Deviled Potatoes

Deviled potatoes have garnered a lot of interest on social media—and for good reason. They make a clever alternative to classic deviled eggs, since each recipe transforms little potatoes into shells with savory fillings and toppings like paprika or fresh parsley. They even look like deviled eggs, despite the spud stand-in for the hard-boiled egg white and the addition of mashed potatoes to the yellow filling.

You can make a whole tray of deviled potatoes in about 35 minutes, which makes them perfect for summer potlucks or Easter brunch. There’s even an option to make a vegan version so everyone can enjoy the tasty treats.

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Ingredients for Deviled Potatoes

• Baby potatoes: Choose red or yellow baby potatoes, since the types of potatoes with an oblong shape will look more like true deviled eggs once finished.
• Mustard: We use Dijon mustard for its sharp, distinctive flavor. You can also make the filling with spicy or pub mustard varieties.
• Mayonnaise: Since this ingredient’s flavor shines in this recipe, pick a good brand of mayonnaise to create the creamy, flavorful filling. Use up the rest of the jar in other recipes with mayonnaise like pasta salad or potato salad.
• Dill pickle relish: If you can’t find dill pickle relish at the store, finely chop a dill pickle. For a sweeter pickle flavor, use sweet relish instead.
• Worcestershire sauce: Just a dash of Worcestershire sauce adds complex, umami notes to the deviled potato filling.
• Seasonings: A little salt seasons the cooking water for the potatoes, and store-bought or homemade seasoning salt and black pepper complete the zesty filling.
• Garnishes: Optional ingredients for colorful garnishes include sprinkles of paprika, chopped parsley or minced chives.

Directions

Step 1: Cook the potatoes

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Place the whole potatoes and 1 teaspoon of salt in a stockpot filled with just enough cold water to cover them. Bring the water to a boil, then reduce the heat slightly to medium-high. Boil the potatoes until they’re tender enough to pierce with a fork, 12 to 13 minutes. Drain them and let them rest until they’re cool enough to handle.

Step 2: Blend the filling sauce

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While the potatoes are cooking, mix the mayonnaise, relish, Dijon mustard, seasoned salt, black pepper and Worcestershire sauce in a small bowl. Set aside.

Step 3: Make the potato filling

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Slice the cooked potatoes in half lengthwise. Use a small spoon or a melon baller to scoop out the centers and place the scooped potato centers into the bowl with the dressing. Mix and mash the cooked potato centers and dressing together using a fork or potato masher until the filling is smooth. Set the potato skins on a large platter.

Editor’s Tip: When scooping, be careful not to dig too deeply, as you could rip the potato skin. Aim to leave about 1/4-inch-thick wall of potato in the skins.

Step 4: Fill the potatoes

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Fill each potato skin with 1 to 2 teaspoons of the potato filling. Or, for a fancier presentation, scoop the potato filling into a piping bag with a wide tip and pipe the filling into the potato shells.

Editor’s Tip: If there is leftover filling, you can always go back and add a little more to each potato.

Step 5: Garnish and serve

Arrange the deviled potatoes on a serving platter. Sprinkle paprika, minced fresh parsley or diced chives over the tops. Deviled potatoes can be served at room temperature or chilled.

Editor’s Tip: If the potato skins won’t sit flat, you can slice a little bit from the bottoms to make them level.

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Deviled Potato Variations

• Make vegan deviled potatoes: Use egg-free vegan mayonnaise in the potato filling. Omit the Worcestershire sauce or use a store-bought vegan version.
• Try a Mexican filling: Use the same filling ingredients as a Mexican deviled egg recipe, like salsa and shredded cheddar cheese.
• Get crabby: Flaked crabmeat and a dash of hot sauce turn the recipe into a potato version of crab deviled eggs.
• Make loaded deviled potatoes: Add cooked bacon and diced green onions to the filling, as we do in our bacon deviled eggs recipe. Sprinkle shredded cheddar cheese over the tops and place the potatoes briefly under a broiler to melt the cheese.
• Try a Buffalo version: With inspiration from Buffalo chicken deviled eggs, fold cooked chicken, blue cheese and Buffalo wing sauce into the potato filling.

How to Store Deviled Potatoes

If there are leftover deviled potatoes—or if you’re making them ahead of time—they should be tightly covered with food wrap on a tray or transferred to an airtight container. Store the potatoes in the refrigerator.

How long do deviled potatoes last?

Deviled potatoes have the best flavor and texture when they’re eaten within three to four days of making them.

Can you make deviled potatoes ahead of time?

Yes, there are a couple of ways you can prepare deviled potatoes in advance. The filled potatoes can be arranged on a tray, covered and stored in the fridge up to 24 hours ahead of time; then, add the garnishes just before serving. Or, store the whole boiled potatoes in a covered dish in the fridge for up to three days. The mustard-mayonnaise sauce can also be stored in the fridge for three days. Then, you can slice, scoop and fill the potatoes shortly before you want to serve them.

Deviled Potato Tips

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How else can you cook the potatoes for deviled potatoes?

Although boiling is one of the easiest methods, there are other ways to cook the potatoes for this recipe. The baby potatoes can be tossed in a little vegetable oil, arranged on a baking sheet and baked for 30 to 35 minutes. Another option is to microwave the potatoes. Poke holes in each one with a fork to allow steam to escape. Microwave them for about 10 minutes until they’re cooked through.

What can you serve with deviled potatoes?

Deviled potatoes are a lovely, bite-sized snack for parties but are especially perfect for spring and summer potlucks or as easy Easter appetizers. Set them out with other favorites like creamy dill dip with veggie sticks, stuffed mushrooms or mini quiches. Since they’re so easy to make, you can even serve deviled potatoes as a side dish with roast chicken, your favorite steak recipe or a vegetarian main dish like mushroom burgers.