk

2 tbsp. nutritional yeast (gives the cheesy flavor)

1 tbsp. whole grain mustard

1 tsp. black salt (gives the eggy flavor)

1 tsp. vinegar

1/2 tsp. turmeric

Salt and pepper to taste

+ Center part scoped out from the cooked potatoes

Preheat the oven to 400F and line a baking sheet with a silicone mat or parchment paper.

Coat the potatoes in olive oil, salt and pepper. Place on the baking sheet and cook 20-25 minutes. You want the potatoes cooked and tender, but firm enough to keep their shape when opened.

Let the potatoes slightly cool while you prepare the center filling. Add the chickpeas to a large mixing bowl and mash with the back of a fork or potato masher. Add the remaining ingredients and stir to combine.

Slice the potatoes lengthwise with a sharp knife. Use a spoon to carefully scope out a center hole, leaving an edge around the potato. Work patiently. Add the center of the potato to the filling mixture. Continue the process until all potatoes are 'egg' shaped.

Stir the filling mixture until evenly combined. Taste and adjust seasoning to your preferences!

Use a spoon or pipet to fill the potatoes with the mixture. Tip: you can also use a plastic bag - fill with your mixture, cut the corner from a plastic bag and squeeze the mixture into the base.

Garnish with extra spring onions and cracked pepper!

Serve fresh or store in the fridge 1 - 2 days.


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