Deviled Egg Potato Bites

Deviled egg potato bites are the kinder, gentler cousin to the deviled egg. Rich and crispy, mini stuffed deviled potatoes make a great appetizer recipe!

recipe originally published July 27, 2012

 

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Why everyone loves this recipe
   2. Best potato to use
   3. Ingredient variations
   4. More potato recipes
   5. Reheating methods
   6. Jump to recipe: Deviled Egg Potatoes

Why you'll love this recipe

• If you love the flavor of a deviled egg, you will love these deviled egg potatoes! These mini stuffed potatoes have that signature "eggy" flavor thanks to kala namak, or black salt. 
• I think these mini stuffed potatoes have better texture than a deviled egg, with the crispy edges and soft interior bite.
• These deviled potatoes are party ready! Make the filling ahead of time, and keep it refrigerated with the hollowed out potatoes until time to serve. Pop the potatoes in the oven to bake up all crispy, fill, and enjoy!

Deviled potatoes have all the flavor of a deviled egg with kind ingredients and an easy method.

 

Best potatoes for this recipe

These mini stuffed potatoes are made with baby gold potatoes. They are sometimes called petite or mini potatoes. If you cannot find baby gold, some of the smaller Yukon Gold potatoes work just fine with this recipe. You may have to bake them a few minutes longer if they are larger. 

Another small potato that works well here is a fingerling, they will just be a longer shape. I have used fingerlings to make deviled potatoes, and just sliced a small part off the top, using one potato as one serving rather than two. If you try to make two pieces, they might be thin, shallow, and difficult to fill.

Variations on this recipe

Deviled egg potatoes are great as is if you love the flavors of deviled eggs. Another tasty filling for mini stuffed potatoes is this smoky walnut pate. 

For a tangy flavor, consider adding vegan goat cheese to the filling. If you like spicy flavors, add sriracha or fresh chopped jalapeno peppers to the filling. Fresh herbs like dill or basil add a bright garnish.

 

More potato recipes

We love potatoes, and I have plenty of tasty potato recipes for you. Second only to the classic, this lemon piccata potato salad is bright and briny. Chipotle tofu potato burritos are a mildly spicy comfort food you will crave.

Sweet potato brownies are wonderfully fudgy, and these deliciously crispy vegan crab cakes use potato as a binder. Finally, no holiday table is complete without jackfruit potato balls and roasted garlic mashed potatoes.

 

How long does this recipe last?

My rule for maximum flavor and freshness is to enjoy these deviled potatoes within three days.

Refrigerate any leftovers in a glass container with a tightly fitting lid. 

Reheating methods

• Oven: Arrange on a parchment lined baking sheet and bake at 375° F until warmed through, turning after 5-7 minutes.
• Air Fryer: Air fry at 350 °F and check after 5 minutes. Shake basket and continue heating for another couple minutes as needed. 

 

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Yield: 32 pieces

Deviled Egg Potato Bites

Print

Tthe kinder, gentler cousin to the deviled egg. Rich and crispy, mini stuffed potatoes make a great appetizer recipe!

Prep Time 8 minutes

Cook Time 35 minutes

Total Time 43 minutes

Ingredients

• 16 baby gold potatoes, peeled or scrubbed
• ⅓ cup vegan mayonnaise (or cashew cream)
• 2 teaspoons white vinegar
• 1 teaspoon Dijon mustard or yellow if preferred
• ⅛ - ¼ teaspoon Kala Namak (black salt)
• sprinkle of smoked paprika, as garnish

Instructions

1. Preheat oven to 350 °F. Line baking sheet with parchment.
2. Slice each potato in half. Place face down (cut side down) on parchment lined baking sheet.
3. Bake potatoes at 350 °F for 33 - 35 minutes or until potatoes are crispy on the outside and soft / cooked through on the inside. Remove from oven and set aside to cool.
4. In a mixing bowl, combine mayonnaise, vinegar, mustard, and sea salt. Whisk together until smooth, and set aside.
5. When potatoes are cool enough to touch, scoop out the insides with a spoon or melon baller. Leave a small amount of potato around the edge for stability.
6. Return the hollowed out potatoes to the oven to bake a few more minutes while you prepare the filling, if you like a potato with crispy edges.
7. Add scooped out potato to the mayonnaise mixture and stir to combine. Transfer to a piping bag or use a spoon to fill each hollowed out potato half.
8. Garnish each potato half with a small shake of of smoked paprika, chopped chives or green onions.

Notes

Best potatoes for this recipe

These mini stuffed potatoes are made with baby gold potatoes. They are sometimes called petite or mini potatoes. If you cannot find baby gold, some of the smaller Yukon Gold potatoes work just fine with this recipe. You may have to bake them a few minutes longer if they are larger. 

Another small potato that works well here is a fingerling, they will just be a longer shape. I have used fingerlings to make deviled potatoes, and just sliced a small part off the top, using one potato as one serving rather than two. If you try to make two pieces, they might be thin, shallow, and difficult to fill.

Variations on this recipe

Deviled potatoes are great as is if you love the flavors of deviled eggs. Another tasty filling for mini stuffed potatoes is this smoky walnut pate. 

For a tangy flavor, consider adding vegan goat cheese to the filling. If you like spicy flavors, add sriracha or fresh chopped jalapeno peppers to the filling. Fresh herbs like dill or basil add a bright garnish.

How long does this recipe last?

My rule for maximum flavor and freshness is to enjoy these deviled potatoes within three days.

Refrigerate any leftovers in a glass container with a tightly fitting lid. 

Reheating methods

• Oven: Arrange on a parchment lined baking sheet and bake at 375° F until warmed through, turning after 5-7 minutes.
• Air Fryer: Air fry at 350 °F and check after 5 minutes. Shake basket and continue heating for another couple minutes as needed. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Kala Namak Black Salt
• 
  Baby Gold Potatoes
• 
  Amora Strong Dijon Mustard from France
• 
  Smoked Paprika
• 
  Vegan Mayonnaise
• 
  Organic White Vinegar

Nutrition Information:

Yield:

8

Serving Size:

4 pieces
Amount Per Serving: Calories: 119Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 139mgCarbohydrates: 17gFiber: 4gSugar: 1gProtein: 5g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

 

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

 

 

 

 

 

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