Description
These Deviled Potatoes boast a delightful mix of flavors with creamy egg filling, making them a fantastic choice for appetizers or casual meals. Easy to prepare and a hit at any gathering!
Ingredients
Scale
- 8 baby or new potatoes, small (golf ball size)
- 1 tablespoon salt
- 2 hard-boiled eggs
- 1 tablespoon mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons pickle juice
- 1/4 teaspoon salt
- 1 tablespoon finely chopped pickle
Instructions
- Fill a large pot with water and bring it to a boil.
- Add the potatoes and boil until fork tender.
- Once cooked, carefully pour the potatoes into a strainer and run cold water over them to stop cooking. Pat dry and allow to cool completely.
- While the potatoes are cooling, finely chop the hard-boiled eggs and place them in a small bowl.
- To the bowl with the eggs, add mayonnaise, mustard, pickle juice, chopped pickles, and salt.
- Cut each cooled potato in half and slice a small piece from the rounded side to create a flat base.
- Scoop out the insides of each potato half, adding them to the bowl with the egg mixture. Sprinkle a bit of salt inside each potato half.
- Mash the potato mixture together until well combined.
- Scoop the filling back into the potato halves.
- Chill in the refrigerator until ready to serve.
Notes
Ensure potatoes are fully cooked but not mushy for the best texture.
Feel free to customize the filling with spices or other condiments as desired.
These can be made a few hours ahead for convenience.
Nutrition
- Serving Size: 1 potato half
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg