Potato Deviled Eggs
Creamy deviled egg-yolk-stuffed red potatoes.
- 12 baby red potatoes
- 3 tspn kosher salt
- 12 hard boiled egg yolks
- 1/2 cup sour cream
- 1 tspn dijon mustard
- 1/2 tspn ground black pepper
- 2 tspn fresh chives minced
- 2 strips bacon cooked and chopped
Combine potatoes and 1½ tspn salt to a large pot and cover potatoes with cold water. Bring to a boil and cook for 10-12 minutes or until tender when poked with a fork. Drain and cool completely.
Cut the potatoes in half and scoop out 1 teaspoon from the center of each half.
In a bowl, combine egg yolks, sour cream, mustard, pepper, chives, and the 1½ teaspoons of salt. Mash with a fork until smooth.
Transfer the egg filling in to a zip-lock bag. Snip off one corner of the bag to make a piping bag.
Pipe the filling into each potato cup and garnish with the bacon and chives.