Taking Inspiration from Deviled Eggs: Creating Easy Rosemary Deviled Potatoes

As I sat down to cook, I couldn't help but think of my favorite traditional Easter dish - deviled eggs. But I wanted to put a creative spin on it and come up with something new and delicious. I've always said that "it's not a party unless there are double eggs," and I thought, why not try a similar mashup with scalloped potatoes? The result was my easy rosemary deviled potatoes, which are sure to become a favorite at your next gathering.

To start, I selected some red bliss potatoes as the base for my dish. These waxy potatoes hold their shape well when cooked and have a mild flavor that pairs perfectly with the rosemary. I liked them so much that I ended up using three pounds of them - but feel free to scale down the recipe if you don't need as many. The beauty of these potatoes is that they can be boiled, then steamed for just two minutes to achieve a fork-tender texture. And, unlike traditional scalloped potatoes, mine didn't require any baking!

Before I could start cooking, I had to prep my ingredients. I dropped the rosemary into the pot with the potatoes, adding a pinch of salt to season them up. It was essential that the water wasn't too hot when I added the potatoes, as this would cause them to become overcooked and mushy. By waiting for the water to cool down slightly, I ensured that everything cooked evenly and retained its natural texture.

Next, I scooped out a small amount of potato flesh from each of the three pounds of potatoes - just enough to fill my bowl with the desired amount. It's this step that gives my dish a bit of a twice-baked potato feel, without actually baking them! The rest of the potatoes will remain whole and be used to create a delicious filling later.

With my potatoes prepared, it was time to start blending the filling ingredients. I added a little lemon zest, which adds a burst of citrus flavor that pairs beautifully with the rosemary. You can use orange zest if you prefer - it's a great alternative! For extra creaminess, I used whole-fat Greek yogurt instead of sour cream. And, because I wanted my filling to have a bit more oomph, I added some grained dijon mustard to give it an extra kick.

The key to achieving the perfect texture for my rosemary deviled potatoes was not overmixing the filling ingredients. If you do this, they can become sticky and difficult to work with. Instead, simply pulse them together in a food processor until everything is well combined. You'll know when you've reached the right consistency - it should still be slightly chunky.

Now that my filling was ready, I was excited to see how it would look on top of my cooked potatoes. To add a bit of visual appeal, I sprinkled some extra pepper and chives around the edges of each potato. And, because I wanted my dish to have an extra special touch, I added a dollop of what I call "deviled egg" flair - just a sprinkle of paprika on top! This is the perfect finishing touch for any holiday gathering.

The final result was truly delicious - a tasty mashup of deviled eggs and scalloped potatoes that's sure to become a new favorite at your next gathering. With its creamy rosemary filling, tender potato base, and pop of color from the paprika, these easy deviled potatoes are the perfect addition to any holiday menu.

