Recipes Appetizers and Snacks Deviled Potato Bites 5.0 (3) 3 Reviews 1 Photo These crispy appetizers have all the flavor of deviled eggs, reimagined as a potato-based bite. By Izy Hossack Izy Hossack Izy is a recipe developer, food stylist and photographer based in London, UK with over a decade of experience. Allrecipes' editorial guidelines Published on October 31, 2024 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 45 mins Total Time: 1 hr 15 mins Servings: 24 Yield: 24 potato bites Jump to Nutrition Facts Jump to recipe In traditional deviled egg recipes, hard boiled eggs are cut in half, the yolks scooped out and whipped up with mayonnaise to make a creamy filling which is piped back into the whites. To create a more holiday-themed appetizer recipe, I’ve replaced the egg white carriage with a crispy potato cup made from frozen hash brown patties. To avoid wasting the egg whites, separate the eggs first and only cook the yolks. Use raw egg whites for another recipe (hello meringues!) or freeze them for another time. As hard-boiled yolks have a particular texture to them, I’ve steamed the yolks until firm and opaque so that they can be mixed up to make the creamy filling. If you don’t have a steamer tray, you can just hard boil the whole eggs in their shells (as you usually would) and scoop out the yolks. The leftover cooked egg whites could be used in an egg salad, or just eaten with a little salt and pepper. Frozen hash brown patties are the hero in this recipe–they come pre-seasoned so are packed with flavor. By letting them soften up in the oven while it preheats, we don’t waste any time either! Once they’re softened, break them into thirds and press the pieces into a mini muffin cup. The potato bottoms are baked until golden to ensure they hold together well and lend a nice crunch to each bite. I’ve kept the toppings simple, using smoked paprika, chopped chives, and a bit of flaky salt. You can get creative here with all sorts of other garnishes such as thinly sliced jalapeños, pickled or crispy shallots, sprigs of dill, or slices of radish. If you’re prepping these ahead of time, follow the recipe up to step 9. Keep the yolk mixture and the unbaked potato cups chilled until you’re ready to assemble. Forty minutes before you want to serve these, preheat the oven then follow the recipe as usual. Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 6 large eggs 3 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 teaspoon lemon juice Tabasco (or another strong hot sauce), to taste flaky salt 8 frozen hash brown patties 2 tablespoons finely chopped chives 1/4 teaspoon smoked paprika Directions Gather all ingredients. Allrecipes/Izy Hossack Take a cake pan that’ll fit into a large pot or a wide, deep skillet. Line the cake pan with a piece of baking paper (cut a square of baking paper that’s a little larger than the cake pan, scrunch it up, unscrunch it and press into the pan). Carefully separate the eggs to make sure the yolks don’t break. Set yolks into the cake pan (save whites for another use). Allrecipes/Izy Hossack Place a steaming rack into the bottom of a large pot or wide skillet and add a few inches of water. Set cake pan on top of the steaming rack. Bring to a simmer over medium-low heat, cover, and steam until yolks are cooked through, 10 to 15 minutes. Allrecipes/Izy Hossack Tip cooked yolks into a bowl and allow to cool. Add mayonnaise, mustard, lemon juice, and a pinch of salt; mash with a fork to break up the yolks. Allrecipes/Izy Hossack Use a stick blender to blitz the mixture until smooth and season with Tabasco to taste. If mixture is too thick, add ½ to 1 tablespoon water and blitz again until desired consistency is reached. Allrecipes/Izy Hossack Cook’s Note If you like, transfer mixture to a piping bag fitted with a plain or star tip. Chill yolk mixture in the fridge until needed. Allrecipes/Izy Hossack Preheat the oven to 400 degrees F (200 degrees C). While oven preheats, place hash brown patties onto a baking sheet and soften in the oven for 5 to 10 minutes. Don't allow patties to get crispy—you only want them to soften. Allrecipes/Izy Hossack Remove hash brown patties from the oven and, once cool enough to handle, break into thirds. Press each third into the well of a mini muffin pan. Allrecipes/Izy Hossack Push your thumb into the hash brown cups to give them each a little dip. Allrecipes/Izy Hossack Bake in the preheated oven until golden and crispy, 25 to 30 minutes. Allrecipes/Izy Hossack Transfer hash brown bottoms to a wire rack to cool slightly before piping (or spooning) on chilled egg yolk mixture. Allrecipes/Izy Hossack Garnish with chives, smoked paprika, and a little pinch of flaky salt then serve. Allrecipes/Izy Hossack I Made It Print Nutrition Facts (per serving) 51 Calories 4g Fat 3g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 51 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 3% Cholesterol 47mg 16% Sodium 60mg 3% Total Carbohydrate 3g 1% Dietary Fiber 0g 1% Total Sugars 0g Protein 2g 4% Vitamin C 1mg 1% Calcium 9mg 1% Iron 0mg 2% Potassium 71mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.