Deviled Potatoes
Deviled potatoes are a delicious twist on deviled eggs, offering the same creamy, tangy flavor in a bite-sized potato shell. Perfect for gatherings, these potato salad-stuffed potatoes are a budget-friendly alternative when egg prices are high!
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During the holidays we always have trays full of deviled eggs but with the prices of eggs I am not sure it will happen this Easter . The texture and seasoning mimic traditional deviled eggs so well that they can trick your brain into thinking you’re eating the real thing! These potato salad-stuffed potatoes are a perfect alternative when egg prices are high or if you’re looking for a fun, budget-friendly party snack. If you like this recipe check out my Pimento and Cheese Sausage balls for another easy appetizer .
Read more: Deviled Potatoes
Are these the same as twice baked potatoes ? No, twice baked potatoes are made with what you would stuff a baked potato with. These are basically potato salad stuffed potatoes and they are just adorable on a egg platter . They will be a new favorite for sure !
What you you will need to make Deviled Potatoes ?
- Baby Yukon Gold potatoes
- Mayo-Use your favorite I like Dukes or Hellman’s
- Prepared Mustard
- Boiled Eggs – You can eliminate these if you trying to save the cost
- Dill Pickle Relish
- Salt and pepper
- Smoked Paprika
- A pot to boil your potatoes
- Kitchen Knife -Tap HERE for my favorite
- Cutting board
- Melon Baller or small spoon
- Food Processor or Hand mixer
- Piping bag -Optional
- Piping tip -I used a 6B tip
- Egg Plater or storage container
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Variations for these potatoes :
- Add onions for a little bite
- Bacon would be a great addition
- Green onions would add a pop of freshness
- Add ranch dressing along with the mayo
- Mashed avocado would be a great in the filling
Let’s make some deviled potatoes !
Start by place your mini in a pot and cover them with water.
Once they come up to a boil set a timer for 10 minutes . They are done when you can insert a toothpick easily into the center . Once done drain and set aside to cool .
Once the potatoes are cool enough to handle cut them down the center length wise .
Using a melon baller scoop out the flesh and place the flesh into a food processor.
Along with the potato flesh add the mayo , mustard , eggs , pickle relish , salt and pepper .
Blend until smooth .
Pipe or spoon into the potato shell and then sprinkle with a little smoked paprika .
If you like this recipe check out these :
Deviled Potatoes
Equipment
- 1 Melon baller
- 1 Food Processor
- 1 Kitchen Knife Rada is my favorite
Ingredients
- 1 1/2 Pounds gold Yukon potatoes mini or petite -see notes
- 1/2 cup Mayo
- 1 teaspoon yellow mustard
- 2 Tablespoons dill pickle relish
- 2 Large eggs boiled and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon smoked paprika optional
Instructions
- Place potatoes in a pot and cover them with water . Once they come up to a boil set a timer for ten minutes1 1/2 Pounds gold Yukon potatoes
- Check your potatoes by inserting a toothpick , if it goes to the center easily they are done
- Drain potatoes and allow them to cool
- Slice potatoes length wise and allow them to cool completely
- Once the potatoes are cool scoop the flesh out with a melon baller . Leave a little of the flesh around the edges
- Place the flesh into a food processor . Add the mayo , mustard , dill relish , diced boiled eggs , salt and pepper .1/2 cup Mayo, 1 teaspoon yellow mustard, 2 Tablespoons dill pickle relish, 2 Large eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Blend until smooth .
- Either pipe or spoon the filling into the potatoes .
- Sprinkle a little smoked paprika on top of each deviled potato1 teaspoon smoked paprika
- Serve immediately or store in a a covered container in the fridge for up to 3 days
Video
Notes
Nutrition
No, twice baked potatoes are filled with what you would stuff a baked potato with . This is like making a potato salad and stuffing the potato shell with it
You can use what ever mayo alternative you normally use or plain Greek yogurt would be a great alternative
Absolutely! Eliminate the eggs and replace the mayo with a vegan mayo or even a avocado would be great .
Stored in the fridge in a covered container they are good for 2-3 days . After that they get a bit soggy.
No problem , you can use a hand mixer instead . If you don’t have a hand mixer then you will have to mash everything by hand .
