Why You’ll Love This Recipe
Deviled Egg Potato Salad combines the comforting flavors of classic potato salad with the creamy, tangy goodness of deviled eggs. The result is a rich, flavorful side dish that’s perfect for any occasion. The potatoes are soft and satisfying, while the deviled egg mixture adds a luscious, creamy texture and a burst of flavor. With a bit of mustard, mayonnaise, and pickle relish, this potato salad strikes the perfect balance of tangy, savory, and creamy. It’s a unique, delicious twist that’s sure to stand out at your next get-together!
Ingredients
For the Potato Salad:
- 2 pounds baby potatoes (or any small potatoes, cut into bite-sized pieces)
- 6 large eggs
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1 tablespoon pickle relish or chopped pickles
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 teaspoon paprika (for garnish)
- Salt and pepper, to taste
For the Deviled Egg Filling:
- 4 boiled eggs, peeled and chopped
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1 teaspoon white wine vinegar (or apple cider vinegar)
- Salt and pepper, to taste
- Chopped fresh chives or parsley (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Potatoes: In a large pot, bring salted water to a boil. Add the potatoes and cook for 10-15 minutes, or until they are fork-tender. Drain and let the potatoes cool slightly. If using larger potatoes, you may want to cut them into smaller chunks after cooking.
- Boil the Eggs: While the potatoes are cooling, place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and let the eggs simmer for 10 minutes. Remove the eggs from the hot water and place them in a bowl of ice water to cool. Once cooled, peel and chop 4 of the eggs. Set the remaining 2 eggs aside for garnish.
- Prepare the Dressing: In a small bowl, combine the mayonnaise, mustard, pickle relish, vinegar, and a pinch of salt and pepper. Mix well until smooth.
- Make the Deviled Egg Filling: In a separate bowl, mash the chopped boiled eggs with mayonnaise, Dijon mustard, vinegar, salt, and pepper. You want the filling to be creamy but with some texture. Taste and adjust the seasoning as needed.
- Assemble the Potato Salad: In a large bowl, combine the cooked potatoes and the deviled egg filling. Gently mix everything together, making sure the potatoes are coated in the creamy dressing. Add more salt and pepper to taste.
- Garnish and Serve: Slice the remaining boiled eggs and arrange them on top of the potato salad. Sprinkle with paprika and chopped chives or parsley for garnish. Serve chilled or at room temperature.
Servings and Timing
- Servings: 6-8 servings
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
Variations
- Add Bacon: For a savory twist, add crumbled crispy bacon on top of the potato salad or mix it into the salad for extra flavor.
- Spicy Version: Add a pinch of cayenne pepper or hot sauce to the deviled egg filling or the dressing for a spicy kick.
- Make It Healthier: Use Greek yogurt instead of mayonnaise for a lighter, tangy dressing. You can also swap the potatoes for cauliflower for a lower-carb option.
- Add Fresh Herbs: Stir in fresh dill, parsley, or chives for added flavor and freshness.
- Vegan Version: Substitute the eggs with chickpeas or tofu and use a vegan mayonnaise for a plant-based version of this dish.
Storage/Reheating
- Storage: Store leftover Deviled Egg Potato Salad in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld together, making it even more delicious the next day.
- Freezing: This potato salad is best enjoyed fresh and doesn’t freeze well due to the creamy texture. It’s best to make and serve it within a few days.
- Reheating: Since this dish is served cold, there’s no need for reheating. Simply take it out of the refrigerator when ready to serve.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes. Just cut them into bite-sized pieces before boiling to ensure even cooking.
Can I make this potato salad ahead of time?
Yes, you can make this Deviled Egg Potato Salad up to a day in advance. Just store it in the refrigerator in an airtight container until ready to serve.
Can I make this without eggs?
If you don’t eat eggs or want to make it egg-free, you can use mashed avocado or a chickpea-based mixture as a replacement for the deviled egg filling. It will still provide a creamy texture with a slightly different flavor.
How can I make the dressing less tangy?
If you prefer a less tangy dressing, reduce the amount of mustard or vinegar in the dressing. You can also add a bit more mayonnaise to balance out the tanginess.
Can I use mustard other than yellow mustard?
Yes, you can use Dijon mustard or even spicy brown mustard if you prefer a more sophisticated mustard flavor. Dijon will give it a slightly more refined taste.
Can I add more vegetables to the potato salad?
Yes, feel free to add other vegetables like peas, cucumbers, or bell peppers for added crunch and flavor.
Conclusion
Deviled Egg Potato Salad is a flavorful and comforting twist on the classic potato salad. With creamy deviled egg filling, tender potatoes, and a touch of mustard and pickle relish, it’s a dish that’s sure to stand out at your next gathering. It’s easy to make, full of flavor, and perfect for picnics, barbecues, or as a side dish for any meal. Whether you’re making it for a special occasion or just for a casual family dinner, this potato salad will definitely be a hit!
PrintDeviled Egg Potato Salad
Deviled Egg Potato Salad is a delicious twist on the classic potato salad, combining the creamy richness of deviled eggs with tender potatoes in a tangy, flavorful dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Side dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds baby potatoes (or any small potatoes, cut into bite-sized pieces)
- 6 large eggs
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1 tablespoon pickle relish or chopped pickles
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 teaspoon paprika (for garnish)
- Salt and pepper, to taste
- For the Deviled Egg Filling:
- 4 boiled eggs, peeled and chopped
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1 teaspoon white wine vinegar (or apple cider vinegar)
- Salt and pepper, to taste
- Chopped fresh chives or parsley (optional, for garnish)
Instructions
In a large pot, bring salted water to a boil. Add the potatoes and cook for 10-15 minutes until fork-tender. Drain and let cool slightly.
- Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 10 minutes. Cool the eggs in ice water, then peel and chop 4 of them. Set aside the remaining 2 eggs for garnish.
- In a small bowl, combine mayonnaise, mustard, pickle relish, vinegar, salt, and pepper. Stir until smooth.
- For the deviled egg filling: Mash the chopped boiled eggs with mayonnaise, Dijon mustard, vinegar, salt, and pepper until creamy but with some texture.
- In a large bowl, combine the cooked potatoes and deviled egg filling. Gently mix everything together until the potatoes are coated in the dressing. Season with salt and pepper to taste.
- Slice the remaining boiled eggs and arrange them on top of the potato salad. Garnish with paprika and fresh herbs like parsley or chives.
- Serve chilled or at room temperature.
Notes
- Add bacon or crumbled feta for a savory twist.
- For a spicier version, add cayenne pepper or hot sauce to the deviled egg filling.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier dressing.
- For a vegan option, substitute eggs with chickpeas and use vegan mayo.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 160mg
