This Potato Appetizer Is Even Better Than Deviled Eggs

They’re so much easier to make.

By
Alexandra Shytsman
Alexandra Shytsman
Alexandra Shytsman
Alexandra Shytsman is a recipe developer, food photographer, and cookbook author. As the creator of The New Baguette, a plant-based recipe site, her mission is to demystify vegan food and inspire others to cook healthier meals at home. (The New Baguette is the winner of IACP's 2023 Food Blog of the Year award.)
Learn about Simply Recipes' Editorial Process
Published November 28, 2025
Alexandra Shytsman
Halved potatoes with a creamy filling and garnished with herbs

Simply Recipes / Alexandra Shytsman

Why Make This

  • Deviled potatoes offer a one-bite appetizer ideal for parties or snacking anytime.
  • Baby potatoes are a budget-friendly alternative to eggs.
  • You skip the hassle of peeling since the potato skins hold everything together.

Thanks to my Eastern European background, potatoes practically run through my veins. In my Ukrainian household, we ate them at nearly every meal—fried, boiled, roasted, stuffed into dumplings, you name it.

Now that I cook primarily plant-based meals, I’ve been experimenting with deviled potatoes instead of eggs for an unexpected twist. Baby potatoes are similar in size to eggs and the fluffy flesh of boiled potatoes is similar in texture to egg yolks, making them an ideal stand-in.

When I first tried these, I was shocked at how delicious and craveable they were. The tang of chopped dill pickles and the savory aroma of smoked paprika made them so satisfying to eat. In fact, I’d venture to say they’re even better than classic deviled eggs (I’ve always had a love-hate relationship with egg yolks).

Plate of deviled potatoes garnished with dill and herbs arranged in rows on a white serving platter

Simply Recipes / Alexandra Shytsman

Why You Should Try Deviled Potatoes

  • They’re the perfect one-bite hors d'oeuvre. 
  • They are simple to make and call for just a handful of ingredients.
  • Potatoes are cheaper than eggs. Enough said.
  • Everyone can enjoy them, including vegans (if you use vegan mayonnaise) and those allergic to eggs.
  • No peeling! Boiled eggs are notoriously frustrating to peel. With potatoes, you can skip peeling altogether.

Tips for Perfect Deviled Potatoes

  • Do not overcook the potatoes: Simmer them gently and monitor them carefully at the end to make sure they don’t fall apart or become waterlogged.
  • Scoop carefully: While you do want to get most of the potato flesh out, be sure to leave a thin layer of potato attached to the skin so it can hold its shape. A one-teaspoon measuring spoon or a melon baller work best here.
  • Add a pinch of turmeric: Though totally optional, this bright yellow spice enhances the color of the filling, giving it that classic deviled egg look.
Deviled potatoes arranged on blue and white plates

Simply Recipes / Alexandra Shytsman

Deviled Potatoes

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4 to 6 servings
Yield 24 pieces
Keep Screen Awake

Ingredients

  • 12 baby yellow potatoes (about the size of eggs), halved lengthwise

  • 1 tablespoon plus 1/2 teaspoon salt, plus more to taste

  • 1/3 cup mayonnaise, plus more to taste

  • 1 heaping teaspoon Dijon or brown mustard

  • 1/2 teaspoon smoked paprika

  • 1 pinch ground turmeric

  • Freshly ground black pepper, to taste

  • 2 baby kosher dill pickles, finely chopped (about 1/2 cup)

  • 2 tablespoons finely chopped fresh dill

Method

  1. Cook the potatoes:

    Place the potatoes in a medium pot. Add 1 tablespoon salt and enough cool water to cover by about 1 inch. Cover with a lid.

    Bring to a boil over high heat, then reduce the heat to low and simmer the potatoes very gently; you should see small bubbles breaking on the surface of the water. Cook until the potatoes can be pierced with a fork, 6 to 10 minutes. Do not overcook. Drain and transfer to a plate to cool.

  2. Hollow out the potatoes:

    When the potatoes are cool enough to handle, gently hollow them out with a teaspoon or melon baller, leaving a thin layer of potato flesh in the skins so they hold their shape. Place the scooped out potato flesh in a medium bowl.

    Halved and hollowed potatoes with removed insides on a cutting board with a scooping spoon and a bowl holding the scooped contents

    Simply Recipes / Alexandra Shytsman
  3. Make the filling:

    Use a fork to mash the potato flesh with the mayonnaise, mustard, paprika, turmeric, lots of black pepper, and the remaining 1/2 teaspoon salt. Stir in the pickles and dill until combined. Taste and adjust the seasonings if needed. If the filling seems dry, add a tablespoon or two more mayo to taste.

  4. Fill the potatoes:

    Scoop the filling into the potatoes using a small spoon. Serve immediately.

    Refrigerate leftovers in an airtight container and eat within 2 days.

    Love the recipe? Leave us stars and a comment below!

    Preparation of deviled potatoes with hollow potato halves and a bowl of filling on a cutting board

    Simply Recipes / Alexandra Shytsman
Nutrition Facts (per serving)
434 Calories
10g Fat
80g Carbs
10g Protein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 434
% Daily Value*
Total Fat 10g 12%
Saturated Fat 2g 8%
Cholesterol 5mg 2%
Sodium 414mg 18%
Total Carbohydrate 80g 29%
Dietary Fiber 8g 30%
Total Sugars 5g
Protein 10g
Vitamin C 36mg 182%
Calcium 66mg 5%
Iron 4mg 23%
Potassium 2030mg 43%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.