Easy Deviled Potatoes Recipe
Love deviled eggs but want something different? Try this Easy Deviled Potatoes recipe. Creamy filling, crispy skins – total crowd-pleaser. No eggs needed.
Ingredients
- 12 small red potatoes bite-sized, about 2 inches
- 1/4 cup mayonnaise
- 2 tablespoons mustard yellow or Dijon
- 2 tablespoons sour cream
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika plus more for garnish
- 2 tablespoons chopped green onions
- 2 tablespoons chopped pickles sweet or dill
- Salt and pepper to taste
- Optional: 1 hard-boiled egg yolk for extra richness
Instructions
Cook the Potatoes
- Place potatoes in pot. Cover with cold water. Add pinch of salt. Boil 12-15 minutes until fork-tender. Don't overcook. Drain well.
Cool and Prep Skins
- Run cold water over potatoes 1 minute. Cool enough to handle. Slice tops off each potato. Gently scoop out insides with spoon. Leave 1/4-inch walls. Set skins aside.
Make Creamy Filling
- Mash potato insides in bowl with fork. Add mayo, mustard, sour cream, vinegar, garlic powder, paprika. Mix until smooth. Fold in green onions and pickles. Taste and season.
Fill Potato Boats
- Spoon or pipe filling back into potato skins. Fill generously. Smooth tops with knife. Sprinkle paprika and extra green onions. Makes them pretty.
Chill and Serve
- Place on plate. Cover lightly. Chill 15 minutes. Serve cold or room temp. Perfect bite every time!
- This how to make Easy Deviled Potatoes method is egg-free genius.
Notes
- Choose small even potatoes for uniform bites.
- Pipe filling through plastic bag corner for pro look.
- Add bacon bits for smoky crunch.
- Make spicy with sriracha in filling.
- Use Greek yogurt instead of sour cream for lighter version.
- Top with caviar for fancy parties.
- Vegan? Swap mayo for aquafaba mayo.