Easy Deviled Potatoes

Name: Deviled Potatoes
Prep time: 15 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 lb baby potatoes; ¼ cup mayonnaise; 1 ½ teaspoons dijon mustard; ½ teaspoon pepper; ¼ teaspoon salt; fresh parsley (to top)

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Deviled potatoes are such a fun twist on the classic deviled egg. Instead of eggs, you use tender baby potatoes filled with a creamy, tangy mixture that tastes just as good, maybe even better!

Easy deviled potatoes on a serving tray and topped with fresh parsley.

They make a cute, bite-sized party appetizer or side dish for holidays, potlucks, or cookouts.

Why You’ll Love These
Deviled Potato Bites

Easy: Simple ingredients and quick prep.
Flavor: Creamy, tangy, and full of classic deviled flavor.
Make Ahead Friendly: Great for parties or meal prep.
Versatile: Can be made regular or vegan.

Ingredients

1 lb baby potatoes
¼ cup mayonnaise (use vegan mayo for a vegan version)
1 ½ teaspoons dijon mustard
½ teaspoon pepper
¼ teaspoon salt
Parsley to top

How To Make Deviled Potatoes

Scooping out the centers of the halved potatoes with a spoon.

Bring a large pot of water to a boil. Then add the potatoes and cook over medium-high heat until they are fork-tender, about 12-20 minutes depending on the size of your potatoes.

Remove them from the heat, drain, and allow them to cool for about 5-10 minutes so they are easier to slice and handle.

Then cut the potatoes in half, and use a small spoon to remove a scoop from the middle of each potato, making a hole in the center.

Add the scooped potatoes to a medium bowl. You will also add the entire filling from 4-5 potatoes so that you’re able to fill all of the deviled potato halves.

Mashing the potatoes in a bowl with a fork.

Mash the potatoes with a fork.

Dijon mustard is added to the potato mixture.

Holding salt and pepper shakers to add seasoning to the filling.

Then add the mayonnaise, mustard, and seasonings to them.

Deviled potato filling is mixed together.

Mash until you have a creamy filling.

Using a piping bag to fill the hollowed potatoes with the prepared filling.

Add the filling to a piping bag, snip off the end, and pipe into the center of the potatoes.

A baking sheet with deviled potatoes filled with filling and topped with freshly chopped parsley.

Sprinkle with fresh chopped parsley.

A white serving tray of deviled potatoes.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days.

More Easy Appetizer Recipes

FAQ’s

Yes, you can cook and fill the potatoes the day before or a few hours ahead. Keep them covered in the fridge until ready to serve. Wait to add the parsley until just before serving for the freshest look.

Baby potatoes or small new potatoes are perfect because they are bite-sized and easy to scoop. Yukon gold or red baby potatoes both work great, too.

If the filling feels too thick, mix in a little extra may until it’s smooth and easy to pipe or spoon.

Yes, try adding a sprinkle of smoked paprika, chopped dill pickles, or a little bit of crumbled bacon on top for more flavor.

Deviled Potatoes

Deviled potatoes are a fun, creamy twist on deviled eggs. Made with tender baby potatoes and a smooth, flavorful filling. Easy to make and perfect for parties or holidays.

Prep Time 15

Cook Time 12

Cooling time 5

Total Time 32

Serving Size to 30 servings

Ingredients

1 lb baby potatoes
¼ cup mayonnaise
1 ½ teaspoons dijon mustard
½ teaspoon pepper
¼ teaspoon salt
fresh parsley to top

Instructions

Bring a large pot of water to a boil. Then add the potatoes and cook over medium-high heat until they are fork-tender, about 12-20 minutes depending on the size of your potatoes.
Remove them from the heat, drain, and allow them to cool for about 5-10 minutes so they are easier to slice and handle.
Then cut the potatoes in half, and use a small spoon to remove a scoop from the middle of each potato, making a hole in the center.
Add the scooped potatoes to a medium bowl. You will also add the entire filling from 4-5 potatoes so that you’re able to fill all of the deviled potato halves.
Mash the potatoes with a fork. Then add the mayonnaise, mustard, and seasonings to them and mash until you have a creamy filling.
Add the filling to a piping bag, snip off the end, and pipe into the center of the potatoes.
Sprinkle with fresh chopped parsley.

Notes

Servings can range from 20 to 30, depending on the size of the potatoes used.

Cooking time will vary by the size of the potatoes, 12 minutes for baby potatoes, up to 20 minutes for larger or older potatoes.

Nutrition

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.