Ingredients
Potatoes
- 10 baby potatoes (egg size)
Filling
- 3 eggs, hard boiled and chopped
- 1/4 cup mayonnaise
- 1/2 tbsp Dijon mustard
- 1 tsp Tabasco sauce
- 1 tbsp chopped chives (10 g)
- 1/4 cup chopped celery stalks (45 g)
- 1 tbsp blue cheese (25 g)
- Salt, to taste
- Pepper, to taste
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 cup chopped dill pickles (55 g)
Garnish
- Chives
- 1 drizzle olive oil
- Salt and pepper, to taste
Instructions
- Air Fry the Potatoes: Place the baby potatoes in the air fryer basket and cook them until the skins start to wrinkle and a knife easily slides through the center, indicating they are tender but still hold their shape.
- Boil the Eggs: Place eggs in a pot, cover with water, and bring to a boil. Cook until fully set, then transfer the eggs to cold water to stop cooking and make peeling easier.
- Prepare the Eggs: Peel the chilled eggs and finely chop them into small, even pieces to ensure a smooth, cohesive filling.
- Check Potatoes: Verify that the air-fried potatoes feel soft when gently pressed but maintain structural integrity without falling apart.
- Scoop the Potatoes: Slice a small portion off the top of each potato, then carefully scoop out the inside flesh leaving a thin shell to avoid breakage.
- Mash Potato Flesh: Place the scooped potato flesh into a bowl and mash it until mostly smooth, allowing some texture to remain for a rustic feel.
- Combine Eggs: Add chopped eggs to the mashed potato and gently combine to keep some chunkiness in the mixture.
- Add Flavorings: Mix in mayonnaise, Dijon mustard, chopped pickles, celery, blue cheese, Tabasco, garlic powder, onion powder, salt, and pepper. Stir until the filling is creamy but retains some texture.
- Fold in Chives: Incorporate the chopped chives, then taste and adjust seasoning with salt, pepper, or mustard as desired.
- Stuff the Potatoes: Spoon the filling carefully back into each potato shell, allowing the filling to mound slightly on top for an appealing presentation.
- Finish and Serve: Drizzle each stuffed potato with a little olive oil, sprinkle extra chives and a pinch of salt and pepper before serving immediately.
Notes
- To ensure even cooking, choose baby potatoes of similar size.
- If you don’t have an air fryer, you can bake the potatoes in a preheated oven at 400°F (200°C) for 25-30 minutes until tender.
- Blue cheese can be substituted with feta or goat cheese for a milder flavor.
- Use a small spoon or melon baller for easier scooping of potato flesh.
- These deviled potatoes are best served fresh but can be refrigerated for up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
