These tiny stuffed potatoes are absolutely beautiful, and, oh so delicious as hors d’oeuvres or the center part of a meal. Be sure the potatoes are tiny. And remember to hold back! Don’t eat them all before your guests arrive!


For the hummus:

  • 1 (15-ounce) can no-salt-added chickpeas, drained and rinsed
  • 2 large cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1½ tablespoons spicy brown mustard, or to taste
  • Freshly ground black pepper, to taste
  • ¼ teaspoon salt (optional; we do not use it)
  • 1 cup chopped green onions (4 to 5)
  • 2 teaspoons Dijon mustard, or to taste
  • Zest of 1 lemon
  • 1½ to 2 additional tablespoons fresh lemon juice, to taste
  • ½ teaspoon ground turmeric

For the Devils

  • 12 small red potatoes (roughly the size of large walnuts or small clementines)
  • Pinch of smoked paprika, for garnish
  • 1 green onion, finely sliced, for garnish
  • Baby kale leaves, for garnish (optional)
  • Green Onion Hummus


  • To make Hummus, in a food processor, combine the chickpeas, garlic, lemon juice, mustard, pepper to taste, salt (if using), and 2 tablespoons water, and process until uniformly smooth.
  • In a small bowl, stir together the hummus, green onions, Dijon mustard, lemon zest, additional lemon juice, and turmeric. Dollop or spread on immediately or store in an airtight container until ready to use.
  • To make the Smoky Devils, set a steamer insert in a saucepan and add about 2 inches of water. Bring to a boil over high heat; then place the potatoes in the steamer basket and steam for about 20 minutes. Plunge them into cold water in a big bowl or just run cold water over them.
  • Slice each potato in half. With the small end of a melon-baller or a small spoon, scoop out a hole in the center. (Save the little scooped-out potato balls to put into a salad or just pop them into your mouth!)
  • Fill each hole with hummus. Sprinkle with smoked paprika. It is easiest to take a tiny bit between your fingers and sprinkle just enough for the color to show. Garnish with green onions or, for a really fun look, use a tiny baby kale leaf as a “sail” in each little potato “boat.”

Comments (30)

(5 from 12 votes)

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Eager to make these—I am certain I will love them! But, in the picture it seems you have grated cheese sprinkled over all. No mention of the in recipe. What is the stringy yellow sprinkled on top?

Lisa, Forks Over Knives Support

Hi Gay, I think that is lemon zest on top. It won't be grated cheese, but there is lemon zest in the recipe so it looks like they have popped a bit more on top as a garnish. But you're right to point out that this isn't in the recipe instructions, so I would leave it off if it doesn't appeal to you. Enjoy!

Frances S

I made with 1/2 chickpeas and 1/2 edamame (cooked from frozen) because I didn't have enough chickpeas. Fun green colour and very delicious. I also used frozen spring onions, garlic powder, a mix of mustard and horse raddish, and a white basalmic vinegar.




So delicious! I have made these a handful of times and they have been a hit every single time. I loved deviled eggs before going plant based and these hit the spot. My suggestion is to always make extra because they go fast!


Want to try these, curious if you can make the potatoes a day ahead??? .


Can you make the potatoes a day ahead ???


I have made them ahead. It made final prep time faster.


You have pictured Yukon gold potatoes but in your recipe directions, you talk about red potatoes. Which is correct?


I have made them with all varieties of little potatoes. I usually buy a bag that has red, gold, and purple mixed. I just try picking similar sized potatoes when I steam them.


These tasted very good, but I found the prep time was comparable to making deviled eggs (not the 20-minutes stated in the recipe description). Steaming the potatoes in a smart pot/pressure cooker might cut down on the prep time/effort. If I'd had a melon baller, that would probably help too (spoon was tedious).


These were delicious and a big hit at a recent party where I was the only vegan! I added a pinch of Kala Namuk as someone else suggested and I used organic hummus from Trader Joe's because I was in a time crunch. I steamed my potatoes in my Instant Pot for 20 minutes. I will definitely make these again!

Martine Tomczyk

When you need finger food for a group meeting, this works well. I added chopped fresh dill which really took it to the next level. Thanks!


Better than regular deviled eggs! I added chopped sweet pickles. These smoky devils are a treasure.


Pickles saved my life :)

Melanie Price

Perfect timing I found the last bag of organic red potatoes at the store today,so I decided to make this one for lunch. I was quite surprised at how good they turned out posing like a deviled egg :) but I love Chickpea scrambled so really not a huge surprise. & Yes these would be perfect for a bring a side dish for everyone to enjoy. I actually ate quite a few of these just myself. :) Thanks for the recipe.


What is the best way to cook the potatoes for those of us who don’t have a steamer insert?


Just simmer gently. Or you can put them in cold water, bring up to boil then turn off heat and leave the sitting in the hot water for 20 mins or until tender.


Will these hold up preparing a couple of days in advance?


I have made them a day in advance with no problem. And any leftovers I've had last for a few days beyond that. I sprinkle on smoked paprika so you can do that shortly before serving if your worried about presentation.


do you eat these hot or cold?

Megan Edwards

Hi Judy! We think it would be tasty both ways, but we designed the recipe to be eaten cold since it's a fun plant-based replacement for deviled eggs


If you make these for a Christmas party, sprinkle half of them with paprika as the recipe calls for and the other half with dill instead of the paprika. The dill is tasty and having the red and green alternate is quite festive!


Ooh, I like that idea. Very festive. Now to wait 11 months!

Julie D

Hi, I can’t wait to make these. They look really delicious. My only request… Please please please can you include nutrition information and serving size for those few of us who are watching our calories. Thank you.


When it’s not provided, it’s very easy to find the information yourself. There are several free online recipe calculators. FWIW I recall that a comparison study of some sort decided that the one on Rachel Ray’s website was the best.


Really easy to make and so delicious!

Barb W.

So good, all the omni's requested the recipe!!


I've made these 3 times. The most simple, delicious appetizer. Even if you don't have potatoes, the hummus is divine as a dip for vegetables and crackers. Highly recommend trying. :)


These are my go-to when I want to impress at a gathering. Omnis love them and so do I! I like to add kala namak for an eggy taste, pickle juice and Coleman’s mustard.

About the Author

A headshot of Jane and Ann Esselstyn

About the Author

Ann Crile Esselstyn, M.Ed., and Jane Esselstyn, R.N.

Ann and Jane Esselstyn are a mother-daughter team with decades of experience developing delicious, healthful dishes both for their family and for Dr. Caldwell Esselstyn’s many grateful patients. They co-authored Be a Plant-Based Woman Warrior and The Prevent & Reverse Heart Disease Cookbook, and regularly feature heart-healthy recipes on their popular YouTube channel. Ann developed the recipes for The New York Times bestselling book Prevent and Reverse Heart Disease. Jane is a wellness instructor and a plant-strong presenter and cook, as well as a married mother of three. She created the recipe section for the bestselling Plant-Strong and The Engine 2 Seven-Day Rescue Diet, and co-authored The Engine 2 Cookbook with her brother, Rip Esselstyn. Ann and Jane live next door to each other in Cleveland, Ohio. Follow them on Instagram. Photo by Donna Ruhlman
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