Best 12 Deviled Potatoes Recipes

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Deviled potatoes are a classic dish that can be enjoyed as an appetizer, side dish, or main course. They are made with small, boiled potatoes that are mashed and then mixed with a variety of ingredients, such as mayonnaise, mustard, celery, onion, and pickles. The potatoes are then shaped into balls or ovals and coated in bread crumbs or crushed crackers. They are then baked or fried until golden brown and crispy. Deviled potatoes are a delicious and versatile dish that can be enjoyed by people of all ages. With so many variations to choose from, there is sure to be a recipe that everyone will love.

Check out the recipes below so you can choose the best recipe for yourself!

DEVILED POTATOES



Deviled Potatoes image

Provided by Trisha Yearwood

Categories     appetizer

Time 40m

Yield 12 servings

Number Of Ingredients 9

8 red-skinned potatoes, about 2 inches in diameter
1 teaspoon olive oil
Kosher salt and freshly ground black pepper
5 tablespoons mayonnaise
1 tablespoon relish
1 teaspoon Dijon mustard
1 teaspoon chopped fresh dill, plus extra for garnish
1/4 teaspoon cayenne
Smoked paprika, for dusting

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the potatoes and oil to a resealable bag and season with salt and pepper; shake the bag to thoroughly coat the potatoes. Transfer to a baking sheet and bake until easily pierced with a paring knife, 15 to 20 minutes; cool.
  • Cut the potatoes in half so the biggest surface area is exposed. Remove all of the flesh from 4 of the potato halves with a 1/4-teaspoon measuring spoon or melon baller. Put the potato flesh in a medium bowl and discard the skins. Use the spoon to scoop out most of the potato flesh from the remaining 12 potato halves, leaving about 1/4 inch of flesh on the skins so the "shells" firmly hold their shape. Transfer the potato flesh to the medium bowl.
  • Add the mayonnaise, relish, mustard, dill and cayenne to the bowl and mash with a potato masher until well mixed and fairly smooth. Season with salt and pepper.
  • Spoon the mixture back into the potato shells. Dust lightly with smoked paprika and garnish with dill. Serve at room temperature.

DEVILED POTATOES



Deviled Potatoes image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 24 potatoes

Number Of Ingredients 0

Steps:

  • Try deviled eggs in a new way: Pipe the filling onto potatoes! Mash the yolks of 12 hard-boiled eggs with 1/2 cup mayonnaise and 2 teaspoons Dijon mustard; season with salt and pepper (save the egg whites for an egg salad). Boil 12 baby potatoes in salted water until tender; halve lengthwise. Pipe the yolk mixture on top of the potatoes and sprinkle with paprika and chives.

TWICE-BAKED DEVILED POTATOES



Twice-Baked Deviled Potatoes image

The delicious side dish from Karol Chandler-Ezell of Nacogdoches, Texas is flavored with bacon and cheddar, and has just a hint of Dijon mustard. And since they take under 30 minutes, they're perfect for a quick weeknight dinner.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 small baking potatoes
1/4 cup butter, softened
1/4 cup whole milk
1 cup shredded cheddar cheese
1/3 cup real bacon bits
2 green onions, chopped
1 teaspoon Dijon mustard
Dash paprika

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-10 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a large bowl, mash the pulp with butter and milk. Stir in the cheese, bacon, onions, mustard and paprika. Spoon into potato shells. Return to the microwave-safe plate. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted.

Nutrition Facts : Calories 396 calories, Fat 22g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 635mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein.

SUNNY'S EASY ROSEMARY DEVILED POTATOES



Sunny's Easy Rosemary Deviled Potatoes image

Provided by Sunny Anderson

Categories     appetizer

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 8

One 3-pound bag little creamer Red Bliss potatoes
2 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
1/4 cup grained Dijon mustard
1/4 cup whole fat Greek yogurt or sour cream
Zest of 1 lemon
2 teaspoons minced fresh chives
Smoked or hot paprika, for sprinkling

Steps:

