Deviled Potatoes
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These deviled potatoes are a creamy, tangy potato appetizer made with baby potatoes, eggs, mustard, mayo, and pickles. Perfect as party potato bites, a make-ahead appetizer, or an easy holiday snack.
These Deviled Potatoes are a fun twist on classic deviled eggs. They’re creamy, tangy, bite-sized, and perfect for holidays, an easy potluck recipe, and great for cookouts and party trays. If you’re looking for an easy potato appetizer that feels familiar but a little unexpected, this recipe is always a hit.
We took tender baby potatoes and filled them with a creamy mixture of hard-boiled eggs, mayonnaise, yellow mustard, pickle juice, and chopped pickles for a bite-sized version of our deviled egg potato salad. They’re simple to make, easy to prep ahead, and guaranteed to disappear fast.
You get a baby potatoes appetizer that is rich, flavorful, and easy to serve. Best of all, this is a make-ahead appetizer, so you can prep them ahead and chill until you’re ready to serve.
Love a good spin on a classic? Try our deviled pickles!
Ingredients You’ll Need
- Baby or new potatoes – These are the base of the recipe and the perfect size for bite-sized servings. Choose small potatoes that are close to golf-ball size so they cook evenly and are easy to fill.
- Salt – Salt flavors the boiling water and seasons the filling. It helps bring out the flavor of the potatoes and balances the creamy ingredients.
- Hard-boiled eggs – These give the filling its classic deviled flavor and creamy texture. You can use homemade hard-boiled eggs or store-bought peeled eggs to save time.
- Mayonnaise – Mayo makes the filling smooth and rich. If you want a slightly lighter filling, you can swap part of it with plain Greek yogurt or sour cream.
- Yellow mustard – Yellow mustard gives these potatoes their signature deviled taste and color. Dijon can be used, but yellow mustard gives the most classic flavor.
- Pickle juice – A little pickle juice adds tang and helps loosen the filling. White vinegar can work in a pinch, but pickle juice gives the best flavor.
- Finely chopped pickle – Chopped pickles add texture and a bright, salty bite. Dill pickles are great here, but relish can work too.
These make a great addition to your Easter dinner menu or Easter brunch menu!
Instructions
Step 1 – Boil the potatoes. Fill a large pot with water and bring it to a boil. Add the potatoes and boil until they are fork-tender.
Step 2 – Cool the potatoes. Carefully pour the potatoes into a strainer and run cold water over them to stop the cooking process. Pat dry and set aside to cool completely.
Step 3 – Make the filling base. While the potatoes cool, finely chop the hard-boiled eggs and place them in a small bowl. Add the mayonnaise, mustard, pickle juice, chopped pickle, and salt.
Step 4 – Cut the potatoes. Once the potatoes are cool, cut each one in half. Slice a tiny piece off the rounded side so each half can sit flat. Sprinkle a little salt into the potato.
Step 5 – Scoop out the centers. Gently scoop out the inside of each potato half and place the scooped potato into the bowl with the egg mixture. Leave enough potato around the edges so the shells stay sturdy.
Step 6 – Mash the filling. Mash the mixture together with a spoon or fork until everything is well combined and creamy.
Step 7 – Fill the potatoes. Spoon the potato mixture back into the potato halves. You can also pipe the filling in if you want a neater presentation.
Step 8 – Chill and serve. Refrigerate until ready to serve. Chilling helps the filling firm up and gives the flavors time to come together.
Expert Tips & Tricks
- Pick potatoes that are close in size so they cook evenly. If some are much larger than others, they won’t all be done at the same time.
- Be careful not to overcook the potatoes. You want them tender enough to scoop, but not so soft that they fall apart.
- Let the potatoes cool completely before cutting and filling. Warm potatoes are harder to handle and can make the filling too soft.
- When scooping, use a small spoon ( I like to use a teaspoon-size measuring spoon) and don’t remove too much. Leaving a thin border around the edge helps the potato hold its shape.
- Taste the filling before stuffing the potatoes. Depending on the potatoes, you may want a little more salt, mustard, or pickle juice.
- For a prettier platter, garnish with paprika, chopped chives, or a tiny piece of pickle on top.
Variations & Customizations
- For a more classic deviled egg look, sprinkle the tops with paprika before serving.
- If you like some heat, stir in a dash of hot sauce or a pinch of cayenne.
- For a sweeter version, swap the chopped dill pickles for sweet relish.
- You can also change up the mustard. Yellow mustard gives the most traditional flavor, while Dijon adds a sharper, more grown-up bite.
- If you want to turn these into heartier stuffed baby potatoes, top them with chopped bacon, fresh herbs, or a little shredded cheese.
Serving Suggestions
These deviled egg potatoes are great served cold on an appetizer platter with deviled eggs, sliders, dip, and fresh veggies. Since they’re bite-sized, they’re easy to add to buffet tables and holiday spreads.
They also work nicely with other bite-sized appetizers, including Southern Deviled Eggs, or any of our variations on the classic deviled egg 10+ Deviled Egg Recipes You Have to Try, and 100+ Bite Size Appetizers for Parties.
Storage & Reheating
Store leftover deviled potatoes in an airtight container in the refrigerator for up to 2 to 3 days.
These are best served cold, so there’s no need to reheat them. If you want to take the chill off slightly, let them sit out for a few minutes before serving.
I don’t recommend freezing them, since the texture of the potatoes and filling can change after thawing.
Frequently Asked Questions (FAQs)
Deviled potatoes are small potato halves filled with a creamy mixture inspired by deviled eggs. They usually include eggs, mayo, mustard, and a tangy ingredient like pickle juice or relish.
Baby potatoes or new potatoes work best because they’re naturally small and make perfect bite-sized servings.
Yes. These are a great make-ahead appetizer. You can prepare them several hours ahead and keep them chilled until serving.
Yes. Relish works well and can save prep time. Dill relish will keep the flavor savory, while sweet relish will make the filling a little sweeter.
They’re best served chilled or slightly cool so the filling stays firm and the flavors stay balanced.
Yes. Piping the filling makes them look more polished, especially for parties or holiday platters.
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Deviled Potatoes
Ingredients
- 8 Baby or New Potatoes, small (golf ball size)
- 1 tablespoon Salt
- 2 Hard-boiled eggs
- 1 tablespoon Mayonnaise
- 2 tablespoons Yellow Mustard
- 2 teaspoons Pickle juice
- 1/4 teaspoon Salt
- 1 tablespoon Finely chopped pickle
Instructions
- Fill a large pot with water and bring it to a boil.
- Add potatoes and boil until they are fork tender.
- When potatoes are ready carefully pour them into a strainer and run cold water over them to stop the cooking process. Pat dry and set aside to cool completely.
- While the potatoes cool finely chop the hard-boiled eggs and place in a small bowl.
- In the bowl with the eggs add mayonnaise, mustard, pickle juice, chopped pickles, and salt.
- Once potatoes are cool cut each one in half and cut a small slice off of the rounded side so the potato can sit flat.
- Scoop out the inside of each potato half placing the potato insides in the bowl with the eggs. Add a sprinkle of salt to the inside of each potato half.
- Mash the mixture together with a spoon or fork until well combined.
- Scoop the potato salad mixture into the potato halves.
- Let chill in the refrigerator until ready to serve.
Nutrition