"WEBVTTKind: captionsLanguage: eni am taking my inspiration from a traditional easter favorite deviled eggs to make my easy rosemary deviled potatoes what do you guys think honey you could dabble just about anything and it would be delicious well katie this is really an homage to you because i know you always say it's not a party unless there are double eggs that is true and since people are used to having like scalloped potatoes maybe around this holiday season i thought we'd do a mashup of the two and really gonna mash them up so i've got some red bliss potatoes in here we're going to boil them and infuse them with some rosemary so drop that in there nice bit of salt to season it up and then over the top some water you don't get the water hot before you put the potatoes into the pot you want to make sure the water and the potatoes and everything else cooks at the same time so the outside and the very inside of the potatoes are nice and tender and that's what we're going for here fork tender so it shouldn't take too long so i'm gonna start up that pot right there but let me show you what it looks like now i've got them here on the sheet it's really smart to bring them out of the pot but this is what it is here find its natural bottom all right and then just come through and get a nice slice and that's going to go into our bowl and become the filling just kind of like when you double the eggs you want to scoop out the center this is going to remind you of a twice baked potato that we did not bake twice we didn't even bake it okay just boil it really quick and if you get those potatoes in the bag that you can steam just theme them like maybe two minutes under the recommended amount of time and they'll be perfect for this recipe hey sonny is there a reason you're using red bliss potatoes for this yeah i mean i like red bliss they're easy to find i like the waxy you know content of them but you can also use uh new potatoes that are yellow skin or brown skin if you will and i like to do this with three pounds but you know half recipe is great for your backyard party okay so they're in our food processor here what i'm gonna add to that to add some flavor now remember they're already infused with the rosemary so a little bit of lemon zest and then it could be sour cream or what i love to use which is whole fat greek yogurt and then to that some grained dijon mustard get that in there those are great flavors i like the combination of lemon rosemary you know i i feel like potatoes are good by themselves you just boil them and sprinkle over some salt and pepper and you're good to go but if we're gonna make a presentation and we're gonna double them might as well fill them up with something nice and bright like a little bit of lemon zest you can also do orange zest that would be fun right here as well but we're just keeping it simple with the lemon zest a little bit of whole fat greek yogurt and the whole grain mustard now you see lots of pepper and then to the side here just a little bit of that water that we boil the potatoes in it's going to help it be a little bit loose so we can pipe it later on not too much okay now now this is a important part you don't want to over mix this because it'll become kind of gluey and sticky so you just want to turn it on and pulse it just mix it and you see as you get in here it's getting to that texture where you say to yourself all right i can get this into a piping bag and go to town so that's what we're gonna do right now and here is everything in here remember the tops of the potatoes little lemon zest and then you just kind of squeeze it out mmm see all those little pieces of mustard get in there you got to give it the curb appeal so the piping is great if you don't want to put this in a plastic bag and cut off the corner you can always just do what i call the two spoon method all right over the top just some chives and then a little deviled egg curb appeal from my youth my mom used to always hit the deviled eggs with a little bit of paprika now you know this is my hot hungarian paprika but you can use sweet or smoked and just hit it high so everything gets an even distribution of the paprika and there you have it perfect for easter we break the rules and make it delicious youi am taking my inspiration from a traditional easter favorite deviled eggs to make my easy rosemary deviled potatoes what do you guys think honey you could dabble just about anything and it would be delicious well katie this is really an homage to you because i know you always say it's not a party unless there are double eggs that is true and since people are used to having like scalloped potatoes maybe around this holiday season i thought we'd do a mashup of the two and really gonna mash them up so i've got some red bliss potatoes in here we're going to boil them and infuse them with some rosemary so drop that in there nice bit of salt to season it up and then over the top some water you don't get the water hot before you put the potatoes into the pot you want to make sure the water and the potatoes and everything else cooks at the same time so the outside and the very inside of the potatoes are nice and tender and that's what we're going for here fork tender so it shouldn't take too long so i'm gonna start up that pot right there but let me show you what it looks like now i've got them here on the sheet it's really smart to bring them out of the pot but this is what it is here find its natural bottom all right and then just come through and get a nice slice and that's going to go into our bowl and become the filling just kind of like when you double the eggs you want to scoop out the center this is going to remind you of a twice baked potato that we did not bake twice we didn't even bake it okay just boil it really quick and if you get those potatoes in the bag that you can steam just theme them like maybe two minutes under the recommended amount of time and they'll be perfect for this recipe hey sonny is there a reason you're using red bliss potatoes for this yeah i mean i like red bliss they're easy to find i like the waxy you know content of them but you can also use uh new potatoes that are yellow skin or brown skin if you will and i like to do this with three pounds but you know half recipe is great for your backyard party okay so they're in our food processor here what i'm gonna add to that to add some flavor now remember they're already infused with the rosemary so a little bit of lemon zest and then it could be sour cream or what i love to use which is whole fat greek yogurt and then to that some grained dijon mustard get that in there those are great flavors i like the combination of lemon rosemary you know i i feel like potatoes are good by themselves you just boil them and sprinkle over some salt and pepper and you're good to go but if we're gonna make a presentation and we're gonna double them might as well fill them up with something nice and bright like a little bit of lemon zest you can also do orange zest that would be fun right here as well but we're just keeping it simple with the lemon zest a little bit of whole fat greek yogurt and the whole grain mustard now you see lots of pepper and then to the side here just a little bit of that water that we boil the potatoes in it's going to help it be a little bit loose so we can pipe it later on not too much okay now now this is a important part you don't want to over mix this because it'll become kind of gluey and sticky so you just want to turn it on and pulse it just mix it and you see as you get in here it's getting to that texture where you say to yourself all right i can get this into a piping bag and go to town so that's what we're gonna do right now and here is everything in here remember the tops of the potatoes little lemon zest and then you just kind of squeeze it out mmm see all those little pieces of mustard get in there you got to give it the curb appeal so the piping is great if you don't want to put this in a plastic bag and cut off the corner you can always just do what i call the two spoon method all right over the top just some chives and then a little deviled egg curb appeal from my youth my mom used to always hit the deviled eggs with a little bit of paprika now you know this is my hot hungarian paprika but you can use sweet or smoked and just hit it high so everything gets an even distribution of the paprika and there you have it perfect for easter we break the rules and make it delicious you\n"