Potato Salad Deviled Eggs Recipe

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Potato Salad Deviled Eggs

Barbara Sprague

By
@EmmaBarbie

I've Never been a fan of Potato Salad but, this is great!


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Comments:

Serves:

8-16

Prep:

30 Min

Cook:

20 Min

Ingredients

8
eggs
1 large
potato, coarsely chopped
2 tsp
pickle relish, sweet
2 tsp
mustard
4 tsp
mayonnaise
salt to taste
pepper to taste
paprika to garnish

Directions Step-By-Step

1
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.
2
Cover the saucepan and bring the water to a boil over high heat.
Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes.
3
Pour out the hot water, then cool the eggs under cold running water in the sink
4
Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
5
While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes.
6
Drain the potato, and let cool.
In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy mayo, salt, and pepper until well combined.
7
Place the potato into a bowl, and coarsely mash with a fork.
Lightly combine the potato with the yolk mixture.
8
Stuff each egg half generously with potato salad, and sprinkle with paprika.
9
Cover and chill until ready to serve, at least 20 minutes.

About this Recipe

Course/Dish: Other Appetizers
Hashtag: #eggs