Crispy Potato Skin Deviled Eggs


Serves 8


  • 8 boiled large eggs
  • 1- 8 oz. package of cream cheese, softened
  • 2 teaspoons Dijon mustard
  • 1 teaspoon spanish paprika
  • 1 tablespoon mayonnaise
  • 1 teaspoon Tastic Spice Original*

For potato sticks:



  1. Cut eggs in half lengthwise.  Remove yolks; set whites aside.  In a small bowl, mash yolks.  Add cream cheese, paprika, mustard and Tastic; beat until blended.  Pipe into empty egg whites.
  2. Place oil in a large, deep, pan, Dutch oven or deep-fryer. Attach a deep-fry thermometer to monitor the temperature and heat oil to 350F.
  3. While oil is heating, wash and peel potato and remove any dark spots.
  4. Using a mandoline slicer fitted with the julienne blade and slice potatoes into matchsticks.
  5. Place sliced potatoes in a large bowl of ice water for 10 minutes.
  6. Remove potatoes from water bath and place on paper towels or clean dish cloths to dry completely. Pat the potatoes dry or use a salad spinner, if available. The dryer the potatoes, the less excess splattering there will be.
  7. Once oil is 350F, place dried potatoes (1-cup at a time) in the oil and stir to separate them. Adjust temperature to keep it as close to 350F as possible.
  8. Fry 2 1/2 - 3 1/2 minutes or until dark golden brown – watch closely and stir often.
  9. Transfer cooked potatoes with a slotted spoon to a paper-towel and season with Tastic. Place on piped deviled eggs. Serve!


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