Name: These Deviled Tater Tots Are Even More Crowd-Pleasing Than Deviled Eggs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 24 frozen bite-sized potato nuggets, thawed*; 3 large eggs; 3 tablespoons mayonnaise; 1 tablespoon sweet or dill pickle relish; 2 teaspoons yellow mustard; 1/4 teaspoon celery salt; 1/4 teaspoon hot sauce; 1/8 teaspoon ground black pepper; 1/8 teaspoon paprika, plus more for garnish; Chopped chives, for garnish

These Deviled Tater Tots Are Even More Crowd-Pleasing Than Deviled Eggs

These deviled egg tater tot bites turn a classic party favorite into a crispy, crowd-pleasing appetizer with a playful twist. Golden potato cups are filled with a creamy, tangy deviled egg mixture for the perfect bite-sized combination of crunch and flavor.

40 min total 20 min prep 20 min cook 12 88 cal

Instructions

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1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 24 (1 3/4-inch) muffin cups with nonstick cooking spray.
2 Place 1 thawed potato nugget in the bottom of each muffin cup and press firmly with your thumb or the back of a teaspoon to form a crust with a well in the center. Bake until crisp and golden, about 20 minutes. Transfer potato cups to a wire rack and let cool slightly.
3 Meanwhile, place eggs in a saucepan and add enough cold water to cover by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand for 15 minutes. Transfer eggs to an ice bath and cool for 5 minutes. Peel and set aside.
4 Add mayonnaise, relish, mustard, celery salt, hot sauce, black pepper, and paprika to a food processor and pulse until combined. Add peeled eggs and process until smooth. Transfer deviled egg filling to a piping bag and refrigerate until potato cups are just warm to the touch.
5 Pipe deviled egg filling evenly into potato cups.
6 Garnish with chives and a sprinkle of paprika. Recipe developed by Barrett Heald