Description
A vegetarian twist on classic deviled eggs, using roasted potato halves filled with a creamy, flavorful mixture.
Ingredients
Scale
- 12 small potatoes
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cut potatoes in half lengthwise and place on a baking sheet.
- Bake for 25-30 minutes until tender.
- Let cool slightly, then scoop out the center of each potato half.
- Mash the scooped potato with mayonnaise, mustard, lemon juice, garlic powder, paprika, salt, and pepper.
- Spoon the mixture back into the potato halves.
- Garnish with fresh chives and serve.
Notes
- Use waxy potatoes for best results.
- Adjust seasoning to your taste.
- Make ahead by roasting potatoes in advance.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 120
- Sugar: 1g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
Keywords: deviled potatoes, vegetarian appetizer, party food, potato bites