Air fryer recipe · Party
Devilled Baby Potatoes
Crispy-skinned potato halves hollowed and piped with a creamy, paprika-spiked devilled yolk filling.
- 30 minTotal time
- 200°CAir fryer
- 4Serves
- Contains eggDiet
Nutrition per serving
- 160kcal
- 4.8 gprotein
- 15.8 gcarbs
- 8.7 gfat
- 1.7 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Baby potatoes12
- Boiled eggs2
- Mayonnaise3 tbsp
- Dijon mustard1 tsp
- Smoked paprika1/2 tsp
- Chives1 tbsp
Method
Halve and oil
Slice each baby potato in half and toss with a little oil and salt. Halving gives more surface to crisp and a flat base that sits steady, while the oil helps each cut face brown into a golden crust.
Prep the egg yolks
Peel the boiled eggs, halve them and press the yolks into a small bowl, saving the whites for another use. Keep the yolks ready, because a smooth, lump-free yolk base is what gives the devilled filling its soft, pipeable body later.
Make the devilled cream
Mash the yolks with the mayonnaise, Dijon and half the smoked paprika until smooth and glossy, then keep it ready for the hot potatoes. Beating it well gives a soft cream that will sit neatly in the potato wells without sliding out.
Ready the garnish
Snip the chives and set aside the rest of the smoked paprika, keeping both ready to scatter over the filled potatoes at the very end. Adding them last keeps the paprika bright and the chives fresh and green rather than dulled by the heat.
Air-fry and fill
Air-fry the oiled potato halves cut-side down at 200°C for 16 min, shaking once, until the skins blister and the cut faces are deeply golden. Cool slightly, scoop a shallow well in each, fill with the devilled cream of fully set egg yolks, then dust with the paprika and chives and serve.
