Easy Deviled Potatoes Recipes

Alright, story time! You know when you’ve got people coming over and you need some ridiculously good finger food, but you’re so over the same ol’ chips and dips? Welcome to the party, Easy Deviled Potatoes Recipes—it’s like your fave deviled eggs had a baby with everyone’s beloved potato, and magic happened. Trust me, your taste buds will be happy dancing.

So, the first time I whipped these out, it was a Sunday afternoon—just me, my hubby, and the kiddos running in and out of the kitchen, fingers already sticky from attempts to “help.” These lil’ deviled delights disappeared faster than I could say, “Who’s up for round two?” They’ve become a solid staple in our house—a lifesaver on game nights and just fancy enough for that one couple in your life who loves *brunching out*.

Why You’ll Love This Easy Deviled Potatoes Recipes

1. They’re tiny, addictive flavor bombs.
2. Impossibly cute. Because mini food, right?
3. They rescue you from side dish apocalypse at potlucks.
4. Amazingly versatile. Like, you can dial up the spice until your eyes water, or keep it mellow for the crowd who can’t handle too much heat.

How to Make It

Okay, so here’s the deal. Boil your baby potatoes until they’re just about to start singing “Soft Kitty.” We don’t want mush here, just soft enough for a fluffy center. While that’s happening, mentally prep yourself for the deviling—the mixture of tang and spice we’re about to unleash should come with a warning.

Mix in some mayo for creaminess, a good squeeze of mustard—don’t ask, just trust—and a smidge of your fave paprika. Go crazy if the mood strikes. Top it off with chopped dill or chives or whatever green thing you forgot you’d bought three days ago that’s still hiding at the back of the fridge. Boom. Done. And seriously, if you have any leftover filling, just spread it on toast. You’ll thank me later.

Ingredient Notes

– Baby Potatoes: These nuggets of joy are like bite-sized pillows. Just don’t over-boil, or you’ll have sad, limp potatoes.
– Mayonnaise: Creamy, dreamy magic. I once tried sour cream instead (desperate times), and it was… interesting.
– Mustard: Gives it that zing. If you skip this, prepare for side eyes from your tastebuds.
– Paprika: Not just for the color, it’s a flavor ninja! Seriously, try smoked paprika once and you might never go back.

Recipe Steps

1. Boil the potatoes until fork-tender but still keeping it together.
2. Mix mayo, mustard, and paprika in a bowl like a flavor wizard.
3. Carefully scoop out a little of each potato to make a mini bowl.
4. Fill them with that devilish concoction and sprinkle with something green.

What to Serve It With

Tips & Mistakes

– Don’t get distracted by Instagram while boiling the potatoes—overcooked = sad face.
– Add a mystery spice if feeling adventurous, but have a backup snack if it goes (wonderfully) wrong.

Storage Tips

So, leftovers… if they even exist in your house, chuck them in a container and refrigerate. They’re kinda adorable cold at midnight. Or for breakfast. No judgment here.

Variations and Substitutions

Look, we’ve all been there with an empty fridge staring back at us. I’ve swapped miracle whip in a bind (it works, don’t tell anyone), or honey mustard for regular to shake things up. If you’re out of paprika, a sprinkle of cayenne can give it a scrappy attitude.

Frequently Asked Questions

Easy Deviled Potatoes Recipes

This recipe shows you how to make easy deviled potatoes, perfect as a tasty appetizer or side dish for any occasion.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 small red potatoes
• ▢ 0.5 cup mayonnaise preferably full-fat
• ▢ 2 tablespoon yellow mustard
• ▢ 2 tablespoon chopped fresh chives plus extra for garnish
• ▢ 4 large hard-boiled egg yolks mashed
• ▢ 1 teaspoon apple cider vinegar
• ▢ 0.25 teaspoon paprika for garnish
• ▢ 0.5 teaspoon salt or to taste
• ▢ 0.25 teaspoon black pepper freshly ground

Instructions

Preparation Steps

• Wash and boil the red potatoes in salted water until fork-tender, about 20 minutes. Drain and cool slightly.
• Cut each potato in half and carefully scoop out the insides, leaving a thin shell.
• In a bowl, mash the scooped potato with mayonnaise, mustard, mashed egg yolks, apple cider vinegar, salt, and black pepper until smooth.
• Spoon or pipe the mixture back into the potato shells and sprinkle with paprika and chopped chives.
• Chill in the refrigerator for at least 1 hour before serving.

Notes

These deviled potatoes can be made a day ahead and stored covered in the refrigerator for best flavor and texture.