These Deviled Potatoes have all the creamy, tangy flavor of deviled eggs, but in a bite-sized, buttery potato shell. The smooth filling is rich, zesty, and perfectly seasoned with Dijon mustard, pickles, and a touch of paprika. They’re the kind of finger food that disappears fast at every party or holiday gathering!

Deviled Potatoes

I came up with these Deviled Potatoes one holiday when I ran out of eggs but still wanted something everyone would love.

They were such a hit that now they’re a must have at every family gathering! They’ve got the creamy, tangy flavor of deviled eggs tucked inside tender little potatoes.

These are even easier to make, since you don’t have to peel all the hard boiled eggs.

Trust me, y’all! Nobody even misses the eggs. They have a smooth filling with the pop of paprika and the fresh chives on top make them look as good as they taste.

Every bite is rich, flavorful, and just plain hard to stop eating. I will definitely be serving these again this Thanksgiving.

Why You’ll Love Deviled Potatoes

All the flavor of deviled eggs without the eggs.
The smooth, seasoned filling inside tender baby potatoes makes the perfect little finger food.
Easy to make ahead. These hold up beautifully in the fridge, so you can prep them early for holiday gatherings or potlucks.

Ingredients for Deviled Potatoes

Baby Gold Potatoes: Mini potatoes have a creamy texture and buttery flavor that mimics the inside of a deviled egg.
Salt: A little bit of salt in your boiling water seasons the potato shells as they cook.
Mayo or Miracle Whip: For the classic creamy filling.
Dijon Mustard: Adds tang and kick.
Bread and Butter Pickles: They add a touch of sweetness and crunch.
Green Onions: For a mild onion flavor and a bit of freshness.
Salt and Black Pepper: To give the filling some taste.
Paprika: For a pretty garnish and smoky flavor.
Chives: To garnish the top of your deviled potatoes.
Piping Bag with a 1M Tip: To pipe the filling back into the potatoes.

How to Make Deviled Potatoes

Boil the Potatoes: Start by placing your baby potatoes in a pot of cold water with salt. Bring them to a boil and cook until they’re fork-tender. You don’t want them falling apart, just soft enough for the centers to scoop out easily.

Prep the Potatoes: Drain the potatoes and let them cool so they’re easier to handle. Slice each one in half using a sharp knife. Use a melon baller, small spoon, or small measuring spoon to gently scoop out the center of each potato, creating the potato shells. Place the scooped-out centers into a medium bowl and set your potato skins aside on a baking sheet.

Make the Filling: Add mayo or Miracle Whip, Dijon mustard, diced bread and butter pickles, green onions, and salt and pepper to the bowl of potato filling. Mix everything together with a hand mixer, potato masher, or a food processor until smooth and creamy.

Pipe the Mixture: Spoon the filling into a piping bag fitted with a large star tip. Carefully pipe the mixture into each potato shell, just like you would fill deviled eggs. If you don’t have a piping bag, you can use a small spoon to fill them instead.

Add the Topping: Sprinkle each potato with paprika for a pop of color and flavor, and top with a few snipped chives or fresh herbs like dill.

Ways to Serve Deviled Potatoes

As a side dish or appetizer for holiday gatherings like Thanksgiving or Easter.
On a large platter as a fun finger food or appetizer for parties and potlucks.
Paired with grilled meats or barbecue pulled pork for an easy cookout side.
On a snack board with cheeses, pickles, and other small bites.
Can you say girl dinner?

How to Store Leftovers

Place your leftover deviled potatoes in a single layer inside an airtight container. If you need to stack them, add a sheet of parchment paper in between the layers to keep the tops from smudging.

Store them in the refrigerator for up to 3 days. When you’re ready to serve again, let them sit out for about 15–20 minutes so they come to room temperature.

Avoid freezing them, since the filling will separate and change texture once thawed.

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