Deviled Potato Bites with Chive and Paprika

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Mini deviled-style potatoes filled with a creamy tangy filling enhanced by fresh chives and smoky paprika, ideal as an appetizer or side. This American-inspired recipe, ready in about 50 minutes, turns baby red potatoes, mayonnaise, Dijon mustard into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 150 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 6 American cuisine 150 cal/serving

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Ingredients

1.5 pounds baby red potatoes
1/3 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 tbsp, finely chopped fresh chives
1 tsp smoked paprika
3/4 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Wash and halve 1.5 pounds baby red potatoes and place cut side down on a baking sheet lined with parchment. Bake for 25 minutes until tender and edges are golden.
Step 2: While potatoes bake, mix 1/3 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika in a bowl until smooth.
Step 3: Using a small spoon, gently scoop out the centers of the baked potato halves, leaving a thin shell intact. Transfer scooped potato flesh to the mayo mixture and mash until creamy.
Step 4: Spoon or pipe the deviled filling back into the potato shells and sprinkle 2 tablespoons finely chopped fresh chives on top.
Step 5: Return the filled potatoes to the oven and bake for an additional 10 minutes until heated through and slightly golden on top.
Step 6: Serve warm as a flavorful appetizer or side dish.