For a richer flavor, try using homemade mayonnaise in the deviled egg filling. Adjust the amount of Tabasco to your preferred level of spiciness. A dash of cayenne pepper can also be used. If you don't have a mini muffin pan, you can bake the potato cups on a baking sheet, but they may not hold their shape as well. These bites are best served fresh, but the deviled egg filling can be made ahead of time and stored in the refrigerator for up to 2 days.
Deviled Potato Bites
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING24 People
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VIEWS9
Elevate your appetizer game with these delightful Deviled Potato Bites! Crispy, golden potato cups cradle a creamy, tangy deviled egg filling, creating a burst of flavor in every mouthful. A perfect balance of textures and tastes that will leave your guests craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol47 mg
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Fiber0 g
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Protein2 g
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Saturated Fat1 g
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Sodium60 mg
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Sugar0 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients.
02
StepPrepare the egg yolks: Line a cake pan with baking paper. Carefully separate the eggs, placing the yolks into the prepared pan (save the whites for another use).
03
StepSteam the yolks: Place a steaming rack in a large pot or wide skillet with a few inches of water. Set the cake pan on the rack. Bring to a simmer over medium-low heat, cover, and steam until yolks are cooked through (10-15 minutes).
04
StepCreate the deviled filling: Transfer the cooked yolks to a bowl and let cool. Add mayonnaise, mustard, lemon juice, and a pinch of salt. Mash with a fork to break up the yolks.
05
StepBlend until smooth: Use an immersion blender to blitz the mixture until smooth. Season with Tabasco to taste. If too thick, add ½ to 1 tablespoon of water and blend again until desired consistency is reached.
06
StepChill the mixture: Refrigerate the yolk mixture until ready to use.
07
StepPreheat the oven: Preheat your oven to 400 degrees F (200 degrees C).
08
StepSoften the hash browns: Place hash brown patties on a baking sheet and soften in the preheated oven (5-10 minutes). Avoid crisping; just soften them.
09
StepShape the potato cups: Remove hash browns from the oven and, once cool enough to handle, break each patty into thirds. Press each third into the well of a mini muffin pan.
10
StepCreate wells: Push your thumb into the center of each hash brown cup to create a small indentation.
11
StepBake until golden: Bake in the preheated oven until golden and crispy (25-30 minutes).
12
StepAssemble and serve: Transfer hash brown bottoms to a wire rack to cool slightly before piping (or spooning) on the chilled deviled egg yolk mixture. Garnish with fresh chives, smoked paprika, and a pinch of flaky salt. Serve immediately and enjoy!
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RECIPE REVIEWS
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Please Rate
Art Ullrich
Jun 30, 2025I made these for a potluck and they were gone in minutes! The recipe was easy to follow.
Triston Weimann
Jun 30, 2025These were a huge hit at my party! Everyone loved the combination of textures and flavors.
Daryl Haley
Jun 28, 2025My hash browns didn't get as crispy as I wanted, so I baked them for a few extra minutes.
Fernando Krajcik
Jun 27, 2025These are a fun and creative way to use frozen hash browns.
Daren Moore
Jun 27, 2025The egg yolk mixture is so creamy and flavorful. I will definitely be making these again.
Rhiannon Morissette
Jun 26, 2025I didn't have chives, so I used green onions instead. They worked perfectly!
Nola Boehm
Jun 18, 2025Next time I'll try adding a little bit of pickle relish to the egg yolk mixture for some extra tang.