Deviled Potatoes

Name: Deviled Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 lb baby potatoes; ¼ cup regular or vegan mayonnaise; 1 ½ tsp Dijon mustard; ½ tsp pepper; ¼ tsp salt; Fresh parsley for topping

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If you love Deviled Potatoes, you're in for a treat. This recipe takes the classic deviled egg idea and gives it a hearty, potato-packed twist. They're creamy, flavorful, and easy to make - perfect for parties, holiday spreads, or just because you want something tasty and different.

Close-up of deviled potatoes topped with fresh parsley.

Deviled potatoes aren't tied to one specific holiday, but they shine at gatherings where finger foods are a hit - think summer barbecues, Easter brunches, and family potlucks. They offer all the tangy, creamy goodness of deviled eggs but in a bite-sized potato form, making them perfect for guests who prefer a vegetarian or egg-free option.

This recipe was inspired by my Creamy Cheeseburger Potato Soup and it pairs wonderfully with my Baked Sweet Potato Bites, making your meal feel even more comforting and complete.

A plate of deviled potatoes topped with fresh parsley.

Ingredients

Baby potatoes are small and tender, perfect for bite-sized appetizers.
Regular or vegan mayonnaise adds a creamy and rich base to the filling.
Dijon mustard brings a tangy and slightly sharp flavor that balances the creaminess.
Salt enhances the flavor of the potatoes and filling.
Pepper adds a mild heat and depth to the taste.
Fresh parsley for topping gives a pop of color and a fresh herbal finish.

See recipe card for quantities.

How to Make Deviled Potatoes

Baby potatoes soaking in water inside a pot.

Bring a large pot of water to a boil. Add the potatoes and cook over medium-high heat until fork-tender, about 12-20 minutes depending on their size. Remove from heat and let them cool for 5-10 minutes so they're easier to slice and handle.

Halved baby potatoes placed on a parchment-lined baking tray.

Slice each potato in half. Using a small spoon, scoop out a bit from the center of each half and place the scooped potato into a medium bowl. To make enough filling, also scoop out all of the centers from 4-5 extra halves.

Fork mashing cooked potatoes in a bowl to make deviled potato filling.

Mash the potato centers with a fork.

Hand holding a small jar of seasoning above a bowl of mashed potato mixture.

Add the mayonnaise, mustard, salt, and pepper, then mash until the mixture is smooth and creamy.

Halved baby potatoes placed on a parchment-lined baking tray, filled with mixture.

Spoon the filling into a piping bag, snip off the tip, and pipe it back into the center of each potato half.

Sprinkle with fresh chopped parsley and serve.

Hint: For the smoothest filling, mash the potato centers while they're still slightly warm - they'll blend easier with the mayo and mustard, giving you a creamier texture.

Substitutions & Variations

Vegan - Use vegan mayo instead of regular.
Spicy kick - Add a pinch of cayenne pepper or smoked paprika to the filling.
Herb lovers - Swap parsley for fresh dill or chives for a different flavor twist.
Kid-friendly - Sprinkle a little shredded cheddar on top before serving.

💭Crucial Success Tips

Don't skip letting the potatoes cool for a few minutes before slicing - if they're too hot, they'll fall apart when you try to scoop the centers.

FAQ

How do I keep the potatoes from falling apart?

Make sure they're fork-tender but not overcooked. Cooling them slightly before scooping also helps them hold their shape.

Can I serve these warm or cold?

Both work! They're delicious chilled from the fridge or served at room temperature.

Can I make deviled potatoes ahead of time?

Yes! You can prepare the potato halves and filling a day in advance. Store the filling separately and pipe it in just before serving for the best texture.

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📖 Recipe

Tina

Deviled Potatoes

Deviled Potatoes are a fun twist on the classic deviled egg, but instead of eggs, tender baby potatoes are the star. They're filled with a creamy, tangy mixture that's inspired by deviled egg yolks. Perfect as a flavorful appetizer or side dish - and easy to make vegan if you prefer!

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Prep Time 15

Cook Time 20

Cooling Time 10

Total Time 45

Servings: 30 servings

Course: Appetizer

Cuisine: American

Ingredients Method

Ingredients

1 lb baby potatoes
¼ cup regular or vegan mayonnaise
1 ½ teaspoon Dijon mustard
½ teaspoon pepper
¼ teaspoon salt
Fresh parsley for topping

Method

Bring a large pot of water to a boil. Add the potatoes and cook over medium-high heat until fork-tender, about 12-20 minutes depending on their size. Remove from heat and let them cool for 5-10 minutes so they're easier to slice and handle.
Slice each potato in half. Using a small spoon, scoop out a bit from the center of each half and place the scooped potato into a medium bowl. To make enough filling, also scoop out all of the centers from 4-5 extra halves.
Mash the potato centers with a fork.
Add the mayonnaise, mustard, salt, and pepper, then mash until the mixture is smooth and creamy.
Spoon the filling into a piping bag, snip off the tip, and pipe it back into the center of each potato half.
Sprinkle with fresh chopped parsley and serve.

How to Store Deviled Potatoes

Store leftovers in an airtight container in the fridge for up to 3 days. These do not freeze well, as the texture of the potatoes and filling can become watery once thawed.