Whenever we entertain a group of people at our house, I like to serve finger foods. Whether it’s for an afternoon cocktail party, a sporting event, movie night, or a holiday gathering, I find that our friends always enjoy being treated to appetizers.  Guests truly seem to love grazing on a spread of tasty dishes that require no silverware, grabbing another bite of this or that while keeping their hands free for the important things, like an icy cold adult beverage.

I had purchased a bag of tiny yellow potatoes with the intention of making a potato salad.  As I stared at the bag of small spuds on the counter, I kept wondering how could I do something different, instead of just another big bowl of salad that requires plates and forks.  Then it occurred to me to try using the same method as I would for deviled eggs, which are always a hit, why not make Deviled Potatoes?  Well they turned out fantastic, a huge hit, a virtual breakthrough in appetizers!  Potato salad as a finger food, now who would not like this?  While this will be a perfect game day treat, I can hardly wait for barbecue season to get underway.

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Deviled Potatoes

A cousin to the deviled egg, these bit size treats are filled with your favorite potato salad

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 2 dozen

Ingredients

• 1 pound tiny round potatoes not fingerlings
• 3 hard boiled eggs
• 4 green onions
• 3 strips of bacon crisped & crumbled
• 1 jalapeno pepper finely diced (optional)
• 3 Tablespoons mayonnaise
• 1 Tablespoon Dijon mustard
• 1 Tablespoon vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt & pepper to taste

Instructions

• Boil potatoes in a pot of salted water for about 12 minutes or until just tender, do not overcook (test with knife). Drain potatoes and plunge into cold water to stop the cooking process (You want the potatoes to be cooked through but a little on the firm side). When cool cut potatoes in half with a sharp knife.
• Using a melon baller or small spoon, carefully scoop out the inside of the potatoes, like you would for potato skins. Be careful not to dig too deep. Place the scoopings in a mixing bowl large enough to prepare the filling.
• Slice the eggs in half. Remove the yolks and place them into a small mixing bowl or measuring cup (I mix the yolks in with my salad dressing, it makes it creamier).
• Dice the eggs whites, and thinly slice the white portion of the green onion (we will use the green part for garnish).
• Seed and finely dice the jalapeno.
• Add egg, onion, jalapeno, and crumbled bacon (reserve some for garnish) to the potatoes and toss well.
• Add the mayonnaise, mustard, vinegar, and dry spices to the eggs yolks and mix into a creamy dressing. Add more mayo or vinegar as needed for consistency. Season with salt and pepper (go easy on the salt, you can always add more after the salad is mixed).
• Pour the salad dressing over the potato mixture and toss well to coat.
• With a spoon or small knife, fill the potatoes as you would deviled eggs (It does not work very well to pipe these, the salad is a bit to chunky).
• Refrigerate for several hours before serving.

Serve

• Garnish with remaining bacon crumbles, chives or thinly slice green onion, and a dusting of paprika or chili powder.

Notes

This is the recipe I made for a one pound bag of tiny potatoes which contained about fourteen or 28 halves.

Feel free to adapt this into your gangs favorite by adding any ingredients that you normally like to use in your potato salad.

A mother is the truest friend we have, when trials, heavy and sudden, fall upon us; when adversity takes the place of prosperity; when friends who rejoice with us in our sunshine, desert us when troubles thicken around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts.  

~  Washington Irving

Lox and Bagels

All women become like their mothers. That is their tragedy. No man does. That’s his.

 ~  Oscar Wilde

There is only one pretty child in the world, and every mother has it.

 ~  Chinese Proverb

Sticky Bun Monkey Bread

A man’s work is from sun to sun, but a mother’s work is never done.  

~  Unknown Author

The moment a child is born, the mother is also born. She never existed before. The woman existed, but the mother, never. A mother is something absolutely new.

~ Rajneesh

Fresh Fruit and Custard Tart

God could not be everywhere and therefore he made mothers.

~ Jewish Proverb

 Curried Deviled Eggs

I remember my mother’s prayers and they have always followed me.  They have clung to me all my life. 

~  Abraham Lincoln

Most mothers are instinctive philosophers.

~ Harriet Beecher Stowe

 Enchiladas with Eggs Poached in Red Chili

The mother’s heart is the child’s schoolroom.

~  Henry Ward Beecher

Orange Craisin Cinnamon Rolls

That best academy, a mother’s knee.  

~  James Russell Lowell

Wishing everyone a very special Mother’s Day! 

The deviled egg, frowned upon by many for its unhealthy image, is usually one of the first items to disappear at any cocktail party or picnic.  I know I can personally slide an embarrassing quantity of these tasty canoes into my gob, probably putting the likes of Cool Hand Luke to shame..  So to the naysayers………..get out of the way, and let the rest of us enjoy.

I begin by hard boiling eggs.  Now, there are as many different schools of thoughts on how to hard boil the perfect egg as there are hairs on a dog, so we are not going to get into that here. The only wisdom I will offer, is the term “hard boil” is used to describe the cooked egg, not how high of heat you use or how violently the water bubbles.  The other thing I would suggest to you if it is not already a part of your routine, is to shock your eggs after cooking.  So take it or leave it,  use whatever method you find works best for you,  just cook some eggs.

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Curried Deviled Eggs

Everyone's favorite egg treat spiced up with curry and red pepper.

Course Appetizer, Brunch

Cuisine American, Retro

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 24

Ingredients

• 12 eggs hard boiled and peeled
• 3 Tablespoons mayonnaise
• 1 teaspoon mustard powder
• 2 teaspoon curry powder
• 1 teaspoon chili powder
• ½ teaspoon black pepper
• Pinch of salt

Instructions

• Halve your eggs arranging the whites on a serving plate. Wipe your knife with a clean wet cloth before slicing each egg, this will prevent the yolks from sticking to the knife and avoid tearing the egg white.  A cloth napkin on your platter will offer some color and keep the eggs from sliding around.
• Crumble the yolks into a bowl.
• In a medium sized mixing bowl add mayonnaise to the crumbled yolks and stir. Look for a smooth creamy consistency. Add more mayo a spoon at a time if needed. Stir the filling as you add more mayonnaise to avoid creating a “soup”. You want the mixture to be creamy yet able to stand up in the egg.
• Add mustard powder, curry powder, chili powder, black pepper and a scant pinch of salt. I tend to rely more on what the texture looks like, and the flavor of the mixture more than the exact amounts called for.
• Let the filling stand for about 15 minutes to “tighten up” and stir again, giving you a last chance to adjust ingredients for the texture and flavor.
• Pipe the filling into the egg whites using a disposable decorating bag or a plastic bag with the corner cut off.  You can also use a spoon but I think you get a better overall result and actually less mess using a bag.

Serve

• Finish the plate of eggs with a dusting of chili powder, a grind of fresh pepper, and some chopped herbs or fresh chives.

Notes

I like my little devils to have a good “pow” but you can adjust the spices to your taste. I do caution to go light on the salt as it seems to intensify.

Also all spices are not created equal, so depending on the quality and age of the product you use, the amounts may need to be adjusted.

So put these Curried Devilish Eggs out at a party and keep an eye on the known “skeptics” in the crowd………….I think you will find out where all the eggs go………….. and that’s no yolk.