Mini Deviled Potatoes
If you love deviled eggs, you’re going to like these Mini Deviled Potatoes! Using tender baby potatoes instead of eggs, this finger food recipe gives you a creamy, tangy filling in every bite.
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They’re great as a party appetizer, vegetarian finger food, or even a side dish for family dinners. Serve them alongside my Smashed Potato Salad or Mini Meatball Marinara Bites for a complete meal.
How to Make Mini Deviled Eggs
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Bring a large pot of water to a boil. Add the baby potatoes and cook until fork-tender, about 12–20 minutes depending on size. Let them cool for 5–10 minutes so they’re easier to handle.
2. Cut each potato in half and scoop out a little from the center.
3. Put the scooped potato into a medium bowl.
4. Mash the scooped potato lightly with a fork. Add mayonnaise, Dijon mustard, salt, and pepper, then mash until smooth and creamy.
5. Spoon the filling into a piping bag, snip off the end, and pipe it into the potato halves.
6. Sprinkle with fresh chopped parsley and arrange on a platter.
Serve and Enjoy!
Important Recipe Notes
- Used baby potatoes for bite-sized servings.
- You can boil and scoop the potatoes a few hours early; just fill before serving.
- For the Vegan option, use vegan mayonnaise to make this recipe plant-based.
Mini Deviled Potatoes
Ingredients
- 1 lb baby potatoes
- ¼ cup regular or vegan mayonnaise
- 1 ½ tsp Dijon mustard
- ½ tsp pepper
- ¼ tsp salt
- Fresh parsley chopped, for topping
Instructions
- Bring a large pot of water to a boil. Add the baby potatoes and cook until fork-tender, about 12–20 minutes depending on size. Let them cool for 5–10 minutes so they’re easier to handle.
- Cut each potato in half and scoop out a little from the center.
- Put the scooped potato into a medium bowl.
- Mash the scooped potato lightly with a fork. Add mayonnaise, Dijon mustard, salt, and pepper, then mash until smooth and creamy.
- Spoon the filling into a piping bag, snip off the end, and pipe it into the potato halves.
- Sprinkle with fresh chopped parsley and arrange on a platter.
