If you love the idea of deviled eggs but want to switch things up, you’re going to adore this Deviled Potatoes Recipe. It’s basically all the creamy, tangy goodness you expect from deviled eggs but nestled inside cute little baby potatoes instead. I absolutely love how this turns out — it’s perfect for parties, potlucks, or just a fun appetizer when you want something a little special. Keep reading and I promise you’ll be whipping these up in no time!
Why You’ll Love This Recipe
- Creamy & Flavorful: Combining avocado oil mayo with mustard and pickles gives a rich yet tangy filling you won’t want to stop eating.
- Perfect Party Snack: These bite-sized deviled potatoes are great finger food that’s easy to serve and always a crowd-pleaser.
- Vegan Friendly: It’s a fantastic alternative for those avoiding eggs but craving that classic deviled egg vibe.
- Simple to Make: With straightforward ingredients and easy steps, you’ll soon find this recipe becoming a go-to.
Ingredients You’ll Need
Each ingredient plays a key role here — the baby potatoes provide the perfect little edible vessel, while the mayo and mustard mix bring creamy tang to life. Pro tip: Look for good-quality baby potatoes that are firm and uniformly sized for even cooking.
- Baby Potatoes: Choose small, firm potatoes; they hold their shape beautifully after boiling and scooping.
- Avocado Oil Mayo: I love using avocado oil mayo because it’s smooth and not too heavy, plus it’s vegan-friendly.
- Mustard: Adds that subtle tanginess that’s essential for the deviled flavor profile.
- Pickle: Finely diced pickle adds crunch and bright acidity; a little goes a long way.
- Chives: Fresh chopped chives give a mild onion flavor and pop of color.
- Salt: A must to bring out and balance all the flavors.
- Black Pepper: Adds a gentle kick and depth.
- Paprika: Sprinkled on top for color and mild smokiness.
Variations
I love experimenting with this Deviled Potatoes Recipe to suit different tastes or occasions. Feel free to customize the filling – once you get the basic method down, it’s super easy to make it your own.
- Spicy Kick: I sometimes add a splash of hot sauce or a pinch of cayenne to the filling when I want a little extra heat, and my family goes crazy for it.
- Dill & Lemon: Swap out chives for fresh dill and add a bit of lemon zest for a refreshing citrus note I discovered on a whim — so good!
- Non-Vegan Option: If you’re not avoiding eggs, mixing a little finely chopped hard-boiled egg into the filling adds a great texture contrast.
- Cheesy Twist: Stir in some vegan or regular shredded cheese for a meltier, richer version that’s irresistible straight from the oven.
How to Make Deviled Potatoes Recipe
Step 1: Cook and Cool the Potatoes
Start by placing your baby potatoes in a stockpot and covering them with cold water along with a teaspoon of salt. Bring this to a boil, then let them cook for about 18 minutes until fork-tender. Don’t overcook or they’ll fall apart when you scoop them. Once done, drain and let them cool enough to handle—this step is key to avoid burning your fingers later!
Step 2: Scoop Out the Insides
Slice the potatoes lengthwise, then grab a small spoon or melon baller to gently scoop out the soft insides. Leave a nice little potato “shell” about a quarter of an inch thick so they keep their shape. Set those scooped inside bits aside in a large bowl because they’ll become your creamy filling.
Step 3: Mix the Filling
Add your avocado oil mayo, mustard, finely diced pickle, chopped chives, salt, and pepper to the potato innards. Use a fork to mash everything together until smooth and well combined. If you want a super silky texture (which I totally recommend for party trays), pop the mixture into a food processor for about 5-10 seconds.
Step 4: Fill the Potato Skins
You can simply spoon the filling back into the potato skins for a rustic look, or use a piping bag fitted with a large tip to create those beautiful swirls that impress your guests. Sprinkle them with paprika and a few chives for color and a subtle smoky flavor.
Step 5: Chill and Serve
Keep the deviled potatoes in the fridge until you’re ready to serve—this helps the flavors meld together beautifully. They’re best eaten within three days, but I doubt they’ll last that long!
Pro Tips for Making Deviled Potatoes Recipe
- Choose Uniform Potatoes: Picking evenly sized baby potatoes ensures they cook evenly and makes your deviled potatoes look neat and consistent.
- Don’t Overfill: When scooping and filling, leave a thin layer of potato inside the skins to keep them sturdy and prevent breakage.
- Use a Piping Bag: This trick instantly upgrades the presentation and makes spreading the filling easier and prettier.
- Cool Before Filling: Make sure your potatoes are cool to the touch before adding the filling — warm potatoes can make your mayo-based filling a bit runny.
How to Serve Deviled Potatoes Recipe
Garnishes
Personally, I love finishing these with a generous sprinkle of paprika for that classic touch and a few extra fresh chives for a pop of green and mild oniony flavor. For a festive touch, a tiny sliver of pickle on top adds crunch and signals the flavors inside.
