Deviled Egg Potato Salad

5 from 1 vote

When you are in the mood for a creamy, fulfilling, and rich meal, try this blend of boiled eggs and tasty potato salad, to make a deviled egg potato salad.

Course Lunch, Salad, Side Dish

Cuisine American

Keyword Devilled Egg Potato Salad, Devilled Egg Salad, Egg Potato Salad, Egg Salad, Potato Salad

Prep Time 20

Cook Time 30

Total Time 50

Author Adalynn Ward

Servings people

Calories 362kcal

Ingredients

For Salad

10 boiled eggs
2 lb. Russet potatoes
½ red onion diced
⅓ cup green onion diced
2 celery stalks chopped

For Dressing

1¼ cup mayonnaise
1 tsp coarse-ground mustard
1 tsp plain mustard
1 tsp Dijon mustard
½ cup sweet pickle relish
Salt and pepper up to taste

Garnish

2 hard-boiled eggs
½ tsp paprika
Fresh dill Sliced

Instructions

Place the eggs in a large saucepan and pour an ample amount of water. Place on medium-high heat and allow to boil for 7 to 8 minutes.
Drain the hot water and let it cool. Peel and set aside.
Place the potatoes in another pan and cover with water.
Allow boiling for 25 to 30 minutes or until tender but not overcooked.
Drain and rinse with cold water. Set aside.
Cut the boiled eggs in half and remove the yolks.
Put all the yolks in a salad bowl and mix in all the ingredients of the dressing.
Mash the yolks well with the ingredients so that a creamy mixture is formed.
Chop the egg whites and transfer them to the mixture.
Add potatoes, celery, and onions. Give all the ingredients a good mix until well incorporated.
Sprinkle paprika on top and refrigerate before serving.
Place halved hard-boiled eggs on top of the salad and garnish with dill just before serving.

Nutrition