But have you seen egg prices lately? At this rate, I might as well serve up Fabergé eggs instead. So, in the spirit of delicious budget-friendly choices, I’m turning to a humble hero— the potato.
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@plantyou♬ original sound - Carleigh Bodrug - plantyou
Making deviled potatoes is ridiculously easy, and they have all the creamy, tangy goodness of deviled eggs, just in a more substantial, carb-loving package. For this recipe, you'll need potatoes, of course.
Mash up the scooped-out centers and mix them with mayo, mustard, a splash of vinegar and your favorite deviled egg seasonings (like paprika, garlic powder, salt, pepper or even a little hot sauce for some zing).
While these aren't eggs, these deviled potatoes taste amazing cold and make the perfect Easter appetizer, so be sure to chill them before serving.
How Do Deviled Potatoes Taste?
If a deviled egg and a loaded baked potato had a baby, this would be it. The outside is tender yet firm, giving you that satisfying bite. The filling is creamy, tangy and full of flavor, hitting all the right notes, just like your favorite deviled eggs, but with a little extra richness from the potato base. Think of it as a bite-sized potato salad.
Related: The Famous Million-Dollar Deviled Eggs That Are as Rich and Delicious as They Sound
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