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Deviled Egg Potato Salad

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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.

Ingredients

  1. 2 pounds baby potatoes (or any small potatoes, cut into bite-sized pieces)
  2. 6 large eggs
  3. 1/2 cup mayonnaise
  4. 1/4 cup yellow mustard
  5. 1 tablespoon pickle relish or chopped pickles
  6. 1 tablespoon apple cider vinegar (or white vinegar)
  7. 1 teaspoon paprika (for garnish)
  8. Salt and pepper, to taste
  9. For the Deviled Egg Filling:
  10. 4 boiled eggs, peeled and chopped
  11. 2 tablespoons mayonnaise
  12. 1 teaspoon Dijon mustard (or yellow mustard)
  13. 1 teaspoon white wine vinegar (or apple cider vinegar)
  14. Salt and pepper, to taste
  15. 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.

  1. 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.
  2. In a small bowl, combine mayonnaise, mustard, pickle relish, vinegar, salt, and pepper. Stir until smooth.
  3. For the deviled egg filling: Mash the chopped boiled eggs with mayonnaise, Dijon mustard, vinegar, salt, and pepper until creamy but with some texture.
  4. 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.
  5. Slice the remaining boiled eggs and arrange them on top of the potato salad. Garnish with paprika and fresh herbs like parsley or chives.
  6. Serve chilled or at room temperature.

Notes

  1. Add bacon or crumbled feta for a savory twist.
  2. For a spicier version, add cayenne pepper or hot sauce to the deviled egg filling.
  3. Use Greek yogurt instead of mayonnaise for a lighter, tangier dressing.
  4. For a vegan option, substitute eggs with chickpeas and use vegan mayo.

Nutrition

Find it online: https://thefamilycooking.com/deviled-egg-potato-salad/