Deviled Potatoes

Save those expensive eggs for other recipes. Deviled potatoes with a zesty, seasoned filling look like the real thing and are every bit as yummy.

📝 Ingredients

• 12 baby red or yellow potatoes
• 1 teaspoon salt
• 1/2 cup mayonnaise
• 2 tablespoons dill pickle relish
• 4 teaspoons Dijon mustard
• 1 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Worcestershire sauce
• Fresh parsley or chives, minced
• Paprika, for garnish

👨‍🍳 Instructions

1. 1Cook the potatoes: Place the whole potatoes and 1 teaspoon of salt in a stockpot filled with just enough cold water to cover them. Bring the water to a boil, then reduce the heat slightly to medium-high. Boil the potatoes until they're tender enough to pierce with a fork, 12 to 13 minutes. Drain them and let them rest until they're cool enough to handle.
2. 2Blend the filling sauce: While the potatoes are cooking, mix the mayonnaise, relish, Dijon mustard, seasoned salt, black pepper and Worcestershire sauce in a small bowl. Set aside.
3. 3Make the potato filling: Slice the cooked potatoes in half lengthwise. Use a small spoon or a melon baller to scoop out the centers and place the scooped potato centers into the bowl with the dressing. Mix and mash the cooked potato centers and dressing together using a fork or potato masher until the filling is smooth. Set the potato skins on a large platter. Editor's Tip: When scooping, be careful not to dig too deeply, as you could rip the potato skin. Aim to leave about 1/4-inch-thick wall of potato in the skins.
4. 4Fill the potatoes: Fill each potato skin with 1 to 2 teaspoons of the potato filling. Or, for a fancier presentation, scoop the potato filling into a piping bag with a wide tip and pipe the filling into the potato shells. Editor's Tip: If there is leftover filling, you can always go back and add a little more to each potato.
5. 5Garnish and serve: Arrange the deviled potatoes on a serving platter. Sprinkle paprika, minced fresh parsley or diced chives over the tops. Deviled potatoes can be served at room temperature or chilled. Editor's Tip: If the potato skins won't sit flat, you can slice a little bit from the bottoms to make them level.