Makes 20 hors d’oeuvres
Total time: 1 1/2 hours || Active time: 20 minutes
I know. Adorable, right?
A tender roasted potato with a creamy, eggy filling. Sprinkled with a little paprika and a sprig of dill, they taste as irresistible as they look.
My first meeting with deviled potatoes was when my friend Lauren made them for an Omaha potluck. And of course I came to expect an inviting trayful at all subsequent potlucks. But then Lauren moved away and I was stuck staring at a tray of…nothing. Only my own tears.
The recipe she used (and I think most people use this one) is from VegWeb, called Potato Angels. Awww!
I wanted to make a version that would be perfect for Passover or Easter. Pop them into one of those vintage egg trays and impress everyone.
Happy first day of Spring, everyone!