Vegan Deviled Eggs

photograph of red potatoes with hummus vegan deviled eggs


  • 6-8 small red potatoes
  • ~1/4 cup hummus
  • ~1 teaspoon spicy mustard (or dijon)
  • Salt and pepper, depending on your preference
  • Paprika and chopped chives


Steam or boil potatoes until cooked through, then let cool. Some folks mention putting the potatoes in ice or in a dish above the ice for cooling. No idea – I’ve never tried. Usually, around 20 minutes or less later they are cooled down. Take a walk, relax, whatever for 20 minutes. Either way, next is once they’re cool.

Potatoes – slice in half. Scoop out a little circle in the middle of each, and keep those little scoops in a bowl. You just need a small area in the potato to make room for hummus and such. Add the hummus and spicy mustard to to the potato scoops in the bowl and stir until it’s creamy. Spoon the mix into the little center on each of the potato halves. I’ve heard some folks put that mixture into a small plastic storage bag and cut a little off of the end so it makes a fun way to spread. I’ve just used a spoon, but get fancy with it.

Sprinkle with salt and pepper, if you like. Garnish and add paprika and chopped chives.