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Potato Salad Deviled Eggs

These deviled eggs with homemade potato salad stuffing make a great brunch dish or appetizer for a crowd.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 16 people
Calories 915.8 kcal

Equipment

  • 1 Saucepan For boiling eggs and potatoes
  • 1 Colander For draining cooked eggs and potatoes
  • 1 Mixing Bowl For mashing and combining ingredients
  • 1 Fork For mashing egg yolks and potatoes
  • 1 Small spoon For scooping and stuffing egg halves

Ingredients
  

Main

  • 8 large 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 into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes. Pour out water, then cool eggs under cold running water in the sink. Peel once cold. Slice cooled eggs in half lengthwise; scoop out and reserve the yolks.
  • While eggs are cooking, place chopped potato into a saucepan with enough water to cover; bring to a boil, reduce heat, and simmer until potato pieces are tender, 10 to 15 minutes. Drain and let potatoes cool.
  • Mash reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place potato into a bowl, and coarsely mash with a fork; gently stir into egg yolk mixture.
  • Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

Notes

1. Perfect Hard-Boiled Eggs: To prevent the unsightly green ring around the yolk, avoid overcooking the eggs. The method of bringing to a boil and then steeping off-heat is excellent. Immediately plunging eggs into an ice bath after cooking stops the process and aids in easier peeling.2. Potato Texture: For optimal texture, avoid over-mashing the potatoes. A slightly coarse mash adds a delightful contrast to the creamy yolk mixture.3. Flavor Customization: Taste the yolk and potato mixture before stuffing and adjust seasonings. Consider adding a touch of apple cider vinegar or lemon juice for brightness, or a pinch of cayenne for a subtle kick. Smoked paprika can replace regular paprika for a deeper, more complex garnish.4. Presentation: For an elevated look, use a piping bag with a star tip to fill the egg whites. This creates a neat, professional finish. Garnish with finely chopped fresh chives or dill for added color and herbaceous notes.