Potato Deviled Eggs


Eggs and potatoes are an exemplary combo, however, we wager you’ve never had them like this! The egg whites are swapped out for the potato cups, which are filled the great rich egg yolk filling (spare the whites for another utilization!). Topped with crisp chives and crunchy bacon, these make the ideal one nibble for your next social event.


for 24 servings

12 baby red potatoes

3 teaspoons kosher salt, separated

12 hard bubbled egg yolks

½ cup sour cream(120 g)

1 teaspoon dijon mustard

½ teaspoon ground dark pepper

2 teaspoons fresh chives, minced, in addition to additional for embellish

2 strips bacon, cooked and disintegrated


Include the potatoes and 1½ teaspoons of salt to a huge pan with enough chilly water to cover the potatoes. Heat to the point of boiling over high warmth, at that point cook for 10-12 minutes, until delicate when jabbed with a fork. Channel and let cool totally.

When the potatoes are cooled, sliced down the middle and utilize an apportioning spoon to scoop 1 teaspoon of the focal point of every half.

In a medium bowl, consolidate the egg yolks, sharp cream, mustard, pepper, chives, and the rest of the 1½ teaspoons of salt. Pound together with a fork until smooth.

Move the deviled egg filling to a zip-top plastic pack. Clip off an edge of the sack to make an opening.

Channel the filling into the potato cups. Embellishment with the bacon and chives.


Leave a Reply