Appetizers / Snacks
Roasted Red Potatoes Stuffed with Egg Salad
Deviled eggs are an timeless, classic appetizer, and here they’re taken for a new spin in the form of miniature egg salad-stuffed potatoes. Don’t forget to slice a bit off the ends before halving them — this keeps them sitting pretty without tipping over.
Ingredients
SLICE:
BOIL:
COMBINE:
Instructions
Preheat oven to 450°. Line a baking sheet with parchment paper.
Slice a thin piece off both ends of each potato, then slice each potato in half. Scoop center from each potato half with a melon baller; place scoops in a bowl of cold water. Dry potato halves with paper towels.
Arrange potato halves on prepared baking sheet. Brush each half with oil and season with salt and pepper. Roast potatoes until light brown, 20–25 minutes.
Boil eggs and reserved potato pieces in a pot of water until eggs are hard-cooked and potatoes are fork-tender, 10–12 minutes.
Plunge eggs and potato pieces into a bowl of ice water. Peel eggs under cold running water and drain potatoes. Dry eggs and potatoes with paper towels, transfer to a bowl, and chop with a pastry blender or fork until chunky.
Combine pickle, mayonnaise, Dijon, and chopped dill; stir into egg mixture and season with salt and pepper.
Fill potato halves with egg salad using a #100 scoop or a melon baller. Garnish potatoes with dill sprigs and serve immediately.
To keep them from turning brown, drop the scooped-out potato pieces into a bowl of cold water.
Nutritional Facts
Nutritional Facts
Per appetizer
Calories: 91
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 36mg 12%
Sodium 74mg 3%
Carbs 14g 4%
Fiber 1g 4%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.