Appetizers · Holidays · sides · Vegetables

Super Easy Deviled Potatoes

Super Easy Deviled Potatoes


It’s almost Easter, and I have got my hands full. I have the whole family here this year, and although it is a somber mood, we are all very grateful for everything we have, and each other. With my brother-in-law battling colon cancer, my hubby’s mom and dad, have been visiting him a lot, and the family has been going through a lot, so a nice family Easter dinner, is just what everyone needs.

We will be celebrating Easter, in full holiday mode, with a delicious ham, beef roast, mashed potatoes, stuffing, and gravy. And for appetizers, these delicious deviled potatoes.

Super Easy Deviled Potatoes

These deviled potato bites are super delicious, and super easy to put together. I just baked the potato halves, then I scooped out the middle into a large bowl, where I added chopped boiled eggs, mayonnaise, chopped celery, and salt and pepper. With this, I made a potato salad, that will knock your socks off! I then just piled some into the center of each baked potato shell. Now, I am not sure who coined the term deviled eggs, or what makes them deviled, but I am guessing the paprika, because that is what gives it a kick. And the paprika, really gives this potato salad a kick as well!

I really should have made more, because these were the hit of the show! The kids, could not get enough of them, and they were gobbled up fast! I had to remind myself to hold back, because they were so good. You will not be able to eat just one, that’s for sure.

Super Easy Deviled Potatoes


  • 8-12 red potatoes halved
  • 1/2 cup mayonnaise
  • 4 boiled eggs, chopped
  • 1 rib of celery, finely chopped
  • Salt and pepper to taste
  • Paprika for sprinkling


  1. Pre-heat oven to 400 degrees.
  2. Place halved red potatoes on a baking sheet, and season with salt and pepper.
  3. Bake potato halves for 49 minutes, until fork tender.
  4. Remove potatoes from oven, and let cool.
  5. Take a scoop out of each center of halved potato, and place the scoops in a large bowl.
  6. In the same bowl, with scoops of potato, place chopped boiled eggs, chopped celery, mayonnaise, and salt and pepper to taste. Mix until combined.
  7. In the center of each potato half, that has been scooped out, place a heaping tablespoon of potato salad filling.
  8. Sprinkle with paprika, and garnish with parsley. Serve chilled.
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Super Easy Deviled Potatoes

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