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Deviled Potatoes Recipe

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4.3 from 2 reviews

These Deviled Potatoes are a delightful twist on the classic deviled egg, combining creamy, tangy filling with tender baby potatoes. Perfect as a savory appetizer or side dish, this recipe features a flavorful blend of hard-boiled eggs, mayonnaise, Dijon mustard, blue cheese, and crunchy vegetables, all baked or air-fried for perfectly tender potatoes with a creamy, textured filling.

Ingredients

Potatoes and Eggs

  • 10 baby potatoes (egg size)
  • 3 hard boiled eggs, chopped

Filling

  • 1/4 cup mayonnaise
  • 1/2 tbsp Dijon mustard
  • 1 tsp Tabasco sauce
  • 1 tbsp chopped chives (10 g)
  • 1/4 cup chopped celery stalks (45 g)
  • 1 tbsp blue cheese (25 g)
  • 1/4 cup chopped dill pickles (55 g)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt to taste
  • Pepper to taste
  • Olive oil, for drizzling
  • Extra chopped chives, for garnish

Instructions

  1. Cook the Potatoes: Place the baby potatoes in a single layer in an air fryer basket. Cook at 200°C (392°F) for about 30 minutes or until the skins start to wrinkle and a knife slides easily through the center. Alternatively, bake in an oven at 180°C (356°F) for 50 minutes until tender but still holding shape.
  2. Boil the Eggs: Add the eggs to a pot and cover with cold water. Bring to a boil, then cook until fully set. Transfer to cold water to cool before peeling. This cooling step makes peeling easier.
  3. Prepare the Filling Ingredients: Peel and finely chop the hard-boiled eggs into small pieces. Set aside.
  4. Scoop the Potatoes: Once the potatoes are cooked and cool enough to handle, slice a small top off each and gently scoop out the center, leaving a thin border to avoid breaking the potato skin.
  5. Make the Filling: In a bowl, mash the scooped potato until mostly smooth but still slightly textured. Add the chopped eggs and combine lightly to maintain slight chunks.
  6. Mix the Dressing: Add mayonnaise gradually, Dijon mustard, Tabasco, chopped pickles, celery, chives, blue cheese, garlic powder, onion powder, salt, and pepper to the potato and egg mixture. Stir until creamy but textured, avoiding overmixing that would make it too smooth. Taste and adjust seasoning as needed.
  7. Fill the Potatoes: Spoon the creamy filling into each hollowed potato, mounding slightly over the top for a hearty presentation.
  8. Garnish and Serve: Drizzle the filled potatoes with olive oil and sprinkle extra chopped chives and a pinch of salt on top. Serve immediately or chilled as a flavorful appetizer or side.

Notes

  • For best texture, do not over-mash the potato filling; leaving some chunks adds a pleasant bite.
  • Adjust the amount of Tabasco and mustard to taste, depending on desired heat and tanginess.
  • Blue cheese adds a rich depth, but can be omitted or substituted if preferred.
  • Can be prepared ahead of time and stored covered in the refrigerator for up to 24 hours.
  • Warm the potatoes slightly before filling if preparing in advance to make scooping easier.

Find it online: https://marthatasty.com/deviled-potatoes-recipe/