adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Potato Salad Deviled Eggs
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Creamy potato salad-stuffed deviled eggs: perfect for brunch, picnics, or potlucks.
Ingredients:
  • 8 eggs
  • 1 large potato, coarsely chopped
  • 2 teaspoons pickle relish
  • 2 teaspoons mustard
  • 4 teaspoons creamy salad dressing (such as Miracle Whip®)
  • salt to taste
  • ground black pepper to taste
  • paprika for garnish
Instructions:
  • Place eggs in a saucepan in a single layer and add enough water to cover them by 1 inch. Bring to a boil, then remove from heat and let eggs sit in hot water for 15 minutes. Drain, cool under cold running water, peel, and slice eggs in half lengthwise. Scoop out and save the yolks.
  • While eggs are cooking, simmer chopped potato in a saucepan covered with water until tender, about 10 to 15 minutes. Drain and allow potatoes to cool.
  • Combine reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until mixed. Add coarsely mashed potato to the mixture and gently combine.
  • Fill each egg half generously with creamy potato salad, then dust with a sprinkle of vibrant paprika. Chill covered until serving time, for a minimum of 20 minutes.

Similar Recipes