  • Add the potatoes, rosemary and a generous pinch of salt to a large pot. Add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are tender and can be easily pierced with a fork, about 15 minutes. Reserve 1 cup of the potato cooking water. Drain the potatoes.
  • Spread the potatoes out on a sheet pan to let cool slightly. While they are still warm, slice the top one-quarter to one-third off each potato lengthwise, and if needed, cut a tiny sliver off the bottom of each to allow them to rest level on a plate. Put the cut-off parts of the potatoes into the bowl of a food processor fitted with a blade attachment.
  • Add the mustard, yogurt, lemon zest, lots of black pepper and some of the reserved potato water to the food processor. Pulse until coarsely pureed, adding more potato water as needed. (You may need 1/2 to 1 cup of the water.) Be careful not to overprocess or the mixture will become gluey. Adjust the salt if necessary. Transfer the filling to a piping bag or gallon zip-top bag. Slice a 1/2-inch opening in the piping bag or slice off the corner of the zip-top bag.
  • Transfer the boiled potatoes, cut-sides up, to a deviled egg plate or serving platter. Top each prepared potato with an equal amount of filling. Garnish with the chives and paprika. Serve at room temperature or chilled.

ROASTED DEVILED POTATOES



Roasted Deviled Potatoes image

Categories     Mustard     Potato     Side     Roast     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Vinegar     Fall     Winter     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 7

2 3/4 lb small red potatoes (about 1 1/2 inches in diameter)
3 tablespoons vegetable oil
2 teaspoons kosher salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons cider vinegar
1 teaspoon Dijon mustard
Rounded 1/4 teaspoon cayenne, or to taste

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 475°F. Put 2 large shallow baking pans (1 inch deep) in oven and preheat 10 minutes.
  • Quarter potatoes, then toss with oil and 1 1/2 teaspoons kosher salt in a large bowl. Spread potatoes, cut sides down, in hot pans, then roast until undersides are golden, about 12 minutes. Turn potatoes so other cut sides are down, then switch position of pans and roast until potatoes are tender and undersides are golden, 12 to 15 minutes more.
  • While potatoes roast, melt butter in a small saucepan and whisk in vinegar, mustard, cayenne, and remaining 1/2 teaspoon kosher salt.
  • Toss hot potatoes with butter mixture in cleaned large bowl until coated.

SOUTHERN LIVING - DEVILED POTATOES



Southern Living - Deviled Potatoes image

This recipe is from the April 2008 Edition of Southern Living. I love these because I am not a deviled egg fan, but I'm intruiged by them (I simply am not a fan of egg) I LOVE potatoes and this would be a great potluck addition! Tip 1: Use a 1/4 teaspoon measuring spoon to scoop potato pulp Tip 2: Don't over mix the potato pulp with other ingredients, otherwise your mixture will be gummy instead of creamy. Alternative: Instead of the pulp ingredients listed, try adding sour cream, chives, bacon, cheese, garlic powder, onion powder, and celery salt for a loaded baked potato flavor! Note: Cooking time does not include chill time (15 mins 30 mins and 2 hours)

Provided by pewpew1982

Categories     Lunch/Snacks

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 16

14 petite red or yellow oval shaped potatoes, about 1 1/2 lbs
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 cup mayonnaise
2 tablespoons sweet-hot pickle relish
1 teaspoon cider vinegar
1 teaspoon spicy brown mustard
1/4 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon hot sauce
1/8 teaspoon ground celery seed (I use celery salt) (optional)
1/2 teaspoon paprika
fresh dill sprig
coarsly ground pepper
chopped bacon
chives

Steps:

  • Preheat oven to 350. Place potatoes in a small bowl and drizzle with oil. Sprinkle with 1 tsp kosher salt; toss to coat. Place on baking sheet.
  • Bake at 350 for 40 to 45 minutes or until tender. Remove from oven and let cool 15 minutes.
  • Cut each potato in half lengthwise. carefully scoop out potato pulp into a bowl, leaving shells intact. Discard 4 potato shells. Place remaining shells on baking sheet and bake 10 more minutes. Let cool 30 minutes or until completely cool.
  • Add mayonnaise, next 6 ingredients, and, if desired, celery seed (or celery salt) to potato pulp in bowl. Beat at medium speed with an electric mixer until blended. Spoon mixture generously into each potato shell. Cover and chill 2 hours. Sprinkle with paprika or garnishes before serving.

Nutrition Facts : Calories 224.4, Fat 3, SaturatedFat 0.5, Cholesterol 1.3, Sodium 269.8, Carbohydrate 45.6, Fiber 5.5, Sugar 2.7, Protein 5.1

BABY ROASTED DEVILED POTATOES



Baby Roasted Deviled Potatoes image

You can also make this using regular size potatoes cut into quarters. If you are making more than 3 pounds of potatoes then double the butter mixture. You will love these!

