Easy bite sized deviled potatoes with a creamy filling, just like deviled eggs but CHEAPER. Freezer friendly and easy to make ahead! Disclaimer, not vegan.
I needed an easy potato appetizer smaller than Boursin Twice Baked Potatoes that would work for holidays, and this is a super delicious alternative to eggs. Deviled potatoes don't take a long time to cook (15-20 minutes on the stove), just like Red Skin Mashed Potatoes or Brown Sugar Honey Glazed Carrots, which is GREAT for the holidays because they don't take up oven or slow cooker space!
We (*I*) LOVE deviled eggs. My husband does not, enter this deviled potato recipe. The current economy is NOT egg friendly though, so I came up with an alternative potato deviled egg recipe that is acceptable that the whole family likes. Right now in New Mexico it's cheaper to buy baby yellow potatoes than 1 dozen eggs. Wild! Plus we have a few potatoes left to use later.
This is a PERFECT deviled potato appetizer to use around any major holiday just like Deviled Egg Macaroni Salad, which uses 6 eggs, or for a relaxed weekend brunch with Cranberry Pecan Chicken Salad Sandwiches.
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What To Expect
- Taste: Potato instead of eggs, with similar flavors and seasonings. Tart from the mustard and pickle juice and creamy from the Mayo. Delicious!
- Ease: As simple as boiling the potatoes, scooping them out, mixing the filling and refilling the potatoes. A step up from beginner but not difficult at all.
- Time: 15ish minutes to boil the potatoes, 5 - 10 minutes to cool, 10-15 minutes to mix the filling and refill the potatoes. Ready in under an hour!
🛒 Key Ingredients
- Baby potatoes - I use a bag (1.5 pounds) of baby potatoes, sometimes I buy two bags and pick out the potatoes that are egg sized and save the rest to use for later.
- Mustard - a popular choice is dijon mustard, but we prefer yellow mustard. Either will work fine!
- Spices - salt, pepper, onion powder, a little garlic and paprika.
- Mayonnaise - it's a MUST. This is what helps the potatoes taste like eggs and makes the filling nice and creamy!
- Dill pickle juice - adds just a little acidity and a pop of flavor to the filling.
- Green onions - used for garnish mostly, but adds some lovely flavor too.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Mayo - can be switched out for sour cream, plain greek yogurt or vegan mayo but will taste a little different as expected.
- Mustard - dijon, yellow, or spicy horseradish mustard can be used.
- Sprinkle crumbled cooked bacon, finely chopped pickles, chives, or parsley on top!
- Dill pickle or bread and butter pickle juice are what we like, but sweet pickle juice would work if you like that more!
🧑🍳 Instructions
- Step 1. Prepare potatoes by washing and slicing lengthwise. Add salt and water to a large pot and heat to boiling over high heat. Add potatoes and boil for 15-20 minutes, depending on the size of the potato. Should be soft enough to pierce with a knife and scoop out the filling.
- Step 2. Remove potatoes and rinse in a cold water bath to cool.
- Step 3. Once the potatoes are cool enough to handle safely, scoop out the middles carefully with a spoon or melon baller. Tip: Sacrifice 2 potato halves and scoop out the entire potato from the skin to use so there's enough filling to generously fill the rest of the potatoes.
- Step 4. In a bowl combine the potato insides, mayo, mustard, all spices, and pickle juice. You can mix in a stand mixer or electric mixer if you want the filling to be more smooth.
- Step 5. Spoon or pipe the filling back into the potatoes using a scoop or large round or open star pastry tip. Closed star tips don't work well since the potato filling is a little chunky.
- Step 6. Garnish with paprika and/or green onions. Refrigerate until ready to serve. Enjoy!
📌 Top Tips & Hacks
- Use salted water when boiling the potatoes, it will help to flavor them so they aren't bland compared to the filling.
- Use an electric mixer to mix up the filling quickly, and also to make the filling smoother!
- I buy 2 (1.5 pound) bags of baby potatoes and mix and match to get 12 good sized potatoes, since a lot of them are tiny! Then I use the rest to make roasted Green Beans and Potatoes or as a side to another dinner.
❓Frequently Asked Questions
Potatoes, and the filling ingredients: mayo, seasonings, relish, mustard
"Deviled" is a term associated with zesty or spicy flavors in food that come from things like pepper, mustard, vinegar, etc.
Either! We prefer them at room temperature (we let them sit a few minutes out of the fridge before serving), but refrigerated cold is fine too.
Yes! For up to 3 months. Just be sure to thaw them in the fridge overnight before serving.
Yes! Not everyone likes mustard.
When tested, we used 1 teaspoon of mustard for mustard dislikers and they stated it wasn't noticeable, and doubled the mustard for mustard lovers and it was definitely loved. You can adjust the amount to your preferences!
🍽️ More Easy & Delicious Side Recipes
📝 Printable Recipe
Deviled Potatoes
Ingredients
- 12 baby potatoes (I boil 13-14 and use the insides of 1 or 2 more for the filling)
- 1 teaspoon salt (for the water)
- 8 cups water
- ¼ cup mayonnaise or sour cream
- 1-2 teaspoons yellow mustard
- ¼ cup dill pickle juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- Optional: chopped green onions and paprika for garnish
Instructions
- Prepare potatoes by washing and slicing lengthwise. Add salt and water to a large pot and heat to boiling over high heat. Add potatoes and boil for 15-20 minutes, depending on the size of the potato. Should be soft enough to pierce with a knife.
- Remove potatoes and rinse in a cold water bath to cool.
- Once the potatoes are cool enough to handle safely, scoop out the middles carefully with a spoon or melon baller. Tip: I sacrifice 2 potato halves and scoop out the entire potato from the skin to use so there's enough filling to generously fill the rest of the potatoes.
- In a bowl combine the potato insides, mayo, mustard (start with 1 teaspoon then more to taste), pickle juice, and all spices: garlic & onion powder, salt & pepper. You can mix in a stand mixer or electric mixer if you want the filling to be more smooth.
- Spoon or pipe the filling back into the potatoes using a scoop or round or open star pastry tip.
- Garnish with paprika and/or green onions. Refrigerate until ready to serve. Enjoy!
Notes
- You can use sweet or dill pickle juice, whichever you prefer.
- I recommend sacrificing 2 potato halves and using the insides for filling so you can fill the other potatoes above the rim.
- These can be served warm or cold, but refrigeration is needed before serving since there is mayonnaise in them.
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Kys says
Since I don’t like eggs we tried these and they were delicious I ate a lot of them myself. Do yourself a favor and make a double batch so company will get some and you don’t eat them all yourself.
John m says
In the Instructions (with pictures) you mention slicing the potatoes length wise in step 1 & 3. Which is it?
Sara says
Step 1 is correct. After testing the recipe both ways it was easier for workflow to do it first so the potatoes cook a little faster. I’ll make sure to adjust it.