Deviled Egg Potato Salad
Creamy deviled eggs and classic potato salad come together to make a perfect dish for every picnic, cookout, or party.
Ingredients
Instructions
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Boil potatoes: Boil halved potatoes until tender (approximately 15 minutes). Drain, cool, peel, and cube.
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Separate eggs: Halve hard boiled eggs and separate yolks from whites.
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Mash yolks: Mash egg yolks thoroughly.
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Make creamy mixture: Combine mashed yolks with mayo, mustard, and vinegar (or pickle juice). Whisk until smooth.
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Add relish: Fold dill relish into the yolk mixture. For extra texture, add a few cubes of the cooked potatoes to the yolk mixture and mix well.
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Combine: Chop egg whites and combine with remaining diced potatoes. Gently toss together.
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Add creamy mixture: Pour the creamy yolk mixture over the potato and egg white mixture. Gently fold together until well combined.
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Season: Season with salt and pepper to taste.
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Garnish and chill: Sprinkle paprika over the top. Refrigerate for at least one hour before serving (overnight preferred for best flavor).
Notes
Make ahead:
- This salad is actually better the next day after the flavors have had time to blend
- Refrigerate overnight for best results
- Keeps well for 3-4 days refrigerated
Tips:
- Can use pickle juice in place of white vinegar for extra tang
- Adding a few potato cubes to the yolk mixture gives it extra texture
- Don't skip the paprika garnish - it adds color and flavor
- Use good quality mayonnaise for best results
Variations:
- Add diced celery for extra crunch
- Use sweet relish instead of dill for a sweeter version
- Add chopped green onions for extra flavor
- Mix in crispy bacon pieces for a heartier dish
Storage:
- Store covered in refrigerator for up to 4 days
- Best served cold
Nutrition
Per serving (12 servings total):
- Calories: 362 kcal
- Carbohydrates: 20g
- Protein: 11g
- Fat: 27g
- Fiber: 4g
- Sodium: 341mg
Source
From The Gracious Wife