Side Dishes
Deviled potatoes pair beautifully with fresh garden salads, grilled veggies, or even alongside some hearty main dishes like BBQ tofu or roasted chicken. I often serve them at gatherings next to a crisp cucumber salad or mixed greens to balance richness with freshness.
Creative Ways to Present
For a special occasion, try arranging the deviled potatoes on a slate platter garnished with edible flowers or microgreens. Another fun idea is to serve them on a tiered tray for an elevated appetizer spread — guests love the bite-sized, elegant presentation!
Make Ahead and Storage
Storing Leftovers
If you have any leftover deviled potatoes (lucky you!), pop them in an airtight container and keep them in the fridge for up to three days. The flavors actually deepen overnight, making them even tastier the next day.
Freezing
I don’t recommend freezing deviled potatoes because the texture of the potato skins and the creamy filling can change – they tend to get watery or mushy when thawed, and that’s just not nearly as enjoyable.
Reheating
If you want to enjoy them warm, I like reheating just the potato skins for a few minutes in a low oven (about 300°F) while keeping the filling chilled and adding it fresh after warming. This way, you maintain the creamy texture without risking a soggy result.
FAQs
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Can I use regular mayonnaise instead of avocado oil mayo in this Deviled Potatoes Recipe?
Absolutely! Regular mayo works just fine—use whichever you prefer or have on hand. The avocado oil mayo is just a great vegan option with a mild flavor that blends nicely, but swapping it out won’t change the essence of the recipe too much.
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How do I prevent the potato skins from breaking when scooping out the filling?
Leaving a thin layer of potato inside the skins is essential. Also, handle them gently when scooping and make sure the potatoes aren’t overcooked. Firmer potatoes hold up much better, so testing one or two first is a smart move.
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Can this Deviled Potatoes Recipe be made ahead of time?
Yes! You can prepare the filling and potato shells separately a day in advance, then assemble them right before serving. This keeps the skins from getting soggy and makes your party prep much easier.
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What types of potatoes work best for this recipe?
Baby new potatoes or small red potatoes with thin skins are ideal because they cook evenly and have a tender skin that’s pleasant to eat. Avoid large or mealy potatoes as they can fall apart during scooping.
Final Thoughts
This Deviled Potatoes Recipe has quickly become one of my favorite little appetizers to make for guests or whenever I want something a bit fancy but not complicated. It’s a crowd-pleaser that’s easy to customize and feels a little special without much effort. I hope you’ll enjoy making and sharing these as much as I do — the creamy filling and tender potato shells are just irresistible. Give it a try, and I’m sure you’ll find it’s a recipe to keep in your repertoire!
Print
Deviled Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 deviled potatoes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
These Deviled Potatoes are a delightful vegan twist on classic deviled eggs. Using baby potatoes filled with a creamy avocado oil mayo mixture, mustard, pickles, and chives, this appetizer is perfect for parties and gatherings. The filling is smooth, well-seasoned, and topped with paprika and extra chives for a flavorful bite.
Ingredients
Potatoes
- 1½ lbs baby potatoes
Filling
- ½ cup Chosen Foods Avocado Oil Mayo (vegan mayo)
- 1 tbsp mustard
- 1 pickle, finely diced
- ¼ cup chives, chopped
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp paprika (for garnish)
Instructions
- Cook Potatoes: In a stock pot, add the baby potatoes and cover them with water. Add a teaspoon of salt to the water and bring it to a boil. Cook the potatoes until they are fork-tender, which should take around 18 minutes. Once cooked, drain the water.
- Prepare Potatoes for Filling: Allow the potatoes to cool enough to handle. Slice each potato lengthwise. Using a small spoon or melon baller, carefully scoop out the insides of each potato half, leaving a thin layer around the edges to form ‘skins.’ Transfer the scooped-out potato flesh to a large mixing bowl and set the potato skins aside.
- Make Filling: To the bowl with the potato flesh, add the avocado oil mayo, mustard, finely diced pickle, chopped chives, salt, and black pepper. Mash all the ingredients together thoroughly using a fork until smooth and well combined to create the filling.
- Fill Potato Skins: You can spoon the filling directly back into the potato skins for a rustic look or smooth the filling further. If desired, blitz the filling in a food processor for 5 to 10 seconds until very smooth, then transfer it to a piping bag fitted with a large piping tip. Pipe the filling neatly into the potato skins.
- Garnish and Serve: Sprinkle the filled deviled potatoes with paprika and some extra chopped chives for color and flavor. Store any leftovers in the fridge for up to 3 days.
Notes
- This vegan recipe offers a creamy, flavorful alternative to traditional deviled eggs, perfect for parties and gatherings.
- The filling can be made smoother by using a food processor before piping.
- Ensure potatoes are fully cooled before scooping to avoid burns.
- Store deviled potatoes in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 deviled potato
- Calories: 79.4 kcal
- Sugar: 0.4 g
- Sodium: 231.1 mg
- Fat: 4.6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.07 g
- Trans Fat: 0 g
- Carbohydrates: 8.2 g
- Fiber: 1.1 g
- Protein: 1 g
- Cholesterol: 0 mg
