Deviled Potato Bites

All the creamy, tangy goodness of deviled eggs—stuffed into tiny potatoes!

By Holli DawkinsPublished: Dec 3, 2025

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the pioneer woman's deviled potato bites recipe

Gordon Sawyer

Yields:

8 - 10 serving(s)

Prep Time:

35 mins

Total Time:

1 hr 20 mins

Potato salad meets deviled egg in this unexpected recipe twist! Whether you're searching for a fresh new potluck side dish, party appetizer, finger food idea, or just a midday snack, these deviled potato bites deliver big flavor in a tiny package. Crisp roasted potatoes are filled with a creamy mixture of mashed potato, mayonnaise, mustard, and pickled jalapeño for a little kick. A sprinkle of paprika on top adds the perfect vibrant finishing touch. Go ahead and make a double batch because you'll want to snag a few for yourself before they ever leave the kitchen!

What makes these bites "deviled?"

In cooking, the word “deviled” simply refers to dishes that are boldly seasoned or have a zesty, tangy, or slightly spicy flavor profile. In this recipe, the filling gets a splash of pickled jalapeño brine, which gives it a bright tang and gentle kick of heat.

Can deviled potato bites be made vegan?

Yes—these bites are a great vegan alternative to classic deviled eggs! Just use a plant-based mayonnaise in the filling.

Can deviled potato bites be made ahead of time?

Yes, these can be made through step three up to one day ahead. Refrigerate the filling and potato halves until you're ready to proceed. Before serving, roast the potatoes a final time, pipe in the filling, and garnish as you desire.

What kind of potatoes work best for deviled potato bites?

Small yellow potatoes—often labeled baby potatoes or new potatoes—are ideal for this recipe. Their thin, golden skin and creamy flesh hold up well in the oven. Their small size makes them easy to scoop and fill. And their naturally buttery flavor pairs perfectly with the deviled filling.

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Ingredients

Directions

1. Step 1Preheat the oven to 400°F.
2. Step 2Halve the potatoes and place them on a rimmed baking sheet. Drizzle with the olive oil, toss to coat, and arrange them cut-side up. Roast until tender and the flesh can be easily pierced with a paring knife (do not let them get very brown), 25 to 30 minutes.
3. Step 3Let the potatoes rest until cool enough to handle (5 to 10 minutes), then use a melon baller or a teaspoon measuring spoon to scoop out a round hole from the cut side of each (about ¾ inch wide). Process the scooped potato flesh through a ricer and place in a medium bowl. Alternatively, use a potato masher or fork to mash the flesh smooth. Add the mayonnaise, mustard, and jalapeño brine, and stir to combine.
4. Step 4Arrange the scooped potatoes cut-side down on the baking sheet, sprinkle with the salt and pepper, and roast until crisp, 5 to 7 minutes.
5. Step 5Transfer the filling to a piping bag fitted with a fluted tip or a zip-top bag with one corner snipped off. Flip the potatoes cut-side up. Pipe filling into each potato half and garnish each with a sprinkle of paprika and a jalapeño slice. Serve warm or at room temperature.