Scrub and clean potatoes. Add them to a large saucepan and cover with cold water.
Salt the water generously and then bring to a boil. Boil until fork-tender, drain the potatoes.
Transfer to a bowl of ice water, let cool for 5 minutes. Then drain again.
Slice each potato in half, and trim a small piece from the rounded side to create a flat base so the potatoes can sit cut side.
Using a spoon or small melon baller, scoop out a rounded ¾ tsp of flesh from each half to make a small well in the center. Transfer the potato flesh to a small bowl as you work.
You should have around 1 cup of potato for the filling in your small bowl. Now combine the sour cream, mayonnaise, lemon, relish, turmeric, mustard and spices with a fork and blend thoroughly.
Adjust the consistency with more sour cream if needed, you want a pipable and tasty filling!
Transfer your “egg” filling to a piping bag fitted with a star tip or a resealable plastic bag with one corner trimmed.
Pipe filling into each potato half and top with a sprinkle of paprika and sliced chives.
.png)
.png)
.png)