Potato Salad Deviled Eggs
Potato Salad Deviled Eggs blend the creamy richness of deviled eggs with classic potato salad flavors.Easy to prepare and full of comfort, they’re perfect for parties and gatherings.The filling is tangy, creamy, and full of delicious texture.A fun and flavorful twist that elevates both deviled eggs and potato salad.
Ingredients
- 6 large eggs, hard-boiled
- ½ cup boiled potatoes, diced small
- 2 tbsp mayonnaise
- 1 tbsp mustard (yellow or Dijon)
- 1 tbsp dill pickle relish
- 1 tbsp finely chopped celery
- 1 tbsp finely chopped onion
- ½ tsp paprika
- ¼ tsp black pepper
Instructions
- Hard-boil the eggs, cool them, peel, and slice them in half lengthwise.
- Scoop out the yolks into a bowl and mash them with a fork.
- Fold in the diced potatoes, celery, and onion.
- Mix gently to keep texture without over-mashing.
- Spoon or pipe the filling back into the egg whites.
- Sprinkle with paprika and garnish with chives or parsley.
- Chill for at least 20 minutes before serving.
Notes
- Boil potato cubes until just tender—not mushy.
- Use russet or Yukon gold potatoes for best texture.
- Adjust mustard to taste for more tang.
- Add a touch of vinegar for extra sharpness.
- Filling can be made ahead and stored separately.