Description
These Deviled Potatoes are a delightful twist on traditional deviled eggs, with a creamy and tangy filling stuffed into perfectly cooked baby potatoes. They make a fantastic appetizer or side dish for any gathering.
Ingredients
Scale
Potatoes:
- 12 baby potatoes (plus 1–2 more for filling)
- 1 teaspoon salt (for boiling)
- 8 cups water
Filling:
- 1/4 cup mayonnaise or sour cream
- 1–2 teaspoons yellow mustard
- 1/4 cup dill pickle juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- Optional: chopped green onions and paprika for garnish
Instructions
- Prepare Potatoes: Wash and slice the baby potatoes lengthwise. Boil water with salt, add potatoes, and cook until tender.
- Cool Potatoes: Remove potatoes, cool in a water bath, then scoop out the insides carefully.
- Make Filling: Combine potato insides with mayo, mustard, pickle juice, garlic & onion powder, salt, and pepper.
- Fill Potatoes: Spoon or pipe the filling back into the potato shells.
- Garnish and Chill: Garnish with paprika and/or green onions, then refrigerate until serving.
Notes
- You can customize the filling with ingredients like bacon bits, shredded cheese, or hot sauce.
- For a shortcut, use pre-cooked or leftover potatoes instead of boiling them from scratch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Method: Boiling, Mixing, Stuffing
- Cuisine: American
Nutrition
- Serving Size: 2 deviled potato halves
- Calories: 140
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
Keywords: Deviled Potatoes, Appetizers, Party Food, Potato Recipes
