Deviled Egg Tater Tot Bites

Steps

1. 1

   Preheat the oven to 400 degrees F (200 °C) (200 degrees C (400 °F)). 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.

   Start 20-minute timer
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.

   Start 15-minute timer
6. 6

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

   Start 5-minute timer
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.