Provided by Kittencalrecipezazz

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 lbs small baby red potatoes, peeled
4 tablespoons oil
2 teaspoons salt
black pepper (optional)
1/4 cup butter
2 teaspoons cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper (can use more or less)

Steps:

  • Wash the potatoes well under cold water; dry the skins.
  • Set oven to 425 degrees.
  • Place a large baking sheet that has been lightly sprayed with non-stick cooking spray or buttered in the oven to preheat for 10 minutes.
  • If using large potatoes, quarter them.
  • Toss the potatoes with oil, 1 teaspoon salt and a small amount of black pepper if desired.
  • Carefully remove the hot pan from the oven, and spread the potatoes, cut side down if using sliced potatoes.
  • Roast for about 12-14 minutes until undersides are golden.
  • Turn the potatoes and roast until tender (about another 12-15 minutes more).
  • While the potatoes are roasting, melt butter in a small saucepan (can melt in the microwave).
  • Whisk in vingear, mustard, cayenne pepper and 1 teaspoon salt.
  • Transfer the roasted potatoes to a large bowl, then toss with the butter mixture with HOT potatoes until well coated.
  • Delicious!

LOADED DEVILED BAKED POTATOES



Loaded Deviled Baked Potatoes image

The potatoes are baked, then the flesh is removed and turned into creamy, cheesy loaded mashed potatoes. The mashed potatoes are stuffed back into the jackets, and the potatoes are baked again to crisp the skin. These are to-die-for!

Provided by FutureVizions

Categories     Potato

Time 1h15m

Yield 5 potatoes, 5 serving(s)

Number Of Ingredients 16

5 large russet potatoes
1/4 cup olive oil
1/4 cup sea salt
1/4 cup sour cream
1/4 cup butter, melted
1/4 cup sharp cheddar cheese, finely shredded
1/4 cup bacon, crisped and crumbled
1 tablespoon parmesan cheese, coarsely grated
1 tablespoon romano cheese, coarsely grated
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon ketchup
1 teaspoon italian seasoning
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon vinegar

Steps:

  • Preheat oven to 350°F, and line baking sheet with foil.
  • Brush the potatoes with olive oil, and sprinkle with a light covering of sea salt. Arrange the potatoes on the baking sheet; bake for one hour.
  • Carefully cut a "lid" in the top each potato (lengthwise) and scoop the flesh into a large mixing bowl. Set the jackets aside.
  • Add butter and sour cream to the mixing bowl and beat until smooth. Slowly beat in vinegar and ketchup, keeping a smooth consistency. Add remaining ingredients, and beat until well-blended.
  • Fill the jackets with the potato mixture, and close the lids.
  • Bake 15-20 minutes, until skin is crispy.

DEVILED CHICKEN WITH KALE AND SWEET POTATOES



Deviled Chicken with Kale and Sweet Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (about 23/4 pounds)
Kosher salt and freshly ground pepper
1 teaspoon chili powder
2 sweet potatoes, cut into 1/2-inch wedges
2 tablespoons dijon mustard
1 tablespoon plus 1 teaspoon hot sauce
1/2 cup panko breadcrumbs
1 tablespoon unsalted butter, melted
1 bunch kale, stems removed, leaves torn (about 6 cups)

Steps:

  • Position a rack in the upper third of the oven; preheat to 475 degrees F. Brush a rimmed baking sheet with 1 tablespoon olive oil. Add the chicken skin-side up; season with salt, pepper and 1/2 teaspoon chili powder. Arrange the sweet potatoes around the chicken; season with salt and pepper. Drizzle the chicken and sweet potatoes with 1 tablespoon olive oil. Roast until the chicken is lightly browned and the sweet potatoes are just tender, 25 to 30 minutes.
  • Meanwhile, combine the mustard, 1 tablespoon hot sauce and the remaining 1/2 teaspoon chili powder in a small bowl. Toss the panko, melted butter, remaining 1 teaspoon hot sauce and a pinch of salt in another small bowl.
  • Remove the baking sheet from the oven and spread the mustard mixture on top of each chicken breast. Top with the panko, lightly pressing to adhere. Move the chicken and sweet potatoes to one side of the pan. Mound the kale on the other side; toss with the remaining 1 tablespoon olive oil and season with salt and pepper.
  • Roast until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the kale is crisp on top, about 15 minutes.

