Devil-ish Potato Eggs

Deviled Potato EggsWhen I make deviled eggs there never seems to be enough filling for the number of egg halves. So when I was asked to develop a unique Easter recipe for Idaho Spuds, they loved my creative solution!  With the addition of instant mashed potatoes there’s plenty of egg-y stuffing, and you’ll barely notice the potato blended with egg yolks, Cheddar cheese, bacon and green onion. Make these ‘devils’ ahead then pop in the microwave for a minute just before serving as a snack, or a side with salad or soup.  And, you can make them yolk-less too for lower cholesterol. Just add a touch of turmeric for color.

Plain instant mashed potato flakes was one of the first instant foods developed for  consumers over 60 years ago, and is one of the simplest packaged foods available. Just dehydrated potatoes, plain and clean, a real food. (Flavored flakes do have some additional ingredients).  Potato flakes are super convenient and easy to customize with pesto, roasted or toasted garlic, and any kind of cheese.  Or stir in diced tomatoes, shredded zucchini or spinach for extra veggies. The flakes can be used for a quick and nutritious thickener in soups and gravies too. Basic American Foods  (based in my home town Walnut Creek, California and family owned since 1933) was the first to develop an instant potato that hydrated with hot water. Their supermarket brands include Idaho Spuds, Hungry Jack and Nana’s Own.
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Devil-ish Potato Eggs

Makes  24       Prep time: 20 min.

These warm potato stuffed eggs are like a combination of deviled eggs and twice-baked potatoes.

4         servings Idaho® Spuds™ Signature Potato Bits or Classic Flakes*
1/4      cup mayonnaise
1/2      cup shredded sharp Cheddar cheese
2          tablespoons packaged or fresh crumbled bacon bits
2          tablespoons minced green onion
12        hard-boiled eggs, peeled and halved lengthwise
Garnishes:  bacon bits, paprika, green onion

Prepare instant potatoes following package directions for 4 servings, replacing butter with the 1/4 cup mayonnaise.
Stir bacon bits, cheese and green onions into warm potatoes.
Separate egg yolks from whites; mash yolks into potatoes.
Spoon or pipe potato mixture into hollows of eggs, filling generously and evenly dividing among all the egg halves. Place eggs on serving plate. Dust tops with additional bacon bits or paprika if desired.
Microwave on medium power about 1 minute to heat through, if desired.

Yolkless Deviled Eggs
Omit adding yolks to potatoes. For color, stir 1/8 teaspoon turmeric into prepared potatoes.

Recipe developed by Rosemary Mark for Idaho Spuds.  Photo by Kelly Burgoyne.

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