Description
These delightful Deviled Potatoes are a playful twist on traditional deviled eggs, combining creamy mashed potato filling with tangy mayo, mustard, and dill pickle relish. Perfect as an appetizer or side dish, they feature bite-sized Yukon gold potatoes stuffed with a smooth, flavorful blend and topped with a hint of smoked paprika for extra zing.
Ingredients
Potatoes
- 1 1/2 Pounds gold Yukon potatoes (mini or petite)
Filling
- 1/2 cup Mayonnaise
- 1 teaspoon yellow mustard
- 2 Tablespoons dill pickle relish
- 2 Large eggs, boiled and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Topping
- 1 teaspoon smoked paprika (optional)
Instructions
- Boil Potatoes: Place the Yukon gold potatoes in a pot and cover them with water. Bring to a boil, then set a timer for 10 minutes. Continue boiling until a toothpick inserted into the center goes in easily, indicating they are cooked through.
- Drain and Cool: Drain the potatoes and allow them to cool completely to make them easier to handle for slicing and scooping.
- Slice Potatoes: Slice each cooled potato lengthwise. This creates a boat shape to hold the filling; let them cool fully before proceeding.
- Scoop Potato Flesh: Using a melon baller, gently scoop out the flesh from each potato half, leaving a thin layer of potato to keep the edges intact and maintain structure.
- Prepare Filling: Place the scooped potato flesh into a food processor. Add mayonnaise, yellow mustard, dill pickle relish, chopped boiled eggs, salt, and pepper. Blend the mixture until it becomes smooth and creamy.
- Fill Potatoes: Either spoon or pipe the blended filling back into the potato shells, filling each cavity generously.
- Add Topping: Sprinkle each filled potato half with smoked paprika for a touch of color and smoky flavor. This step is optional but highly recommended.
- Serve or Store: Serve the deviled potatoes immediately for best texture. Alternatively, store them covered in the refrigerator for up to 3 days.
Notes
- Mini or petite Yukon gold potatoes work best for uniform bite-sized portions.
- Ensure the potatoes are completely cooled before scooping and filling to prevent them from falling apart.
- Use a melon baller to create neat, consistent scoops and preserve the edge of the potato halves.
- Smoked paprika adds flavor and visual appeal but can be omitted or substituted with regular paprika.
- These can be prepared a day in advance and refrigerated, but add any paprika topping just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Boiling and No-Cook
- Cuisine: American
