Deviled Potato Bites 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.