Deviled Potatoes

These Deviled Potatoes are an easy and delicious party snack you can make for a holiday party or game day. Just cook and fill the potatoes, and they’re ready!

Prep Time25

Cook Time10

Total Time35

Servings:

Calories: 25kcal

Author: Karin and Ken

Ingredients

1½ Pounds baby potatoes 24oz, 680g
1 tablespoon plus 1 teaspoon salt divided
½ cup mayonnaise 4.4oz, 125g
1 tablespoon yellow mustard
¼ cup chopped dill pickles 1.5oz, 40g, approximately 2 pickles
¼ cup green onions 1oz, 30g, approximately 3 onions finely chopped
½ teaspoon black pepper
1 teaspoon paprika divided
chives for garnish chopped

Instructions

Place the potatoes in a large saucepan and cover completely with water. Add 1 tablespoon of salt to the water. Boil on medium high heat until the potatoes are tender enough to be pierced by a fork, about 10 minutes. Remove from heat, drain and set aside to cool.
When the potatoes are cool enough to handle with your hands, slice each one in half, lengthwise.
Use the small side of a melon baller to scoop out the center of each potato. You want to leave at least an ⅛th of an inch of potato around the outside of each one.
Place the scooped potato into a medium mixing bowl and use a fork to mash up the potatoes.
Add the mayo, mustard, dill pickle, green onions, black pepper, 1 teaspoon salt and ½ teaspoon paprika. Stir together until it is as smooth as possible.
If you are piping the filling, transfer it to a piping bag. Pipe (or spoon) the filling into the potato skin cups.
Sprinkle the tops with the remaining paprika and chopped chives and serve immediately.

Notes

Ensure that you don’t overfill the potato halves to avoid a messy presentation.
If you prefer, you may roast the potatoes instead of boiling them.
When you scoop out the middle, ensure that the skin is about ⅛ inch so it doesn’t rip apart when you fill the potatoes.

Nutrition