deviled egg potato salad recipe
The Best deviled egg potato salad recipe
What I love most about this recipe is how versatile it is. It’s hearty enough to be a main dish for lunch, but it also works as a side for grilled chicken or burgers. Plus, it’s a great way to use up leftover hard-boiled eggs, which we always seem to have after Easter or weekend meal prep. The ingredients are simple, but the flavors are anything but boring. The Greek yogurt keeps it lighter than traditional mayo-heavy versions, and the mustard and vinegar give it a bright, zesty kick. It’s filling without being heavy, and it’s packed with nutrients from the eggs and potatoes. Honestly, it’s one of those recipes I make at least once a week because it’s just that good.
Deviled Egg Potato Salad
A creamy and tangy potato salad with the classic flavors of deviled eggs. This dish combines tender potatoes, hard-boiled eggs, and a zesty dressing for a perfect side dish or light meal.
🥘Ingredients
- 2 lbs (900g) Yukon Gold potatoes, peeled and cubed
- 1 tsp salt, plus more to taste
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp paprika, plus extra for garnish
- 1/4 tsp black pepper
- 1/4 cup finely chopped red onion
- 2 celery stalks, finely chopped
- 2 tbsp fresh dill, chopped (or 2 tsp dried dill)
- 3 hard-boiled egg yolks (reserved from above)
- 2 tbsp mayonnaise
- 1 tsp yellow mustard
- 1/2 tsp apple cider vinegar
- 1/4 tsp paprika
- Salt and pepper to taste
👨🍳Directions
-
1
Place the cubed potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until potatoes are tender but not mushy. Drain and let cool slightly. -
2
While the potatoes cook, place the eggs in a separate pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Drain and cool the eggs in ice water. Peel and chop 3 eggs, reserving the yolks from the remaining 3 eggs for the deviled egg filling. -
3
In a large mixing bowl, combine the mayonnaise, mustard, apple cider vinegar, paprika, salt, and black pepper. Mix well. -
4
Add the warm potatoes to the dressing and gently toss to coat. Stir in the chopped red onion, celery, and dill. Fold in the chopped eggs. -
5
In a small bowl, mash the reserved egg yolks with a fork. Add the mayonnaise, mustard, apple cider vinegar, paprika, salt, and pepper. Mix until smooth and creamy. -
6
Transfer the potato salad to a serving bowl. Spoon the deviled egg yolk mixture into a piping bag or plastic bag with a corner snipped off. Pipe small dollops of the yolk mixture onto the potato salad. Alternatively, use a spoon to create small mounds. -
7
Garnish with a sprinkle of paprika and additional fresh dill if desired. Chill for at least 30 minutes before serving to allow flavors to meld.
🔧Equipment
- Large pot
- Mixing bowl
- Slotted spoon
- Small bowl
- Fork or whisk
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Deviled Egg Potato Salad Works
❓ Frequently Asked Questions About Deviled Egg Potato Salad
1. What makes deviled egg potato salad different from traditional potato salad?
Deviled egg potato salad combines the creamy, tangy flavors of classic deviled eggs with traditional potato salad. Instead of just mixing boiled potatoes with mayonnaise and mustard, this recipe incorporates hard-boiled eggs that are halved, yolks mixed with mayo, mustard, and spices (like paprika or relish), then piped or spooned back into the egg whites. The result is a richer, more flavorful salad with a deviled egg twist.
2. Can I make deviled egg potato salad ahead of time?
Yes! This salad actually tastes better when made ahead because the flavors have time to meld. Prepare it up to 24 hours in advance and store it in the refrigerator. If the salad seems dry after chilling, stir in a little extra mayonnaise or a splash of vinegar to refresh the creaminess before serving.
3. How do I prevent the deviled egg filling from becoming watery?
To avoid a watery filling, make sure the hard-boiled egg yolks are fully drained and patted dry before mixing them with the other ingredients. If using relish or pickles, drain them well or blot excess liquid with a paper towel. Additionally, avoid overmixing the filling, as this can break down the yolks and release moisture.
4. What are some variations I can try with this recipe?
There are plenty of ways to customize deviled egg potato salad! Try adding:
– Bacon bits for a smoky crunch.
– Diced avocado for creaminess (add just before serving).
– Chopped fresh herbs like dill, chives, or parsley.
– Spicy kick with hot sauce, jalapeños, or cayenne pepper.
– Different mustards (Dijon, whole grain, or honey mustard) for depth.
5. How long does deviled egg potato salad last in the fridge?
When stored in an airtight container, deviled egg potato salad will keep for 3–4 days in the refrigerator. The mayonnaise-based dressing can break down over time, so it’s best to consume it within this window for the best texture and flavor. Avoid freezing, as the potatoes and eggs will become mushy when thawed.