Deviled Egg Tater Tot Bites

Recipe Basics

| Prep Time | Cook Time | Total Time | Servings | Yield |

|-----------|-----------|------------|----------|-------|

| 20 minutes | 20 minutes | 40 minutes | 12 | 24 individual appetizer bites |

Ingredients

  • 24 frozen bite-sized tater tots (potato nuggets), fully thawed

  • 3 large eggs

  • 3 tablespoons mayonnaise

  • 1 tablespoon sweet or dill pickle relish (choose based on your taste preference)

  • 2 teaspoons yellow mustard

  • 1/4 teaspoon celery salt

  • 1/4 teaspoon hot sauce

  • 1/8 teaspoon freshly ground black pepper

  • 1/8 teaspoon paprika, plus extra for garnish

  • Chopped chives, for finishing

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Lightly coat 24 (1 3/4-inch) muffin tin cups with nonstick cooking spray to prep them for baking.

  2. Place one thawed tater tot in the bottom of each greased muffin cup. Press firmly with your thumb or the back of a teaspoon to shape the tot into a shallow cup-shaped crust with a hollow center. Bake for roughly 20 minutes, until the crust is crisp and golden brown. Transfer the baked potato cups to a wire rack and let them cool slightly.

  3. While the potato crusts bake, cook your eggs. Place all three eggs in a small saucepan and add enough cold water to cover the eggs by 1 full inch. Bring the water to a rolling boil over high heat, then remove the pan from heat, cover it tightly, and let the eggs sit undisturbed for 15 minutes. Move the cooked eggs to an ice water bath and let them cool for 5 minutes, then peel off the shells and set them aside.

  4. Add mayonnaise, relish, mustard, celery salt, hot sauce, black pepper, and 1/8 teaspoon paprika to a food processor. Pulse a few times until all ingredients are fully combined. Add the peeled hard-boiled eggs and process the mixture until it reaches a completely smooth consistency. Transfer the finished deviled egg filling to a piping bag and refrigerate it until the potato cups are just slightly warm to the touch.

  5. Pipe an even portion of the chilled deviled egg filling into each cooled potato cup.

  6. Finish the bites by garnishing with chopped chives and a light sprinkle of extra paprika before serving.