Deviled Potatoes – A Delicious Twist on the Classic Deviled Egg

If you love deviled eggs but want something a little heartier (and totally unique), Deviled Potatoes are your new favorite appetizer. These bite-sized treats swap the egg whites for tender baby potatoes, filled with a creamy, tangy, and perfectly seasoned yolk-style filling. They’re just as addictive as the original—maybe even more so—and are a great option for picnics, holidays, or parties. I first tried these when cooking for a vegetarian crowd, and they disappeared in minutes! Creamy, flavorful, and beautifully golden, they’re proof that comfort food can also be creative.

Why You’ll Love This Recipe

These Deviled Potatoes are fun, flavorful, and completely irresistible. They offer all the tangy, creamy goodness of deviled eggs with a slightly heartier bite thanks to the tender potato base. Perfect for vegetarians or anyone looking to switch up traditional appetizers, they’re also easy to prepare and serve warm or chilled. The creamy filling—rich with mustard, mayonnaise, and seasonings—pairs beautifully with the natural sweetness of the potato. Once you try them, they’ll become a permanent addition to your party spread.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Baby potatoes – Small yellow or red potatoes work best; they’re the perfect size for finger food and hold up well after boiling.

Mayonnaise – Adds creaminess and richness to the filling.

Dijon mustard – Brings that signature deviled flavor and a touch of tang.

Apple cider vinegar or lemon juice – Balances the richness with bright acidity.

Salt and pepper – Essential for enhancing the natural flavors.

Paprika – Classic garnish that adds mild spice and beautiful color.

Chives or green onions – Freshly chopped for garnish and a touch of oniony bite.

Egg yolks (optional) – For a nod to traditional deviled eggs, you can blend in one cooked yolk for flavor and texture.

Garlic powder – Adds depth and warmth to the filling.

Olive oil – Used to lightly brush the potatoes before roasting for a golden finish.

Optional additions: Crumbled bacon, shredded cheddar, or a pinch of cayenne for extra heat.

Directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Wash and halve the baby potatoes lengthwise, keeping them as uniform as possible. Toss them in a bit of olive oil, salt, and pepper, then arrange them cut side down on the baking sheet. Roast for 20–25 minutes, or until tender and golden brown.

Once roasted, let the potatoes cool slightly, then carefully scoop out a small portion of the center from each half using a small spoon or melon baller. Place the scooped potato flesh in a bowl and mash it until smooth. Add mayonnaise, Dijon mustard, vinegar (or lemon juice), garlic powder, salt, and pepper. Stir until the mixture is creamy and well combined. Adjust seasoning to taste.

Spoon or pipe the filling back into the hollowed-out potatoes. Garnish with a sprinkle of paprika and chopped chives for color. Serve warm or chilled—either way, they’re guaranteed to impress your guests!

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes about 20 deviled potato halves (serves 6–8 people). Preparation takes 10 minutes, baking 25 minutes, and assembly 10 minutes, for a total of around 45 minutes.

Storage/reheating

Store leftover deviled potatoes in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or gently reheated in the oven at 325°F (165°C) for 10 minutes. Avoid microwaving, as it can make the potatoes soggy.

Variations and Customizations

Loaded Deviled Potatoes – Add crispy bacon bits, shredded cheddar, and a dollop of sour cream for a “loaded baked potato” vibe.

Spicy Kick – Stir in a pinch of cayenne, hot sauce, or diced jalapeños for a little heat.

Herb Lovers’ Mix – Blend in fresh dill, parsley, or thyme for extra freshness.

Vegan Version – Replace mayo with vegan mayonnaise and skip the egg yolk.

Smoky Chipotle – Add chipotle powder or adobo sauce for a smoky, spicy twist.

Buffalo Style – Mix buffalo sauce into the filling and top with blue cheese crumbles.

Cheesy Delight – Stir in grated Parmesan or cheddar for a richer filling.

Curried Potatoes – Add curry powder and a dash of turmeric for an Indian-inspired variation.

Pickle Lovers’ – Add finely chopped dill pickles or relish for tangy crunch.

Sweet & Savory – Sprinkle a touch of smoked paprika and honey over the top for a balanced flavor surprise.

FAQs

Can I boil the potatoes instead of roasting?

Yes, but roasting gives better flavor and prevents the skins from becoming too soft.

Can I make these ahead of time?

Yes, you can roast and fill them a day in advance; just refrigerate and serve chilled or at room temperature.

Can I use large potatoes?

You can, but baby potatoes make perfect bite-sized portions for parties.

What kind of potatoes work best?

Yukon Gold or small red potatoes are ideal—they hold their shape well and have great flavor.

Can I add eggs to the filling?

Yes, one cooked yolk adds extra richness and ties in that deviled egg flavor.

Can I make them vegan?

Absolutely—use vegan mayo and skip the egg yolk.

What’s the best way to scoop out the centers?

A melon baller or small measuring spoon works perfectly.

Can I serve them cold?

Yes, they’re delicious both warm and chilled, making them versatile for any event.

How do I make the filling smoother?

Add a little more mayo or mash the potatoes thoroughly before mixing.

Can I use sour cream instead of mayo?

Yes, it gives the filling a tangier flavor and creamier texture.

Conclusion

Deviled Potatoes are a fun, flavorful, and modern twist on a beloved classic. With their creamy, tangy filling and perfectly roasted potato shells, they’re the kind of appetizer that disappears fast at any gathering. Simple to make and endlessly customizable, they’re perfect for potlucks, holidays, or casual entertaining. Whether you serve them warm or chilled, these bite-sized beauties are sure to become a signature favorite in your recipe collection.

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