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Potato Salad Deviled Eggs

Potato Salad Deviled Eggs

Cost $5, save $10

Source: Recommended by CookPal

  • 55 Min
  • 16 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 🥚 8 large eggs
    • 🥔 1 large potato, coarsely chopped

  • Seasoning and Dressing

    • 2 teaspoons pickle relish
    • 2 teaspoons mustard
    • 4 teaspoons creamy salad dressing (such as Miracle Whip)
    • 🧂 1 pinch salt to taste
    • 1 pinch ground black pepper to taste
    • Paprika for garnish

STEPS

1

Place eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover and bring water to a boil over high heat. Once boiling, remove from the heat and let eggs stand in the hot water for 15 minutes.

2

Pour out water, then cool eggs under cold running water. Peel once cold and slice in half lengthwise; scoop out yolks into a bowl.

3

While eggs are cooking, place chopped potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until potato pieces are tender, approximately 10–15 minutes. Drain and let cool.

4

Mash egg yolks with pickle relish, mustard, creamy salad dressing, salt, and pepper until smooth. Mash the potatoes coarsely and gently stir them into the mixture.

5

Stuff each egg half generously with the potato salad mixture and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

NUTRIENTS

Per 1 serving

🔥

58

Calories

  • 4
    Protein
  • 5
    Carbs
  • 3
    Fats

💡 For extra flavor, add a pinch of smoked paprika along with regular paprika.To save time, boil the eggs and potatoes simultaneously in separate pots.Chill the eggs well before peeling to ensure easier handling.Use Yukon Gold potatoes for a creamier texture in the filling.