Potato Salad Deviled Eggs

Potato Salad Deviled Eggs

16 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h
LILYROSEDAISY2003
Recipe by  LILYROSEDAISY2003

“Sliced eggs stuffed with potato salad. Makes a great appetizer or brunch.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

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

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Reviews (16)

Rate This Recipe
TRE8JSE
44

TRE8JSE

Really quick, and quite tasty! I made these for a "healthier" late night snack (made with dill pickle relish and fat free Miracle Whip). I used five eggs and 1 medium potato, and still had plenty of filling left. I will definitely make these again, especially if I go to a reunion or such. The filling is very manageable and seemed to hold its form better than regular stuffed eggs. Thanks!

brookenelson
32

brookenelson

I am gonna start by saying, I don't like deviled eggs. However, because I was assigned to bring them to a family dinner, I had to at least try! These were yummy. I did make a few changes. My changes: *I got rid of the relish and miracle whip/salad dressing, because I don't like either of those. (I used mayo instead of the miracle whip) *I added some chopped celery and onions, and chives (for crunch and flavor) *I threw the yolks, veggies, mayo, salt and pepper, and chives into a food processor and blended everything up so there were not huge chunks of potato in the eggs *I garnished with paprika and a few sprigs of chives. Overall, a great dish. This is my new go to deviled egg recipe! *

PULLEYHEATHER
31

PULLEYHEATHER

Everyone enjoyed these eggs. I made 12, so I added 1 tsp of mustard and 2 tsp of mayo. I also just diced up a sweet pickle since I didn't have any relish. Will definitely make again!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 58 cal
  • 3%
  • Fat
  • 2.9 g
  • 4%
  • Carbs
  • 4.7 g
  • 2%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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My Mom's Good Old Potato Salad

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Kimberly's Curried Deviled Eggs