Description
Deviled Potatoes are a creative twist on the classic deviled eggs — creamy, flavorful, and made with tender baby potatoes instead of eggs. These bite-sized appetizers are perfect for parties, picnics, or holiday spreads, featuring a tangy, savory filling with a sprinkle of paprika and chives.
Ingredients
- 12 baby potatoes (red or gold)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar or lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (plus more for garnish)
- 2 tablespoons finely chopped chives or green onions
- 1 tablespoon chopped pickles or relish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and dry the baby potatoes. Slice each potato in half lengthwise.
- Toss potatoes with olive oil, salt, and pepper, then place them cut-side down on the baking sheet. Roast for 20–25 minutes, or until tender.
- Let potatoes cool slightly, then carefully scoop out a small portion of the flesh from each half using a small spoon or melon baller, leaving a sturdy shell.
- In a bowl, mash the scooped potato flesh with mayonnaise, Dijon mustard, vinegar, garlic powder, onion powder, smoked paprika, and chives. Add relish if desired, and mix until smooth and creamy.
- Spoon or pipe the mixture back into the potato shells.
- Sprinkle with extra paprika and garnish with more chives before serving warm or chilled.
Notes
- Use small, evenly sized potatoes for a consistent look and even cooking.
- For a vegan version, substitute vegan mayo and skip dairy-based add-ins.
- These can be made ahead — refrigerate and garnish right before serving.
- Add crispy bacon bits or shredded cheese for extra richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasted
- Cuisine: American