Deviled Potatoes
April 13, 2025
With egg prices soaring, I decided to try these Deviled Potatoes. Instead of hard-boiled eggs, small potatoes were halved and baked until tender before being gently hollowed. The scooped-out potato flesh was then combined with mayonnaise, white wine vinegar, and a blend of seasonings to create a creamy filling. This mixture was carefully spooned back into the potato shells and topped with crispy chopped bacon and fresh parsley. My only regret? Not tripling the recipe. They were such a hit that they vanished in a flash.
- Prep: 5 mins
- Cook: 20 mins
- Yields: Makes 24
Directions
1Preheat oven to 350° F. Line a baking sheet with parchment paper, set aside.
2In a large bowl, toss potatoes with olive oil. Place on prepared baking sheet, cut-side-up. Roast for 20 minutes or until fork tender. Allow to cool completely.
3Using a melon baller or round measuring spoon, scoop out the center of each potato (as if it were an egg yolk). Place the potato pulp in a mini food processor and add mayonnaise, vinegar, mustard powder, paprika, salt, and pepper. Pulse until smooth (or mash together in a bowl).
4Spoon or pipe the mixture into the middle of each potato shell. Sprinkle with bacon, parsley and flakey salt.
2 Reviews
Jeanne
April 14, 2025
Brilliant, Leslie!
Thanks for passing it on.
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Eric Miller
April 14, 2025
They are delicious!