This recipe is the marriage of two of my husband’s favorite things, deviled eggs and potatoes. After he came home from work, I handed him a plastic container with the deviled eggs that wouldn’t fit in the container I used for the rest of them and told him, “Because I love you.” Watching his eyes light up made my day. But when I told him that because of the added potato there was a lot of leftover filling he could eat with crackers, he asked me to marry him again.
I didn’t manage to fill them all pretty without a piping bag and tips. I also failed at keeping the paprika on just the filling, but no one seemed to care. They disappeared fast.
The extra filling is especially yummy on Wheat Thins Tomato and Basil crackers.