Description

Deviled potatoes are a fun, bite-sized appetizer inspired by classic deviled eggs, featuring tender baby potatoes filled with a creamy, tangy mustard and pickle mixture perfect for parties and gatherings.

Ingredients

1½ pounds baby potatoes (24 oz / 680 g)

1 tablespoon plus 1 teaspoon salt, divided

½ cup mayonnaise

1 tablespoon yellow mustard

¼ cup chopped dill pickles (about 2 pickles)

¼ cup finely chopped green onions (about 3 onions)

½ teaspoon black pepper

1 teaspoon paprika, divided

Chopped chives for garnish

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Instructions

Place baby potatoes in a large saucepan and cover completely with water. Add 1 tablespoon salt.
Bring to a boil over medium-high heat and cook for about 10 minutes, until fork-tender.
Drain and let cool until safe to handle.
Slice each potato in half lengthwise.
Using a small spoon or melon baller, carefully scoop out the center of each half, leaving about ⅛ inch around the edges.
Place the scooped potato centers in a mixing bowl and mash until smooth.
Add mayonnaise, mustard, chopped pickles, green onions, black pepper, remaining 1 teaspoon salt, and ½ teaspoon paprika. Mix until well combined and smooth.
Spoon or pipe the filling into the potato halves.
Sprinkle with remaining paprika and garnish with chopped chives before serving.

Notes

Leave a thin layer of potato in the shells to prevent tearing.

For extra flavor, roast the potatoes instead of boiling.

Greek yogurt can replace mayonnaise for a lighter option.

Best served chilled or at room temperature.

Nutrition

Serving Size: 2 halves
Calories: 120
Sugar: 1g
Sodium: 210mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 2g
Cholesterol: 5mg