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Deviled Egg Potato Salad Bites
Imagine the creamy goodness of deviled eggs and the comforting bite of potato salad all rolled into one—sounds like a dream, right? These Deviled Egg Potato Salad Bites are the ultimate party appetizer, picnic favorite, or fun twist on a classic side dish. They bring all the flavors you love into one perfect, poppable bite!
Why You’ll Love This Recipe
- Perfect for Parties – These are an instant crowd-pleaser and look adorable on a platter.
- Mess-Free and Easy to Eat – Unlike traditional potato salad, these little bites are fork-free, making them perfect for entertaining.
- Great Make-Ahead Option – Prep them in advance and assemble when you’re ready to serve.
- Classic Flavors, Fun Presentation – The familiar deviled egg taste mixed with creamy, tangy potato salad makes these irresistible.
Ingredients Breakdown
Essentials:
- Baby Potatoes – Choose small, waxy potatoes like Yukon Gold or red potatoes for their creamy texture.
- Hard-Boiled Eggs – The key ingredient for that classic deviled egg flavor.
- Mayonnaise – Adds creaminess and richness.
- Dijon Mustard – A little tang to balance the creaminess.
- Sour Cream – Lightens up the filling while adding a nice tangy kick.
- Pickles or Relish – A little crunch and acidity bring balance.
- Smoked Paprika – For a hint of smokiness and that classic deviled egg garnish.
- Chives – Fresh herbs for color and a mild onion flavor.
- Salt & Pepper – To enhance all the flavors.
Pro Tips:
- Make it lighter: Swap mayo for Greek yogurt for a healthier twist.
- Want more bite? Add a little splash of hot sauce or extra Dijon mustard.
- Pickle preference: Use dill pickles for tang, sweet relish for a classic deviled egg vibe.
Step-by-Step Instructions
Step 1: Cook the Potatoes
Boil the baby potatoes until just fork-tender, about 10-12 minutes. Drain and let cool slightly.
Step 2: Hard-Boil the Eggs
If you haven’t already, hard-boil your eggs. Peel and dice them finely.
Step 3: Make the Filling
In a bowl, mix the chopped eggs with mayonnaise, sour cream, Dijon mustard, relish, salt, and pepper until well combined. Stir in smoked paprika and chives.
Step 4: Prepare the Potatoes
Slice each baby potato in half and gently scoop out a small amount from the center to create a “bowl.” A small melon baller or teaspoon works great for this.
Step 5: Fill and Garnish
Spoon or pipe the egg mixture into each potato half. Sprinkle with extra smoked paprika and garnish with additional chives.
Step 6: Chill and Serve
Refrigerate for at least 30 minutes before serving. This allows the flavors to meld and makes them even tastier!
Chef’s Tips and Tricks
- Use a piping bag – Piping the filling instead of spooning gives a polished look (and it’s quicker too!).
- Don’t overcook the potatoes – You want them firm enough to hold their shape.
- For extra crunch – Top with crispy bacon bits!
Recipe Variations and Serving Suggestions
Switch It Up:
- Add a dash of cayenne for some spice.
- Swap the chives for dill or green onions.
- Use sweet potatoes for a slightly different flavor profile.
What to Serve With:
- Perfect alongside BBQ dishes or sandwiches.
- Pairs well with a crisp white wine or sparkling lemonade.
- Great on a charcuterie board alongside pickles and meats.
FAQs
Can I make these in advance? Yes! Assemble them a few hours ahead and store them in the fridge until serving.
How do I store leftovers? Keep them in an airtight container in the fridge. They’ll stay fresh for up to 2 days.
Can I make these dairy-free? Absolutely! Swap the sour cream for dairy-free yogurt or just use extra mayo.
Deviled Egg Potato Salad Bites Recipe
Prep Time: 15 mins | Cook Time: 15 mins | Chill Time: 30 mins | Servings: 20 bites
Ingredients:
- 10 baby potatoes, halved
- 3 hard-boiled eggs, finely diced
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tsp Dijon mustard
- 1 tbsp pickle relish
- ½ tsp smoked paprika, plus more for garnish
- 1 tbsp chopped chives, plus more for garnish
- Salt & pepper to taste
Instructions:
- Boil baby potatoes until fork-tender, about 10-12 minutes. Drain and cool.
- Hard-boil eggs if not already done, then peel and finely dice.
- In a bowl, mix diced eggs, mayo, sour cream, Dijon, relish, salt, and pepper.
- Slice cooled potatoes in half, scooping a bit from the center.
- Spoon or pipe the egg mixture into each potato half.
- Garnish with extra smoked paprika and chives.
- Chill before serving for best flavor.
These Deviled Egg Potato Salad Bites are a fun, flavorful take on a classic. Give them a try and let me know what you think! Tag your creations with #TheKitchensAid—I’d love to see how they turn out!
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