Deviled Potatoes

Whether you don’t eat eggs, don’t like them or want to try something new this Easter, this recipe is a yummy alternative. I used the same ingredients my mother uses for deviled eggs, added a couple extras and voila, delicious deviled potatoes. My husband said he didn’t want to try them because he doesn’t like deviled eggs but after some coercing he tried one and ended up eating ten of them! I think this will be a new Easter favorite!

Ingredients:

7 baby yukon gold potatoes cleaned and cut in half
1 1/2 tbs olive oil
2 tsp sea salt
1/2 tsp pepper
1/2 tsp paprika
1 tsp brown or dijon mustard
1 tbs mayonnaise or vegonnaise
1 tsp sweet pickle juice
1 tbs sour cream
1 tbs finely chopped chives

Preheat your oven to 400 degrees. Cut and clean your potatoes and cover them in 1 tbs of olive oil and 1 tsp of sea salt leaving the remaining olive oil and sea salt for the potato mixture. Place all of your potatoes cut side down on a baking sheet and cover with foil. Put in the oven for 30 minutes.

Once your potatoes have cooked use a melon baller or tiny spoon to scoop out the inside and put them into the bowl. Leave about 1/8 of inch of potato and peel in your potato cup to hold the potato mixture.

After you have have scooped out all of your potatoes start adding your ingredients to the bowl. Start with the reaming 1/2 tbs of olive oil and mix well till the potatoes start to smooth. (I just used a fork for this.) Then add salt, pepper, paprika, mustard, mayonnaise, pickle juice and sour cream. Mix all the ingredients together well. Finally add the chives leaving a little to the side for garnish.

Once the potatoes have been mixed well together place it into a baggy and squish it down to one corner. Snip the corner and squeeze a little potatoes mixture into each potato cup. Top with remaining chive garnish and it is ready to serve.

Serve at room temp or slightly chilled.

Yield 14 cups