Deviled Potatoes with Vegan Mayo and Chives Recipe

If you’re on the hunt for a unique twist on classic deviled eggs or just want a crowd-pleasing appetizer that’s both creamy and satisfying, you’re going to adore this Deviled Potatoes with Vegan Mayo and Chives Recipe. It’s got this amazing blend of flavors and textures that make every bite pop, plus it’s vegan-friendly! I absolutely love how these little deviled potatoes come out — perfectly tender scooped potato shells filled with a dreamy, tangy, chive-infused filling. Keep reading because I’m sharing all my best tips to help you nail this recipe every time.

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Ingredients You’ll Need

The beauty of this Deviled Potatoes with Vegan Mayo and Chives Recipe is in its simplicity. Each ingredient brings something special, and when combined, they create an incredible balance of tangy, creamy, and savory notes. Here’s a quick peek at what you’ll need – and some tips for picking the best options.

• Baby potatoes: Choose small, tender baby potatoes for thin skins and the perfect bite-sized base for scooping.
• Chosen Foods Avocado Oil Mayo (vegan mayo): This vegan mayo adds creaminess with a mild flavor; avocado oil varieties tend to be less tangy and smoother.
• Mustard: I love using a good-quality yellow or Dijon mustard for a subtle kick that balances the richness.
• Pickle: Finely diced pickles add a touch of acidity and crunch, brightening the filling nicely.
• Chives: Fresh chives bring a delicate oniony freshness that pairs beautifully with potatoes.
• Salt: Essential for seasoning the potatoes and filling just right.
• Black pepper: Adds just enough heat to keep things interesting.
• Paprika: A sprinkle on top finishes off each potato with a mild smoky flavor and gorgeous color.

Variations

I love mixing things up with this Deviled Potatoes with Vegan Mayo and Chives Recipe, especially when I want to match different occasions or flavors. Don’t hesitate to put your personal spin on it — you’ll find it’s a forgiving and flexible recipe!

• Add a smoky twist: I sometimes swap paprika for smoked paprika or add a dash of chipotle powder for a smoky, spicy kick that’s fantastic for game day.
• Herbs galore: Try adding fresh dill, parsley, or even basil alongside the chives — each adds fresh flavor layers that are delightful.
• Spicy kick: A small amount of finely diced jalapeño or a dash of hot sauce turns up the heat beautifully.
• Nut-free option: Since the filling is vegan and egg-free, it’s naturally nut-free, but always double-check your vegan mayo if allergies are a concern.

How to Make Deviled Potatoes with Vegan Mayo and Chives Recipe

Step 1: Boil Your Baby Potatoes Until Tender

Start by washing your baby potatoes really well — you want to keep the skins on, so no scrimping here. Put them in a stockpot and cover them completely with water, then add a teaspoon of salt. Bring the water to a gentle boil, and cook the potatoes until they’re fork tender, about 18 minutes. You’ll know they’re done when a fork eases in without resistance but isn’t falling apart. Drain them and let them cool until you can handle them comfortably. This step is key because slightly overcooked potatoes will be too fragile to hold their filling.

Step 2: Scoop Out the Potato Flesh, Leaving a Sturdy Shell

Once cool enough to touch, slice each potato lengthwise. Using a small spoon or melon baller, scoop out the center potato insides carefully, leaving a thin rim intact so the potato skins hold together nicely. Don’t scoop too deep — about a quarter-inch thickness works well to balance sturdiness and potato-to-filling ratio. Transfer the scooped potato to a large mixing bowl, and set the hollowed skins aside on a plate.

Step 3: Mash and Mix the Filling

To your bowl of scooped potato flesh, add the vegan mayo, mustard, finely diced pickles, chopped chives, salt, and pepper. Use a fork to mash everything together until you get a smooth, creamy consistency. If you want a really silky filling, pop the mixture into a food processor for 5 to 10 seconds—it’s a trick I learned that creates a gorgeous texture that’s easy to pipe back into the skins.

Step 4: Refill the Potato Skins and Garnish

You can simply spoon the filling back into your potato skins or use a piping bag fitted with a large tip for a pretty swirl that looks extra special. Once filled, sprinkle paprika and a bit of extra fresh chives on top to finish. The paprika adds color and a hint of smoky depth, plus it looks so inviting on those creamy mounds.

Step 5: Chill and Serve

These deviled potatoes taste best when chilled for at least an hour before serving — this lets the flavors mingle and the filling to firm up a bit. They keep well in the fridge for up to 3 days, so you can make them ahead of time for your next gathering! Just remember to cover them tightly to avoid drying out.

How to Serve Deviled Potatoes with Vegan Mayo and Chives Recipe

Garnishes

When I serve these, I love finishing them off with a fresh sprinkle of chopped chives and a dusting of paprika for a pop of color and subtle smokiness. Sometimes I add a tiny pinch of smoked sea salt or a few drops of hot sauce for guests who want a little extra flair. It makes an already stunning plate look even more appetizing!

Side Dishes

These deviled potatoes are so versatile, I often serve them alongside crisp green salads, roasted vegetables, or vegan charcuterie boards. They also pair beautifully with tangy pickled veggies or a platter of fresh fruit for a lovely balance of flavors at any gathering.

Creative Ways to Present

For parties, I sometimes arrange these on a beautiful wooden board or tiered platters with edible flowers and microgreens. Using a piping bag turns each potato into a mini work of art, perfect for impressing guests at special occasions. Plus, stacking a few with colorful garnishes really turns up the wow factor.

Make Ahead and Storage

Storing Leftovers

Leftovers? No problem. I keep mine covered tightly in the refrigerator in an airtight container for up to 3 days. This keeps the potato skins from drying out and preserves the creamy filling. Just bring them out 10-15 minutes before serving so they can come closer to room temperature — the flavors seem to brighten up that way.

Freezing

Freezing deviled potatoes is a bit tricky because the texture of the potato can change. Personally, I recommend enjoying these fresh. If you must freeze, store the filling separately and reheat gently, then reassemble for the best texture.

Reheating

If you have leftovers, I like to gently warm them in a low oven (around 275°F) for 10-12 minutes just to take the chill off, but not enough to melt the mayo filling. Microwaving can make the filling separate or turn greasy, so I usually avoid that.

FAQs

Final Thoughts

This Deviled Potatoes with Vegan Mayo and Chives Recipe holds a special place in my kitchen because it’s just so darn good and approachable. Whether you’re hosting a party or looking for a new snack to impress your family, these little guys deliver on flavor, texture, and wow-factor. They’ve become something my family goes crazy for, and I know you’ll enjoy making them just as much as eating them. So go ahead, grab those baby potatoes, and let’s get deviling!

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