What To Expect From This Recipe

• Taste: Prepare your taste buds for a surprisingly similar experience to deviled eggs, but with the satisfying earthiness of potatoes taking center stage. The creamy filling is perfectly balanced with the tartness from mustard and pickle juice, offering a delightful tang, while mayonnaise ensures a smooth, rich texture. It’s a burst of savory, zesty flavor in every bite!
• Ease: This recipe is wonderfully straightforward. The process involves simply boiling the potatoes until tender, carefully scooping out their centers, mixing a handful of ingredients for the flavorful filling, and then refilling the potato shells. It’s a step up from basic cooking but remains incredibly accessible for cooks of all skill levels, requiring no advanced techniques.
• Time: From start to finish, you can have these deviled potatoes ready in under an hour. Boiling the potatoes takes approximately 15-20 minutes, followed by a quick 5-10 minutes to cool them down. The final step of mixing the filling and piping it back into the potatoes is surprisingly fast, requiring just 10-15 minutes. This makes them an ideal last-minute appetizer or a convenient make-ahead dish.

1. Step 1. Prepare and Boil Potatoes: Begin by thoroughly washing your baby potatoes. Once clean, carefully slice each potato lengthwise, creating two halves. This helps them cook evenly and makes scooping easier later. In a large pot, combine the potatoes with enough water to cover them, and add a generous teaspoon of salt to flavor the potatoes from the inside out. Bring the water to a rolling boil over high heat. Add the sliced potatoes and boil for 15-20 minutes, or until they are tender enough to be easily pierced with a knife but still hold their shape.

2. Step 2. Cool the Potatoes: Once the potatoes are cooked, immediately remove them from the hot water using a slotted spoon. Transfer them directly into a bowl filled with ice water (an ice bath). This crucial step stops the cooking process, preventing them from becoming mushy, and helps them cool down quickly so you can handle them comfortably.

3. Step 3. Scoop Out the Middles: After the potatoes have sufficiently cooled, gently scoop out the soft middles from each potato half. Use a small spoon or a melon baller for precision, leaving a thin border of potato flesh in the skin to maintain structural integrity. Chef’s Tip: To ensure you have plenty of filling for a generous presentation, consider sacrificing one or two potato halves by scooping out their entire contents. This extra potato flesh will add bulk and richness to your filling, allowing you to beautifully overfill the remaining potato shells.

4. Step 4. Prepare the Creamy Filling: In a medium-sized bowl, combine the scooped-out potato flesh (including the “sacrificed” potatoes), mayonnaise, mustard (start with 1 teaspoon and add more to taste), all the specified spices (garlic powder, onion powder, salt, and pepper), and the dill pickle juice. Mix these ingredients thoroughly until well combined. For an exceptionally smooth and lump-free filling, you can use a stand mixer or an electric hand mixer. If you prefer a slightly chunkier texture, simply mix by hand with a fork.

5. Step 5. Fill the Potato Halves: Once your filling is ready, it’s time for the fun part! You can either spoon the filling carefully back into each hollowed-out potato half for a rustic look or, for a more elegant presentation, pipe the filling using a pastry bag fitted with a large round or open star tip. Avoid using closed star tips as the potato filling might be a little too chunky to pass through cleanly. Aim for a generous mound of filling on each potato.

6. Step 6. Garnish and Serve: Complete your deviled potatoes by garnishing them. A sprinkle of paprika adds a classic touch of color and a hint of flavor, while finely chopped fresh green onions provide a vibrant look and a fresh, mild oniony bite. Arrange the finished deviled potatoes on a platter and refrigerate them until you’re ready to serve. Chilling allows the flavors to meld and the filling to firm up slightly. Enjoy these delightful bites!

📌 Top Tips & Hacks for Perfect Deviled Potatoes

• Use salted water when boiling the potatoes: This simple step is crucial for infusing the potatoes with flavor from the very beginning. Without it, your potato bases might taste bland in comparison to the rich, seasoned filling. Don’t underestimate the power of seasoning your cooking water!
• For the smoothest filling, use an electric mixer: While you can mix the filling by hand, an electric mixer (either a stand mixer or a hand mixer) will quickly break down any small potato lumps and thoroughly combine all ingredients, resulting in an incredibly smooth and creamy texture that melts in your mouth.
• Choose and prep your potatoes wisely: I often buy two 1.5-pound bags of baby potatoes to mix and match. This allows me to select a dozen (or more) potatoes that are roughly the same, desirable “egg-like” size for the main presentation. Any smaller or oddly shaped potatoes can be set aside and used for other delicious meals, like roasted Green Beans and Potatoes, or simply as a quick side dish for another dinner.
• Don’t overcook the potatoes: Aim for tender but not mushy. Overcooked potatoes will be difficult to scoop and won’t hold their shape well once filled. A knife should easily slide through with minimal resistance.
• Taste and adjust: Always taste your filling before piping! Adjust the mustard, pickle juice, salt, and pepper to your personal preference. Some like a tangier filling, while others prefer it milder.
• Chill for best results: While they can be served at room temperature, deviled potatoes are best when thoroughly chilled. This allows the flavors to meld beautifully and the filling to set, making them easier to handle and more refreshing to eat.

The core ingredients for deviled potatoes include cooked and scooped-out potato halves. The creamy filling typically consists of mayonnaise, mustard, dill pickle juice, and a blend of seasonings such as salt, pepper, garlic powder, and onion powder. Garnish with paprika and green onions for extra flavor and visual appeal.

The term “deviled” in cooking refers to dishes prepared with piquant or zesty ingredients like mustard, pepper, cayenne, or vinegar. It implies a dish that has been spiced up or made flavorful. In the case of deviled potatoes, the mustard and pickle juice provide that characteristic tangy and zesty flavor profile.

Deviled potatoes can be enjoyed both warm and cold, depending on your preference! We find them particularly delicious when served at room temperature, allowing them to sit out for a few minutes after refrigeration before serving. However, they are equally delightful served chilled straight from the fridge, especially on a warm day.

Yes, these deviled potatoes are freezer-friendly! You can freeze them for up to 3 months. To serve, simply thaw them overnight in the refrigerator, and then allow them to come to room temperature or gently warm them if desired. This makes them an excellent make-ahead appetizer for future events.

Absolutely! Not everyone is a fan of mustard, and you can certainly adjust or omit it. When we tested this recipe, we found that using just 1 teaspoon of mustard made it virtually unnoticeable for those who dislike mustard, while doubling the amount was a hit for mustard lovers. Feel free to adjust the quantity to suit your taste, or leave it out entirely if preferred, though the characteristic “deviled” flavor will be slightly milder.

Baby yellow or red potatoes are highly recommended for this recipe. Their small, uniform size and creamy texture after cooking are perfect for creating bite-sized halves that mimic deviled eggs. Fingerling potatoes could also work well if you’re looking for an elongated shape. Avoid large starchy potatoes, as they may become too soft or crumbly.

These deviled potatoes are an excellent make-ahead option! You can prepare and assemble them up to 2-3 days in advance. Store them covered tightly in the refrigerator. The flavors actually deepen and meld beautifully with a little time, making them even more delicious. Just add the garnish right before serving for freshness.

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Ingredients

  

Instructions

 

Notes

Nutrition

Hi, I’m Sara!

As a Registered Nurse by day and a passionate food blogger by weekend, I thrive on creating delicious, approachable recipes. I’m always on the quest for the perfect dip and the most satisfying snack. My loves include short walks on the beach and long, rejuvenating naps! Join me as I share my culinary journey, one delightful bite at a time.