Deviled Egg Tater Tot Bites

Ingredients

• 24 frozen bite-sized potato nuggets (thawed)
• 3 large eggs
• 3 tbsp mayonnaise
• 1 tbsp sweet or dill pickle relish
• 2 tsp yellow mustard
• 0.25 tsp celery salt
• 0.25 tsp hot sauce
• 0.125 tsp ground black pepper
• 0.125 tsp paprika (plus more for garnish)
• chopped chives (for garnish)

Steps

1. 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. 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.

3. 3

   Bake until crisp and golden, about 20 minutes. Transfer potato cups to a wire rack and let cool slightly.

4. 4

   Meanwhile, place eggs in a saucepan and add enough cold water to cover by 1 inch. Bring to a boil over high heat.

5. 5

   Remove from heat, cover, and let stand for 15 minutes.

6. 6

   Transfer eggs to an ice bath and cool for 5 minutes. Peel and set aside.

7. 7

   Add mayonnaise, relish, mustard, celery salt, hot sauce, black pepper, and paprika to a food processor and pulse until combined.

8. 8

   Add peeled eggs and process until smooth.

9. 9

   Transfer deviled egg filling to a piping bag and refrigerate until potato cups are just warm to the touch.

10. 10

    Pipe deviled egg filling evenly into potato cups.

11. 11

    Garnish with chives and a sprinkle of paprika.

Notes

Recipe developed by Barrett Heald. Make sure potato nuggets are fully thawed before pressing them into the muffin tins to ensure they form a proper cup shape.

Nutrition per serving

• appetizer
• snack
• baked
• party food
• vegetarian
• finger food