DEVILED ROASTED POTATOES



Deviled roasted potatoes image

When you need a quick side for those weeknight dinners, this is The way to go. Unknown source

Provided by Lynnda Cloutier

Categories     Potatoes

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoon dry mustard
1 tablespoon white vinegar
2 teaspoons kosher salt
1/2 teaspoon dried dill weed
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1 pound red potatoes, quartered

Steps:

  • 1. preheat oven to 450°. Line a baking sheet with foil and coat with nonstick spray. Whisk together all ingredients except the potatoes in a large bowl.
  • 2. Add potatoes and toss until coated. Place potatoes in a single layer on prepared pan and roast for 25 to 30 minutes or until potatoes are tender when pierced. Makes 3 cups

DEVILED POTATOES RECIPE - (4.5/5)



Deviled Potatoes Recipe - (4.5/5) image

Provided by á-48383

Number Of Ingredients 11

1 pound tiny potatoes (not fingerling, round)
3 hard boiled eggs
4 green onions
3 strips of bacon, crisped & crumbled
1 jalapeno pepper, finely diced (optional)
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
salt & pepper to taste

Steps:

  • Boil tiny potatoes in a pot of salted water for about 12 minutes or until just tender, do not overcook (test with knife). Drain potatoes and plunge into cold water to stop the cooking process (You want the potatoes to be cooked through but a little on the firm side). When cool cut potatoes in half with a sharp knife. Using a melon baller or small spoon, carefully scoop out the inside of the potatoes, like you would for potato skins. Be careful not to dig too deep. Place the scoopings in a mixing bowl large enough to prepare the filling. Slice the eggs in half. Remove the yolks and place them into a small mixing bowl or measuring cup (I mix the yolks in with my salad dressing, it makes it creamier). Dice the eggs whites, and thinly slice the white portion of the green onion (we will use the green part for garnish). Seed and finely dice the jalapeno. Add egg, onion, jalapeno, and crumbled bacon (reserve some for garnish) to the potatoes and toss well. Add the mayonnaise, mustard, vinegar, and dry spices to the eggs yolks and mix into a creamy dressing. Add more mayo or vinegar as needed for consistency. Season with salt and pepper (go easy on the salt, you can always add more after the salad is mixed). Pour the salad dressing over the potato mixture and toss well to coat. With a spoon or small knife, fill the potatoes as you would deviled eggs (It does not work very well to pipe these, the salad is a bit to chunky). Refrigerate for several hours before serving. Garnish with remaining bacon crumbles, chives or thinly slice green onion, and a dusting of paprika or chili powder.

DEVILED BABY POTATOES



DEVILED BABY POTATOES image

Categories     Potato     Appetizer     Steam     Low Fat     Vegetarian     Quick & Easy     Low Sodium     Low/No Sugar     Healthy     Vegan

Yield 6

Number Of Ingredients 3

12 red potatoes
Parsley or Cilantro
Hummus and Green Onion Sauce

Steps:

  • 1. Steam 12 small red potatoes for about 20 minutes, then plunge them into cold water in a big bowl. Chill. 2. Slice each potato in half. Using the small end of a melon baller or a small spoon, scoop out a hole in the center. 3. Fill each hole with Hummus and Green Onion Sauce. 4. Top with a few parsley or cilantro leaves and serve.

Tips:

  • For a classic deviled potato, use Yukon Gold or russet potatoes. They hold their shape well and have a fluffy texture when cooked.
  • To make sure your potatoes are cooked evenly, pierce them with a fork or skewer before baking. This will allow the steam to escape and prevent the potatoes from bursting.
  • Once the potatoes are cooked, let them cool slightly before handling them. This will help prevent them from breaking apart.
  • For a smooth and creamy filling, use a food processor or blender to mix the potatoes, mayonnaise, and other ingredients.
  • If you don't have a food processor or blender, you can mash the potatoes by hand. Just be sure to mash them until they are smooth and free of lumps.
  • Feel free to get creative with your deviled potato fillings. You can add chopped bacon, cheese, chives, or any other ingredients you like.
  • For a fun presentation, pipe the deviled potato filling into the potato shells.

Conclusion:

Deviled potatoes are a delicious and versatile appetizer or side dish that are perfect for any occasion. With so many different variations, there is sure to be a deviled potato recipe that everyone will enjoy. So next time you are looking for a new and exciting way to serve potatoes, give deviled potatoes a try!

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