Deviled Potato Bites Recipe

Happy Easter! Happy Passover!

Congratulations to you if your Easter Egg Hunt used real hard boiled eggs 🐰. Eggs are so expensive that they can't be used once.  The Deviled Potato Bites are a twist on your traditional deviled eggs.

I modified allrecipes.com Deviled Potato Bites recipe You may have all of the ingredients already. Frozen hash brown patties are the hero in this recipe. The potato bottoms are baked until golden to ensure they hold together well and lend a nice crunch to each bite. The bite-sized delights are a good appetizer or breakfast on the go treat. 

If you really want to be fancy, you can top with bacon bits or mini-shrimp. 

Ingredients:
  • 6 large hard-boiled eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Tabasco (or another strong hot sauce), to taste
  • flaky salt
  • 8 frozen hash brown patties
  • 2 tablespoons finely chopped chives
  • 1/4 teaspoon smoked paprika
 
  1. Separate egg yolks from the whites. Place eggs yolks in large mixing bowl. Add mayonnaise, mustard, lemon juice, and a pinch of salt; mash with a fork to break up the yolks.
  2. Use a stick blender to blitz the mixture until smooth and season with Tabasco to taste. If mixture is too thick, add ½ to 1 tablespoon water and blitz again until desired consistency is reached.
  3. Chill yolk mixture in the fridge until needed.
  4. Preheat the oven to 400 degrees F. While oven preheats, place hash brown patties onto a baking sheet and soften in the oven for 5 to 10 minutes. Don't allow patties to get crispy—you  only want them to soften.
  5. Remove hash brown patties from the oven and, once cool enough to handle, break into thirds. Press each third into the well of a mini muffin pan. Push your thumb into the hash brown cups to give them each a little dip.
  6. Bake in the preheated oven until golden and crispy, 25 to 30 minutes
  7. Transfer hash brown bottoms to a wire rack to cool slightly before piping (or spooning) on chilled egg yolk mixture.
  8. Garnish with chives, smoked paprika, and a little pinch of flaky salt then serve.

 

Wine Recommendations

NV BIDO Sparkling Brut, Loire Valley, France

Love Cork Screw "Good Times, Good Friends" Pinot Grigio, Lake Michigan, MI

2023 Roman Clarke Viognier Blend, Prince Georges County, Maryland

2020 Steinmetz Sekt Brut Cuvée Pinot, Mosel-Saar-Ruwer, Germany

 

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