Deviled Potatoes
These Deviled Potatoes have all the creamy, tangy flavor of deviled eggs tucked inside tender, buttery baby potatoes. Seasoned with Dijon mustard, sweet pickles, green onions, and paprika, they’re a fun bite-sized appetizer for holidays, parties, and potlucks!
Servings: 2 dozen
Equipment
- Piping Bag with 1 MM tip
Ingredients
- 12 Baby Potatoes
- 1 tbsp Salt for boiling
- 1/2 cup Mayo or Miracle Whip
- 2 tsps. Dijon Mustard
- 1/4 cup Finely Diced Bread and Butter Pickles
- 1/4 cup Chopped Green Onions
- Salt and Pepper to taste
- Paprika for garnish
- Chives for garnish
Instructions
- Start by placing your potatoes in a pot of water with your tablespoon of salt. Boil just until tender.
- Slice each potato in half, and scoop out the centers, as shown. Place the centers in a bowl. Set scooped out potatoes to the side.
- To your bowl of potatoes add mayo, mustard, diced pickles, green onions, salt, and pepper.
- Mix with a hand mixture until combined and the consistency of mash potatoes.
- Fill your piping bag with the mixture and pipe into each potato half. Just like you would with deviled eggs!
- Top with paprika and chives. Serve and enjoy! I’ll be bringing these to Thanksgiving!