Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Deviled Potatoes (A Fun Twist on Classic Deviled Eggs!)

Sarah Smith
Oct 30, 2025
3 min read

Updated: Dec 25, 2025

Bite-sized potato halves topped with creamy filling, sprinkled with paprika and chives, on a white plate. Bright and appetizing.

If you love deviled eggs but want something new (or need a plant-based alternative), these Deviled Potatoes are going to steal your heart. They’re bite-sized, creamy, and packed with all the classic deviled flavor — but made with tender baby potatoes instead of eggs.

I discovered this recipe while planning a brunch for guests who didn’t eat eggs, and it quickly became a favorite. The texture is velvety, the flavor is tangy and slightly smoky, and they look just as beautiful on a platter as traditional deviled eggs.

They’re perfect for Easter brunch, potlucks, or holiday parties, and they can even be made ahead — making entertaining stress-free and delicious. Try these deviled potatoes with creamy crack dip or cowboy mashed potato casserole, or enjoy them alongside classic chicken salad sandwiches.

Recipe Card

Servings: 6–8 (about 12 potato halves) Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients

For the Potatoes:

6–8 small Yukon Gold or baby red potatoes
1 tablespoon olive oil
Salt, to taste

For the Filling:

3 tablespoons mayonnaise (or vegan mayo)
1 teaspoon yellow mustard
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon smoked paprika (plus extra for garnish)
1 teaspoon apple cider vinegar or lemon juice
Salt and pepper, to taste
1 tablespoon finely chopped dill pickles or relish
1 tablespoon chopped fresh chives or dill (optional)

Instructions

Cook the Potatoes: Place whole baby potatoes in a pot of salted water. Bring to a boil and cook until tender, about 12–15 minutes. Drain and cool slightly.
Prepare the Shells: Slice each potato in half lengthwise. Use a small spoon or melon baller to carefully scoop out a small portion of the center (like you would with deviled eggs). Set the hollowed halves aside.
Make the Filling: Mash the scooped-out potato centers in a bowl. Add mayonnaise, both mustards, garlic powder, smoked paprika, vinegar, salt, and pepper. Mix until smooth and creamy. Stir in relish or pickles.
Fill the Potatoes: Spoon or pipe the filling into the potato halves. Sprinkle with extra paprika and top with chopped chives or dill.
Serve: Arrange on a platter and serve warm or chilled.

Tips for Perfect Deviled Potatoes

Choose small, evenly sized potatoes for a uniform look.
For extra flavor, roast the potato halves lightly in olive oil before filling.
Make them vegan-friendly by using plant-based mayo.
Add a pinch of turmeric for a richer yellow hue (and a deviled-egg look).
They can be made ahead — just fill them a few hours before serving.

Final Thoughts

These Deviled Potatoes are a creative and delicious twist on a party classic. They’re creamy, tangy, and so satisfying — you won’t miss the eggs one bit!

Serve them at your next brunch, holiday spread, or potluck and watch them disappear in minutes.

FAQ

Q: Can I use any type of potato? Baby potatoes work best because they’re small, tender, and perfect for stuffing.

Q: How do I keep the filling creamy? Use enough mayo or Greek yogurt, mash until smooth, and avoid overcooking the potatoes.

Q: Can I make deviled potatoes ahead of time? Yes — assemble up to 1 day ahead, refrigerate, and sprinkle with paprika or herbs right before serving.

Q: What toppings work well? Paprika, chives, bacon bits, dill, or a drizzle of sriracha for a spicy twist.

Q: Can I serve these warm or cold? Both work! They’re delicious chilled or slightly warm right after filling.