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Deviled Egg Potato Salad

Deviled Egg Potato Salad

Cost $12, save $8

Source: Recommended by CookPal

  • 25 Min
  • 10 Servings
  • $12

INGREDIENTS

  • Main Ingredients

    • 🥔 3 pounds potatoes
    • 🥚 9 large eggs

  • Seasonings and Condiments

    • 🧂 1 tablespoon kosher salt
    • 1 cup mayonnaise
    • 1 tablespoon Dijon mustard
    • 2 teaspoons white vinegar
    • 1/2 teaspoon ground black pepper
    • 1/3 cup sweet relish
    • 1/2 teaspoon paprika

  • Vegetables and Aromatics

    • 2 stalks celery
    • 🧅 1/2 small red onion

STEPS

1

Place potatoes in a large pot and cover with water up to 3 inches above the potatoes. Add salt and eggs and bring to a boil over high heat; reduce heat to a low boil and cook for 10 minutes.

2

Remove eggs from water using a slotted spoon and place them in an ice bath. Continue cooking potatoes until tender, 5 to 10 minutes more, and drain. Let cool slightly.

3

Peel eggs and cut each one in half. Remove yolks and place in a large bowl. Finely chop whites and set aside. Mash yolks with a fork until fully broken down. Add mayonnaise, mustard, vinegar and pepper to yolks and stir well.

4

Add cooked potatoes, reserved egg whites, relish, celery and onion to the bowl and stir until well combined. Season with more salt and pepper to taste. Transfer salad to a serving bowl and sprinkle with paprika and chives.

NUTRIENTS

Per 1 serving

🔥

355

Calories

  • 9
    Protein
  • 33
    Carbs
  • 21
    Fats

💡 For a creamier texture, consider using Yukon Gold potatoes.Prepare this salad a few hours ahead of time to let the flavors meld together.Store leftovers in an airtight container for up to 3 days in the refrigerator.