/ Other Appetizers
Potato Salad Deviled Eggs
potato, coarsely chopped
pickle relish, sweet
How to Make Potato Salad Deviled Eggs
1Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.
2Cover 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.
3Pour out the hot water, then cool the eggs under cold running water in the sink
4Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
5While 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.
6Drain 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.
7Place the potato into a bowl, and coarsely mash with a fork.
Lightly combine the potato with the yolk mixture.
8Stuff each egg half generously with potato salad, and sprinkle with paprika.
9Cover and chill until ready to serve, at least 20 minutes.
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About Potato Salad Deviled Eggs