Real Recipes From Real Home Cooks ®

potato salad deviled eggs

(2 ratings)
Blue Ribbon Recipe by
Barbara Sprague
Huntington, WV

I've never been a fan of potato salad but this is great!

Blue Ribbon Recipe

These unique deviled eggs are delicious! They have the texture of smashed potatoes and the flavor of deviled eggs. The filling is a little thicker than traditional deviled eggs, more like a potato salad (hence the name). Mash the potatoes as much or as little as you like, play with the recipe. A great twist on a traditional recipe. Fun to serve at a summertime cookout.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 -16
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For potato salad deviled eggs

  • 8
  • 1 lg
    potato, coarsely chopped
  • 2 tsp
    pickle relish, sweet
  • 2 tsp
    yellow mustard
  • 4 tsp
  • salt, to taste
  • pepper, to taste
  • paprika, to garnish

How To Make potato salad deviled eggs

Test Kitchen Tips
Depending on the size of your potato, you may want to add additional seasoning, another teaspoon of relish, and 1-2 teaspoons of mayo (to taste).
  • Eggs in a saucepan filled with water.
    Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.
  • Boiled eggs sitting on the stovetop.
    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.
  • Draining the hot water.
    Pour out the hot water.
  • Rinsing the eggs in cold water.
    Then cool the eggs under cold running water in the sink.
  • Peeling the hard-boiled eggs.
    Peel once cold.
  • Eggs sliced in half and yolks removed.
    Slice the cooled eggs in half lengthwise and scoop out and reserve the yolks.
  • Boiling cut up potatoes.
    While the eggs are cooking, place the cut up potato into a saucepan with water to cover.
  • Potatoes simmering on the stove.
    Bring to a boil. Reduce heat and simmer until the potato pieces are tender, 10 to 15 minutes.
  • Draining the potatoes.
    Drain the potato and let cool.
  • Egg yolks, pickle relish, mustard, creamy mayo, salt, and pepper in a bowl.
    In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy mayo, salt, and pepper until well combined.
  • Mashing potatoes with a fork.
    Place the potato into a bowl, and coarsely mash with a fork.
  • Mixing egg yolks and mashed potato.
    Lightly combine the potato with the yolk mixture.
  • Piping mixture into the egg whites.
    Stuff each egg half generously with potato salad.
  • Sprinkling with paprika.
    Sprinkle with paprika.
  • Potato Salad Deviled Eggs sprinkled with paprika.
    Cover and chill until ready to serve (at least 20 minutes).