Step 1

Add 15 small Yukon Gold potatoes (about 1 lb. total), scrubbed, to a large saucepan of boiling generously salted water. Return to a boil and cook potatoes until fork-tender, 15–20 minutes. Drain potatoes and transfer to a bowl of ice water; let cool 5 minutes. Drain again.

Step 2

Cut each potato in half. Slice off a small piece from rounded end to create a flat side so potato halves can sit cut side up. Scoop out a rounded ½-teaspoonful of flesh from each half to make a well in the center. Transfer potato flesh to a medium bowl as you work. (You should have about 1 cup when you’re done.)

Step 3

Add ¼ cup vegan mayonnaise, 2 Tbsp. plant-based milk or water, 1 Tbsp. sweet relish, finely chopped if chunky, 1 Tbsp. yellow mustard, 1½ tsp. apple cider vinegar, 1 tsp. onion powder, ½ tsp. kala namak (black salt), and ½ tsp. ground turmeric to scooped out potato flesh. Using a potato masher or fork, smash everything together, adding more plant-based milk by the teaspoonful if needed to achieve a pipable consistency, until smooth. Taste filling and season with kosher salt if needed.

Step 4

Transfer filling to a piping bag fitted with a star tip or a resealable plastic bag with one corner snipped off. Pipe some filling into each potato half. Top potatoes with a dash of smoked paprika and a dill sprig. Transfer deviled “eggs” to a platter to serve.