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Potato Salad Deviled Eggs

4

0 min

Potato Salad Deviled Eggs

Potato Salad Deviled Eggs Photo 1

Category

Egg appetizer

Time

0 min

Serving

16 persons

Calories

58

Rating

4.00★ (37)

Cuisine

Author: Victoria Buriak
These deviled eggs with homemade potato salad stuffing make a great brunch dish or appetizer for a crowd.

Ingredients

  • eggs: 8 piece
  • potato: 1 piece (chopped)
  • pickle relish: 2 tsp
  • mustard: 2 tsp
  • creamy salad dressing (such as Miracle Whip): 4 tsp
  • salt: (to taste)
  • ground black pepper: (to taste)
  • paprika: (for garnish)

Metric Conversion

Stages of cooking

Potato Salad Deviled Eggs Photo 21
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  1. Place eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes. Pour out water, then cool eggs under cold running water in the sink. Peel once cold. Slice cooled eggs in half lengthwise; scoop out and reserve the yolks.
    Potato Salad Deviled Eggs Photo 2
  2. While eggs are cooking, place chopped potato into a saucepan with enough water to cover; bring to a boil, reduce heat, and simmer until potato pieces are tender, 10 to 15 minutes. Drain and let potatoes cool.
    Potato Salad Deviled Eggs Photo 3
  3. Mash reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place potato into a bowl, and coarsely mash with a fork; gently stir into egg yolk mixture.
    Potato Salad Deviled Eggs Photo 4
  4. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.
    Potato Salad Deviled Eggs Photo 5

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