Easter is coming, and normally that means piles of deviled eggs. Making deviled eggs is both fun and satisfying, like a little edible art project. From classic mustard and mayo to bold twists like sriracha or bacon, the variations are endless and piping the filling back into the egg whites is oddly therapeutic. They’re quick to assemble, easy to share and always a hit at parties or picnics.
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.
Content creator and cookbook author Carleigh Bodrug (@plantyou) shared a tip on how to save money this year by making deviled potatoes instead of pricey deviled eggs. These are the cheaper, heartier cousins of our usual Easter favorite and they look amazing!
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@plantyou??DEVILED POTATOES with @Chosen Foods Avocado Oil Mayo ChosenFoodsPartner! . With egg prices skyrocketing, it’s the perfect time to try these delicious and plant-based deviled potatoes. I first saw this hack at @allrecipes and knew I had to try my own version and they did not disappoint. To keep things plant-based (and eggless) I used Chosen Foods Vegan Avocado Oil Mayo in place of regular mayo. It’s packed with good fats from avocados and made with plants for a clean and wholesome flavor perfect for these potatoes. . The full recipe is at PLANTYOU DOT COM. #recipe #easyrecipe #plantbased #plantbaseddiet #plantbasedrecipe #eggshortage #easter #easterrecipes #quickrecipe #healthyrecipe #easyrecipe
♬ original sound - Carleigh Bodrug - plantyouMaking 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.
Baby potatoes work best because they’re the perfect size for popping into your mouth like a deviled egg. Red, Yukon Gold or any small waxy potato will do. Boil them until fork-tender, then slice them in half and scoop out a little bit of the center (not too much—these aren’t mashed potatoes; we need some structure!).
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).
Spoon or pipe the filling back into the potatoes. Sprinkle with paprika and top with chives, crispy bacon bits or even pickled jalapeños, if you’re feeling spicy.
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.
Related: I'm Only Making Jacques Pépin's French-Style Deviled Eggs From Now On
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.
And let’s be honest, potatoes are always a crowd-pleaser! Even if someone at your Easter gathering claims they “don’t like deviled eggs” (we all have that one relative… it's my kids), they’ll still go for the deviled potatoes because who turns down a stuffed potato? Absolutely no one, not even my children.
Related: The Famous Million-Dollar Deviled Eggs That Are as Rich and Delicious as They Sound
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