Stars & Stripes Deviled Potato Bites

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  • Srv: 6
  • By: Raquel DeHoyos/Boastful Food LLC
Stars & Stripes Deviled Potato Bites

Ingredients

  • 7 red baby potatoes (about 10 ½ oz)
  • 1 dozen jumbo eggs
  • 2 tablespoons white vinegar, divided
  • 5 cups cold water, divided
  • 1 bottle red food coloring
  • 1 bottle blue food coloring
  • ½ cup cooked egg yolk, crumbled
  • 2 tablespoons red onion, finely diced
  • 2 tablespoons capers
  • 1 tablespoon Dijon mustard
  • ¼ cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoons fresh dill, minced, plus additional for garnishing
  • ½ teaspoon salt
  • 4 strips thick-cut bacon

Directions

  1. Place potatoes in a small pot and cover with cold water and a lid.  Bring to a boil over high heat, then turn down to medium-low heat and simmer for 15 minutes or until potatoes can easily be pierced with a paring knife. Drain and allow to cool for about 5-10 minutes and then dice into small chunks. Place in a mixing bowl and set aside.

  2. Place eggs in a large pot and cover with cold water and a lid. Bring to a boil over high heat. Once boiling, turn off heat and allow eggs to cook for 13 minutes.

    In two separate, glass or non-reactive mixing bowls, stir in 1 tablespoon vinegar, 2 ½ cups of cold water and 15 drops of either red or blue food coloring. Mix and set aside.

  3. When eggs are done, drain and run under cold water.  Crack and peel all the eggs and cut each in half.  Remove the cooked yolks and crumble into a small bowl. Set aside. Rinse any egg yolk residue from the inside of the cooked whites and then place 12 halves into each bowl of colored water.  Refrigerator for at least 2 hours or overnight to allow the color to saturate the egg.

  4. To the diced potatoes, add the cooked egg yolk, red onion, capers, Dijon, sour cream, mayo, fresh dill and salt. Gently blend until smooth and creamy. Refrigerate until ready to assemble and serve the eggs.

    Dice bacon and cook in a small skillet over medium heat just until most of the fat has rendered and it is lightly golden. Drain onto a paper-towel lined plate.

  5. Place colored eggs onto a serving platter. Fill each with 1 tablespoon of potato salad. Garnish with crumbled bacon and a sprig of fresh dill.

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