The first time I served these at a holiday mixer, someone hovered by the tray and kept saying, “Wait, what are these?” in the exact tone reserved for magic tricks and very good gossip. They look like deviled eggs at a glance, and they eat like deviled eggs too. The twist is that the base is simply boiled baby potatoes.

This is my favorite kind of party food problem-solver: it is plant-based, naturally egg-free, and easy to make ahead. The “yolk” filling is a tofu-based cream that gets its deviled character from mustard, lemon, and a little garlic or onion. If you have folks avoiding eggs or mayo, or you just want a mayo-free option that still tastes bold and snacky, this one earns its spot.

A platter of halved baby potatoes filled with a creamy pale-yellow tofu mixture and topped with chives, photographed on a bright kitchen counter

In this guide, I’ll walk you through choosing the right potatoes, getting that filling smooth enough to pipe, and keeping everything neat for a party tray. Expect a few small game-changers along the way, like using potatoes that hold their shape, salting the water so the potato itself tastes seasoned, and chilling the filling briefly so it behaves.

If you love the whole “deviled” flavor profile, you’ll also like my tips on how to balance deviled egg flavors and the deep bench of topping ideas in 25 unique deviled egg garnishes.

Why it works

Baby potatoes hold their shape. They are sturdy enough to scoop and fill, so you get that familiar two-bite, tray-friendly format without anything collapsing.
Tofu makes a neutral, creamy base. Silken tofu blends smooth and mild, so mustard, lemon, and seasoning can do the heavy lifting.
Tangy plus savory equals deviled. Dijon, a little brine, and a pinch of turmeric (for color) create that classic deviled vibe without eggs.
It is naturally party-practical. You can boil potatoes and blend filling ahead, then assemble right before guests arrive for a fresh, tidy presentation.

Ingredient notes

Baby potatoes: Look for evenly sized baby Yukon Gold or creamers. They are buttery and not too starchy. Aim for 1 1/2 to 2 inches across so each half becomes a stable “boat.”
Silken tofu: Use shelf-stable aseptic silken tofu or refrigerated silken tofu. Firm or extra-firm will taste fine but blend thicker and slightly grainier unless you add more liquid.
Mustard: Dijon gives the cleanest “deviled” punch. If you want to nerd out on options, I keep a full breakdown in the best mustard for deviled eggs.
Lemon juice: Brightens everything and keeps the filling from tasting flat.
Pickle brine or caper brine: This is my secret weapon for deviled-style zing. Start small and add to taste.
Nutritional yeast (optional): Adds gentle savory depth. Skip if you do not keep it around.
Turmeric (optional): Just for that pale yellow “yolk” look. A little goes a long way.
Chives or scallions: The easiest garnish that reads instantly as deviled.

Equipment

Medium pot with lid (for boiling potatoes)
Colander
Small spoon or melon baller (for scooping centers)
Food processor or high-speed blender (for ultra-smooth filling)
Piping bag with a star tip or a zip-top bag with the corner snipped
Sheet pan or platter (for chilling and serving)

Pro tips

Salt the potato water generously. This is your one chance to season the potatoes themselves. Unsalted potatoes make the final bite taste like the filling is doing all the work.
Cool before scooping. Let the potatoes steam-dry, then cool until just warm. If you scoop while piping hot, the halves are more likely to tear.
Steam-dry for better texture. After draining, return potatoes to the hot pot for 1 to 2 minutes, shaking occasionally. This drives off excess moisture so your “boats” are not watery.
Blend longer than you think. Silken tofu gets silkier with time. Scrape down the bowl, then blend again for the smoothest, most deviled-egg-like finish.
Season in layers. Start with mustard and lemon, then add brine, salt, and pepper little by little. Deviled flavors should taste bright and punchy, not aggressively salty.
Pipe for the party look. Even a simple zip-top bag makes these feel caterer-level. If piping is new to you, my technique guide for neat swirls is in how to pipe deviled eggs like a caterer.

Substitutes

No silken tofu: Use a thick, unsweetened dairy-free yogurt (like plain coconut or soy) plus 1 to 2 tablespoons cashew butter for body. Blend until smooth. Adjust lemon and salt.
No Dijon: Yellow mustard works, but start with less and add more to taste. Whole grain mustard is tasty but makes the filling speckled.
No pickle brine: Use caper brine, a tiny splash of apple cider vinegar, or extra lemon juice plus a pinch more salt.
Low-iodine or lower-sodium needs: Skip brine and rely on lemon, mustard, and herbs for brightness.
Allium-free: Omit garlic and onion powders, then add chopped dill and a little extra mustard for interest.

Variations

Smoky “paprika” vibe (without paprika): Add a small pinch of smoked salt or a drop of liquid smoke, then top with minced chives and cracked pepper.
Dill pickle: Fold finely chopped dill pickles into the filling and garnish with fresh dill.
Sriracha-lime: Swap lemon for lime and blend in sriracha to taste. Top with cilantro.
Everything bagel: Stir in a spoonful of vegan cream cheese (or cashew cheese) and top with everything seasoning and chives.
Loaded potato: Add vegan sour cream or yogurt to the filling and top with sliced scallions and tiny bits of vegan bacon.

