My family is all about deviled eggs. They make an appearance on my mom’s special egg serving plate for literally every holiday and they are always, always gone within minutes.
Whether it’s that creamy center or the sprinkle of paprika, I don’t know. I just know that people seriously love them and I felt like that creaminess, that little bit of tang, that dusting of paprika all absolutely could work wonders in a potato salad. So here’s Deviled Egg Potato Salad! It’s creamy, it’s flavorful, it’s a true crowd-pleaser.
And is it in any way difficult to make? No, no it is not. It’s the same effort as classic potato salad, it’s just a different ratio of ingredients, more or less. Now, I know some potato salads have hard boiled eggs, so you might be thinking — how is this different? Well, this has ten. Ten hard-boiled eggs. So you definitely get your potato fix but it’s plenty eggy too.
Hard-boil those eggs while you boil your potatoes, and transfer the eggs to an ice bath to cool so you can peel them. You’ll want to slice the eggs in half and remove the yolks to a bowl, as they’ll become part of the dressing. Mash them up with some mayo, mustard, relish, salt, pepper, and paprika and that comes pretty close to approximating the deviled egg filling experience.
That gets mixed with the chopped egg whites, potatoes, celery, red onion, and some green onion too. And of course there’s another dash of paprika over the top! It’s an eggy, wonderfully creamy potato salad and be prepared — I think it goes just as quick as my mom’s deviled eggs!
Deviled Egg Potato Salad
Allergens: Eggs
Ingredients
- 10 large eggs
- 2 lbs russet potatoes, peeled and cubed
- 3 stalks celery, diced
- 1/2 cup red onion, diced
- 1/4 cup green onion, chopped
For the dressing:
- 1 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 cup sweet pickle relish
- Paprika, as needed, to garnish
- Kosher salt and freshly ground black, pepper
Preparation
- Place eggs in a large pot and cover with water by 1-inch. Place over medium-high heat and bring to a boil. Cover with a tight-fitting lid and remove from heat. Let sit for 15 minutes, then transfer to a bowl of ice water to cool.
- Once eggs are cool, peel and set aside.
- To a separate pot, add potatoes and cover with cold water. Season liberally with salt and bring to a boil. Let boil until potatoes are just tender, 15-20 minutes. Drain and rinse under cool water, set aside.
- Cut cooled eggs in half, and remove the yolks to a medium bowl.
- To bowl with yolks, add mayo, mustard, relish, salt, pepper, and a dash of paprika. Mash yolks, and then stir until well combined.
- Roughly chop the egg whites and add to a large bowl. Add the potatoes, celery, red onion, and green onions. Add yolk mixture and stir to combine.
- Adjust seasoning to taste, then sprinkle paprika over the top and chill until ready to serve. Enjoy!
Recipe adapted from Sweet and Savory Meals.