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

These Deviled Potatoes are a creamy, flavorful twist on deviled eggs — made with tender baby potatoes filled with a tangy, herby yolk-style filling. Perfect for parties, picnics, and holidays!

Deviled Potatoes: Creamy, Tangy, and Crowd-Pleasing

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.

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

1. 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.

2. 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.

3. 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.

4. Fill the Potatoes: Spoon or pipe the filling into the potato halves. Sprinkle with extra paprika and top with chopped chives or dill.

5. 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.

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