Mini Deviled Potatoes – Bite-Sized Crowd Pleasers

If you love deviled eggs but want a fun, hearty alternative, these Deviled Potatoes are the perfect choice. Soft baby potatoes take the place of eggs, filled with a creamy, tangy, and flavorful filling that’s sure to impress guests at any gathering. They’re ideal for potlucks, picnics, or as a unique appetizer during the holidays. This easy recipe transforms simple potatoes into a show-stopping bite everyone will love, creamy on the inside, lightly crisp on the outside, and seasoned to perfection.

Why You’ll Love This Recipe

• Egg-free twist: All the flavor of deviled eggs without the eggs.
• Crowd-pleasing appetizer: Perfect for parties, holidays, and game days.
• Customizable: Add your favorite spices or herbs for a personalized touch.
• Make-ahead friendly: Easy to prep and store before serving.
• Simple ingredients: Budget-friendly and ready in less than 30 minutes.

Ingredients

• 1 ½ pounds small baby potatoes
• 2 tablespoons olive oil
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon yellow mustard
• 1 teaspoon apple cider vinegar or lemon juice
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon finely chopped chives or green onions
• Additional paprika and chives for garnish

Step-by-Step Instructions

1. Preheat the oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the potatoes: Scrub and rinse the baby potatoes, then slice each in half lengthwise.
3. Roast: Place them cut side down on the baking sheet, drizzle with olive oil, and bake for 20–25 minutes until tender.
4. Scoop centers: Let them cool slightly, then carefully scoop out the centers with a small spoon or melon baller, leaving sturdy shells.
5. Make the filling: In a bowl, mash the scooped potato flesh with mayonnaise, Dijon mustard, yellow mustard, vinegar, paprika, garlic powder, salt, and pepper. Mix until creamy.
6. Fill the shells: Spoon or pipe the filling back into the potato halves.
7. Garnish and serve: Sprinkle with paprika and chopped chives. Serve warm or chilled.

Tips & Variations

• Add crunch: Top with crispy fried onions or crumbled roasted chickpeas.
• Make it spicy: Mix in cayenne or hot sauce to the filling.
• Use Greek yogurt: Swap half of the mayonnaise for a lighter version.
• Flavor twist: Try curry powder, dill, or a dash of horseradish for variation.
• Vegan version: Use vegan mayo and plant-based milk to achieve a similar creamy texture.

Storage & Freezer Instructions

Refrigerate: Store leftover deviled potatoes in an airtight container for up to 3 days.
Freezing not recommended: The filling may separate when thawed.
Make ahead: Roast the potatoes and prepare the filling a day early. Fill and garnish before serving for best texture.

Serving & Pairing Ideas

• Serve as a side with Stuffed Salmon or Oven-Baked Beef Back Ribs.
• Perfect for brunch buffets, potlucks, or holiday tables.
• Pair with a light salad, grilled chicken, or roasted vegetables.
• Sprinkle extra paprika for a festive look.

Frequently Asked Questions

Can I boil the potatoes instead of roasting them?

Yes, but roasting enhances flavor and keeps the shells firmer for filling. If boiling, cook until just tender, then cool completely before scooping.

How can I make the filling extra smooth?

Mash the scooped potato with a fork or press through a fine mesh sieve before adding other ingredients. This ensures a silky, creamy texture.

Can I prepare these ahead of time for an event?

Yes. You can roast and scoop the potatoes up to 24 hours in advance. Store them in the refrigerator and fill right before serving.

What’s the best potato variety for this recipe?

Small waxy potatoes like baby Yukon golds or red potatoes hold their shape best after baking and scooping.

Ready to Make It?

These Deviled Potatoes are a creative, crowd-pleasing dish that bring comfort food and elegance together. Whether you’re serving them at brunch or a family dinner, they deliver the creamy, tangy goodness everyone loves, without the eggs. Pin this recipe and add it to your appetizer list for the season!

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