A close-up of halved baby potatoes on a serving platter, each filled with piped tofu filling and garnished with herbs

Serving ideas

On a chilled tray: Set the filled potatoes on a platter nested over a larger tray of ice for longer parties, similar to how I build a deviled egg spread in plan a chilled deviled egg party tray.
With crunchy, acidic sides: Pair with pickles, marinated olives, or a crisp veggie tray to balance the creamy bites.
As part of an appetizer “main event”: Add a dip, a baked puff pastry bite, and something fresh like fruit and nuts. Grazing is the point.
Garnish bar style: Put out small bowls of toppings (chives, dill, fried onions, capers, everything seasoning) and let people customize.

Storage

Make ahead: Boil the potatoes up to 24 hours ahead and store covered in the fridge. Blend the filling up to 3 days ahead and refrigerate in an airtight container.
Assembled storage: Once filled, store in a single layer in an airtight container for up to 24 hours for best texture. (They are still fine after that, but the potato surface can weep a little.)
Transporting: Use a flat, snug container and keep it cold. For more party-proof logistics, I use the same strategy as in how to transport deviled eggs without ruining the presentation.
Freezing: Not recommended. Potatoes and tofu both get watery and grainy after thawing.

Mistakes

Overcooking the potatoes: If they split or crumble, they are too far gone for neat filling. Cook just until a knife slides in easily, then drain.
Skipping the steam-dry: Wet potatoes lead to slippery, watery “boats” and a diluted flavor.
Under-seasoning the filling: Tofu needs enough acid and salt to taste lively. Keep tasting until it has that deviled “snap.”
Making the filling too thin: Go easy with brine and lemon at first. If it gets loose, blend in a little more tofu or a spoonful of cashew butter to thicken.
Filling while potatoes are hot: Warm potatoes can melt the texture of the filling and make it slide around.

FAQ

Do these taste like eggs?

They taste like the spirit of deviled eggs: creamy, tangy, mustardy, and savory. The potato replaces the egg white, and the tofu filling replaces the yolk mixture. If you want more of that sulfur-y “egg” note, a pinch of kala namak (black salt) does it, but it is optional.

Are these allergy-friendly?

They are naturally egg-free and vegan. They can also be made dairy-free, nut-free, and gluten-free as written. If you use cashew butter in a substitute, that introduces nuts, so keep that in mind for mixed crowds.

What potatoes work best?

Baby Yukon Golds are my top pick because they are creamy and sturdy. Baby reds work too, but the texture is a bit firmer and the skin is thicker.

Can I make them without a blender?

You can mash the filling with a fork, but it will be less smooth. If you have a handheld immersion blender, that is a great middle ground.

How do I keep them from sliding on the platter?

Slice a paper-thin sliver off the rounded back of each potato half to create a flatter base. Do it carefully so you do not cut through the “boat.”

Recipe

Vegan Deviled 'Eggs' With Baby Potatoes

Boiled baby potato halves filled with a creamy, tangy tofu “yolk” for a vegan deviled egg-inspired appetizer that travels well and disappears fast.

Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes
Servings: 24 pieces (about 8 to 10 appetizer servings)

Ingredients

24 baby Yukon Gold potatoes (about 1 1/2 pounds), scrubbed
1 1/2 teaspoons kosher salt, plus more to taste
10.5 ounces silken tofu, drained
2 tablespoons Dijon mustard
1 1/2 tablespoons fresh lemon juice
1 to 2 tablespoons pickle brine or caper brine, to taste
1 tablespoon nutritional yeast (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon ground turmeric (optional, for color)
2 tablespoons olive oil
Freshly ground black pepper, to taste
2 to 3 tablespoons finely chopped chives (for garnish)

Instructions

Boil the potatoes. Place the baby potatoes in a medium pot and cover with cold water by 1 inch. Add 1 1/2 teaspoons kosher salt. Bring to a boil, then reduce to a steady simmer and cook until the potatoes are fork-tender, 12 to 16 minutes depending on size.
Drain and steam-dry. Drain the potatoes in a colander, then return them to the hot pot off the heat. Let them sit for 1 to 2 minutes, shaking the pot once or twice, until the surfaces look dry.
Cool, then halve. Let the potatoes cool until warm but comfortable to handle, about 10 minutes. Slice each potato in half lengthwise.
Scoop the centers. Using a small spoon or melon baller, scoop out a small pocket in the center of each potato half, leaving a sturdy wall all around. Transfer the scooped potato to a bowl (you should have about 3/4 to 1 cup). Arrange the potato halves on a tray or platter.
Blend the filling. In a food processor or blender, combine the silken tofu, the scooped potato, Dijon mustard, lemon juice, 1 tablespoon brine, nutritional yeast (if using), garlic powder, onion powder, turmeric (if using), and olive oil. Blend until very smooth, scraping down once or twice. Taste and add more brine, salt, and black pepper until it is tangy and well-seasoned.
Chill briefly for easier piping. Transfer the filling to a bowl and refrigerate for 10 minutes to firm up slightly, or pipe right away if it already holds its shape.
Fill the potato “boats.” Spoon or pipe the filling into each potato half. (A star tip gives the classic deviled look, but any piping bag or zip-top bag works.)
Garnish and serve. Sprinkle with chopped chives and a few turns of black pepper. Serve chilled or cool room temperature.

Notes

Kala namak option: For a more eggy aroma, add 1/16 to 1/8 teaspoon kala namak (black salt) to the filling, then taste. It is potent, so go slow.
Make-ahead plan: Boil potatoes up to 24 hours ahead and keep refrigerated. Blend filling up to 3 days ahead. Assemble within 24 hours for the neatest texture.
Presentation trick: If any potato halves wobble, shave off a tiny sliver from the rounded side to create a flat base.