CookDiaries

Deviled Potatoes are a fun, bite-sized twist on a classic favorite. Creamy, flavorful filling is nestled inside tender potato halves, creating a savory appetizer or side that’s perfect for parties, gatherings, or anytime a delicious, easy-to-eat snack is needed.

Prep Time:20minutes mins
Cook Time:1hour hr
Servings:10 potatoes

Ingredients

• ▢10 baby potatoes egg size
• ▢3 eggs hard boiled (chopped)
• ▢1/4 cup Mayo
• ▢1/2 tbsp Dijon mustard
• ▢1 tsp Tabasco
• ▢1 tbsp Chives chopped (10 g)
• ▢1/4 cup Celery stalks chopped (45 g)
• ▢1 tbsp Blue cheese 25 g
• ▢Salt to taste
• ▢Pepper to taste
• ▢chives
• ▢1/4 tsp garlic powder
• ▢1/4 tsp onion powder
• ▢1/4 cup dill pickles chopped (55 g)
• ▢1 drizzle olive oil

Instructions 

• Place the baby potatoes in the air fryer and cook until the skins start to wrinkle and a knife slides in easily through the center.

Cook potatoes for 50 min in the oven at 180°C (356°F)
Cook potatoes for 30 min in an air fryer at 200°C (392°F)

• Add the eggs to a pot, cover with water, and bring to a boil. Cook until fully set, then transfer to cold water before peeling.
• Peel and finely chop the eggs into small, even pieces so they mix smoothly into the filling.

Letting them sit in cold water makes them easier to peel.

• Once the potatoes are done, they should feel soft when pressed and still hold their shape.
• Slice a small top off each potato and gently scoop out the center, leaving a thin border so they don’t break.

Don’t scoop too close to the skin or they can fall apart when filling.

• Add the scooped potato to a bowl and mash until mostly smooth, leaving a bit of texture.
• Add the chopped eggs to the bowl and lightly combine so they stay slightly chunky.
• Add mayonnaise, mustard, pickles, and seasonings. Mix until creamy but still textured, not completely smooth.

Add mayo gradually so you don’t end up with a loose filling.

• Fold in chives and taste. Adjust salt, pepper, or mustard if needed.
• Spoon the filling into each potato, letting it mound slightly over the top.
• Finish with a drizzle of olive oil, extra chives, and a pinch of salt and pepper before serving.

Notes

This recipe is pretty simple, but a few small details make a difference in how everything comes together.

The potatoes should be cooked all the way through, but not overdone. You want them soft enough to scoop easily, while still holding their shape once filled.

When scooping, leave a thin layer around the edges. If you go too deep, the potatoes can break when you fill them.

The filling should stay slightly textured. Over-mixing can make it too smooth, and you lose that contrast from the eggs and potatoes.

Pickles should be chopped small. Larger pieces can take over certain bites instead of blending into the mixture.

Start with less mayo and add as needed. It’s easier to loosen the filling than to fix it if it turns too soft.

A few extra things to keep in mind:

• Let the potatoes cool slightly before handling. If they’re too hot, they’ll break more easily when scooping
• Taste the filling before filling the potatoes. Adjust salt, mustard, or acidity if needed
• Don’t overfill too early. Fill closer to serving so they hold their shape better
• The filling will firm up slightly as it sits, especially once chilled

Once you’ve made them once, you’ll get a feel for how soft the potatoes should be and how the filling should look before assembling. After that, it becomes much easier to adjust to your preference.

If you want a firmer filling, let it sit in the fridge for 20–30 minutes before filling the potatoes. It will hold its shape better and be easier to scoop.

Nutrition

Calories: 108kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 52mg | Sodium: 125mg | Potassium: 273mg | Fiber: 1g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.