Vegan devilled potatoes

Image: © Theofano Vetouli

This recipe is a fun and delicious way to enjoy potatoes. Tender roasted potato bites, loaded with a luscious chickpea-and-mayonnaise paste with an ‘eggy’ touch, these devilled potatoes make an excellent plant-based alternative to deviled eggs and are perfect for buffets, parties, or a backyard get-together. Everyone will love them.

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Waiting time: 4 hours
  • Total Time: 4 hours 45 minutes


Servings: 30
  • 1200 g
    new potatoes small, thin-skinned potatoes
  • 220 g
    chickpeas cooked
  • 4 tbsp
    vegan butter or coconut fat melted
  • 3 tbsp
    vegan mayonnaise (choose without soya for a soya-free dish)
  • ½ tsp
    black salt
  • 2 tbsp
    nutritional yeast
  • Pinch
    turmeric powder optional, for colour
  • 2 tbsp
    olive oil
  • to taste
    tandoori spice or hot paprika
  • to taste
    smoked salt
  • fresh cress to garnish
  • crushed pink pepper to garnish


  1. Put potatoes in a medium-sized pot and cover with water. Add some salt and cook over a medium heat until potatoes are just tender – about 10-15 minutes.

  2. Once ready, reserve 3 potatoes for the paste, and let the rest of the potatoes cool.

  3. In a blender, process the chickpeas and melted vegan butter until a smooth paste forms. Add the mayonnaise, black salt, nutritional yeast, and turmeric, and blend again. Skin the reserved potatoes, cut into small pieces and add to the mixture while blending.

  4. Leave the mixture in the fridge for at least 4 hours to firm up.

  5. Halve the cooked potatoes, brush them with some olive oil, and sprinkle with smoked salt and tandoori spice.

  6. Place in a baking pan and roast in the oven for 15 minutes, at 170°C, until golden.

  7. Take out of the oven and let cool on a serving plate.

  8. Top the potatoes with the chickpea cream, using a piping bag. Sprinkle with cress and fresh ground pink pepper and serve.


For a healthier version, you can replace the vegan butter or coconut fat with a nut butter such as almond or cashew.

Instead of cress, you can use chives or dill.

Courses: Side Dish, Starter
Difficulty: Level 2 (average)
Cooking time: 15-30 minutes
Preparation method: Blender
Type of dish: Egg substitute, Potato dish

About the author

Theofano Vetouli

Theofano Vetouli is a vegan chef and vegan cookbook author. She is developing recipes for ProVeg, she has a passion for Mediterranean cuisine and is confident that every recipe can be veganized.

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