Potato Salad Deviled Eggs

★★★★★ 2 Reviews
EmmaBarbie avatar
By Barbara Sprague
from 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
serves 8-16
prep time 30 Min
cook time 20 Min
method Stove Top


  •   8
  •   1 large
    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

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).
  • 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.
  • 4
    Then cool the eggs under cold running water in the sink.
  • 5
    Peel once cold.
  • 6
    Slice the cooled eggs in half lengthwise and scoop out and reserve the yolks.
  • 7
    While the eggs are cooking, place the cut up potato into a saucepan with water to cover.
  • 8
    Bring to a boil. Reduce heat and simmer until the potato pieces are tender, 10 to 15 minutes.
  • 9
    Drain the potato and let cool.
  • 10
    In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy mayo, salt, and pepper until well combined.
  • 11
    Place the potato into a bowl, and coarsely mash with a fork.
  • 12
    Lightly combine the potato with the yolk mixture.
  • 13
    Stuff each egg half generously with potato salad.
  • 14
    Sprinkle with paprika.
  • 15
    Cover and chill until ready to serve (at least 20 minutes).