Deviled Potatoes with Vegan Mayo and Pickles Recipe

If you’re craving a fun, crowd-pleasing appetizer that’s different yet comforting, you’ve got to try this Deviled Potatoes with Vegan Mayo and Pickles Recipe. I absolutely love how this dish combines creamy, tangy, and savory flavors all in one bite — it’s a fantastic vegan twist on traditional deviled eggs that’ll have your friends asking for seconds. Stick around, because I’m sharing all my pro tips to help you nail this recipe with ease!

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Ingredients You’ll Need

Every ingredient in this Deviled Potatoes with Vegan Mayo and Pickles Recipe has a role to play — from the softly cooked baby potatoes that serve as little edible cups, to that punchy mustard and crisp pickle adding bold layers of flavor. I like to grab fresh chives for a bright herbal note, but you’ll find the recipe flexible.

• Baby potatoes: Small and tender, they’re perfect for stuffing and don’t require peeling.
• Vegan avocado oil mayo: I use Chosen Foods brand because it’s creamy with a subtle avocado flavor that’s not overpowering.
• Mustard: Adds tang and a touch of heat; Dijon works beautifully here.
• Pickle (finely diced): Brings crunch and acidity to balance the rich mayo.
• Chives (chopped): Fresh herbiness that brightens each bite.
• Salt & pepper: Essential seasoning to lift every flavor.
• Paprika: For a hint of smoky color sprinkled on top.

Variations

I’ve played around with this recipe quite a bit, and honestly, it’s so flexible you can tweak according to what you love or have on hand. Feel free to swap in your favorite herbs or add some spice if that’s your vibe.

• Spicy Kick: I once added a pinch of cayenne and smoked paprika, and my family went crazy for the subtle heat!
• Herbal Twist: Try dill or parsley if you want a different herbal note—both add freshness that complements pickles well.
• Non-Vegan Option: If you’re not vegan, mixing in a bit of cream cheese instead of mayo makes it extra silky.
• Texture Play: Toss in some finely chopped celery for crunch inside the filling.

How to Make Deviled Potatoes with Vegan Mayo and Pickles Recipe

Step 1: Boil Your Baby Potatoes Until Tender

Start by adding your baby potatoes to a stock pot and cover them generously with water. Toss in a teaspoon of salt for flavor in the cooking water. Bring this to a boil and let them cook until a fork slides easily through — usually around 18 minutes. Be patient here; overcooked potatoes can get mushy and hard to fill properly. Once done, drain and let them cool until you can handle them comfortably.

Step 2: Hollow Out the Potatoes Gently

Slice each potato lengthwise, so you have two halves per potato. Using a small spoon or melon baller, scoop out the tender insides carefully, leaving about a quarter-inch thick shell to hold the filling. Don’t worry if a little potato flesh remains — it actually helps the deviled mixture stick better! Put the scooped-out potato flesh into a large mixing bowl and set the skins aside.

Step 3: Mix the Filling

This is where the magic happens. Add the vegan mayo, mustard, finely diced pickle, chopped chives, salt, and pepper to the potato insides. Using a fork, mash everything together until you get a smooth, creamy filling that still holds a little texture — just the right balance. If you prefer a super smooth piped look, blitz the filling in a food processor briefly before piping.

Step 4: Fill and Garnish Your Potato Skins

You can spoon the filling back into each potato skin if you like a rustic look, but I personally love using a piping bag with a large tip to make them look extra polished. Once filled, sprinkle a little paprika and extra chives over the top — it adds both color and a subtle smoky hint that amps up the presentation nicely. Then, pop them in the fridge to chill until serving.

How to Serve Deviled Potatoes with Vegan Mayo and Pickles Recipe

Garnishes

I usually finish mine with a light dusting of smoked paprika for color and a sprinkle of fresh chives for that little herbal pop. Sometimes I like to add tiny slivers of pickle on top for extra crunch—my guests always notice this little touch and ask about it!

Side Dishes

These deviled potatoes are fantastic as part of a larger spread — think crisp green salads, grilled veggies, and crusty bread. For a party, I pair them with a chilled vegan charcuterie board with olives, nuts, and marinated artichokes. It makes for a fresh balance of flavors.

Creative Ways to Present

For special occasions, I’ve piped the filling onto the potato skins in fun swirls and served them on a long wooden board dotted with edible flowers and extra herbs. It’s simple but makes the platter look stunning and inviting—guaranteed to draw compliments.

Make Ahead and Storage

Storing Leftovers

I store leftover deviled potatoes in an airtight container in the fridge, and they keep well for up to 3 days. Just make sure they’re chilled to keep the mayo-based filling fresh and creamy.

Freezing

Freezing isn’t the best option here because the potatoes can become watery once thawed, and the texture of the vegan mayo changes. I recommend enjoying these fresh or refrigerated for a few days instead.

Reheating

Personally, I prefer to serve these cold or at room temperature as an appetizer. If you really want them warm, pop them briefly in a low oven (around 300°F / 150°C) for 5-7 minutes, but watch closely so they don’t dry out. Reheat just before serving for best results.

FAQs

Final Thoughts

This Deviled Potatoes with Vegan Mayo and Pickles Recipe has become a staple in my kitchen whenever I want something simple but impressive to share. It’s a little creative twist that’s easy to make, always gets compliments, and leaves you feeling good about the ingredients. I really hope you enjoy making these as much as I do — and don’t forget to grab a few extra to sneak a taste while you cook!

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