Potato Salad Deviled Eggs

Potato Salad Deviled Eggs Recipe

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Barbara Sprague


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

★★★★★ 1 vote
30 Min
20 Min


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

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

Course/Dish: Other Appetizers
Hashtag: #eggs