Description
Deviled Potatoes are a creamy, flavorful twist on the classic deviled eggs, made with tender baby potatoes, a creamy mayonnaise and mustard filling, and garnished with paprika and chives. These bite-sized treats are perfect for any gathering, offering a savory and tangy appetizer that’s simple to make and sure to impress your guests!
Ingredients
2 pounds baby potatoes
½ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
¼ cup chopped fresh chives
Paprika for garnish
Instructions
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Cook the potatoes: Wash the baby potatoes and place them in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain and let cool slightly.
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Prepare the potatoes: Once cool, cut each potato in half lengthwise. Scoop out a small portion of the flesh to create a well for the filling. Be careful not to scoop too much to keep the skin intact.
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Make the filling: In a bowl, combine the scooped-out potato flesh, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mash until smooth and well mixed.
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Fill the potatoes: Spoon the filling into the hollowed-out potato halves. Use a piping bag or spoon for an even fill.
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Garnish: Sprinkle the tops with paprika. Optionally, add chopped chives for extra flavor and color.
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Serve or refrigerate: Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Notes
Herb variation: Add fresh herbs like dill, parsley, or thyme to the filling for extra flavor.
Spicy version: Stir in hot sauce or chopped jalapeños to the filling for some heat.
Cheesy topping: Sprinkle shredded cheddar cheese on top before garnishing for extra creaminess.
