Deviled Egg Potato Salad [Video]

Catalina Castravet
By Catalina Castravet
4.93 from 14 reviews

Appetizers Easter Recipes Salads Side Dishes Vegetarian

Cook time Cook time: 30 minutes

Deviled Egg Potato Salad combines two classic favorites into one rich and tasty side dish that is perfect for Easter, summer potlucks and all-year-round celebrations!

If you love weekend barbecues, then, this dish is a nice accompaniment to your favorite Grilled Chicken Souvlaki, Grilled Steak, and BBQ Pork Chops. It is a nice side dish at any meal of the day, too!

Egg Potato Salad Recipe

Deviled Egg Potato Salad is the combination of your Classic Potato Salad spiced up with the flavors of Deviled Eggs! I like that it is hearty and simple, with layers of rich flavors.

We love the potato in all its forms because it is hearty. And, adding the deviled eggs add another reason to like it in this dish. The mustard and relish add more dimension to the delicious mixture. And, the longer that you allow the flavors to meld, the richer the flavors become.

I like that it is creamy which pairs well with any grilled meat or fried dish. The small chunks of hard-boiled eggs and the crunchy celery complement the creaminess well, too.

It is a meal on its own as it has carbohydrates, fiber, and protein. And as in any salad, this one is so easy and convenient to make.

What are Deviled Eggs?

These are hard-boiled eggs that had been cut in half and the yolk mashed and mixed with other stuff before putting back into the halves. The main ingredients for the yolk paste are mayonnaise and mustard.

I have a recipe for this, you may want to check that out. There are many variations of this recipe that you can also apply in this potato salad version.

How to Make Deviled Eggs Potato Salad

  • Boil the eggs: Boil them in water over medium-high heat then, once the water boils, set the pot aside. Still with the lid on, allow the eggs to stand in the hot water for about 15 minutes. Then, put them in cold water. Remove the shell, then, set aside.
  • Boil the spuds: Place the cubes in water and allow them to boil until tender. This will take about 15 to 20 minutes. Then, rinse the cubes in cold water and set aside.
  • Prepare the dressing: Cut the eggs in half and remove the yolk. Place the yolk in a bowl, mash, then, add the rest of the ingredients except for the vegetables. Chop the whites.
  • Combine: Once you finish making the dressing, fold in the rest of the ingredients.
  • Serve: Garnish with some paprika on top, chill in the fridge, then, serve.

Best potatoes for potato salad?

I use russets for this recipe, but you are free to use any kind. Waxy ones like Yukon Gold hold their shape well even after cooking so they are a great option, too.

You may also opt to choose the organic kinds so that you will no longer have to peel off the skin. Just scrub them clean.

Remember that the skin is full of nutrients. So, if you do not peel them, you get more out of your spuds. But, of course, you can always peel them if you want.

What to Serve with Deviled Eggs Potato Salad?

Can you make it ahead?

Yes! You can make it a day in advance and just keep it in the fridge until it is time to serve it. You can keep it for up to 3 or 5 days.

Recipe Tips:

  • Add crispy bacon for extra flavor and texture.
  • Do not freeze it. Spuds become mushy as they thaw, and mayonnaise tends to separate.
  • Another way to make this is to simply chop the hard-boiled eggs without taking out the yolks. Then, simply make the dressing out of the other ingredients. Then, mix everything.

Save Recipe
4.93 from 14 reviews

Deviled Egg Potato Salad

Deviled Egg Potato Salad combines two classic favorites into one rich and tasty side dish that is perfect for Easter, summer potlucks and all-year-round celebrations!

Author: Catalina Castravet Serves: 8 servings as a side dish
Prep time: 30 minutes Cook time: 30 minutes Total time: 1 hr 15 mins






Boil the Eggs:

Boil the Potatoes:

Make the Salad:

Nutrition information

Calories: 457 Carbohydrates: 29 Protein: 12 Fat: 33 Saturated Fat: 6 Cholesterol: 266 Sodium: 494 Potassium: 642 Fiber: 2 Sugar: 7 Vitamin A: 742 Vitamin C: 9 Calcium: 67 Iron: 2
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Amber Myers

I love this potato salad. I haven't made it in forever, so I'll need to. We're having hot dogs this week so it'll go perfectly.


Marcie W.

We made potato salad last week and served it with homemade chicken tenders. I will have to try adding hard boiled eggs next time. It sounds yummy!



What a delicious idea to make deviled egg potato salad. I probably would eat more than this than I should ;0



I just love potato salad and deviled eggs. To combine them is genius!



This sounds like an amazing combination of flavors. Looking forward to making this for my next gathering.



My family loves potato salad and deviled eggs, but we've never combined them. This is going to be delicious!


Mama Maggie's Kitchen

Yum! This Deviled Egg Potato Salad looks really scrumptious!My husband will surely love to have this on his plate!



I want that right about now. Looks so good. I actually made deviled eggs a few weeks ago. Going to make this salad ASAP.


Terri Steffes

I just bought some of this at the deli at my grocery store. I have to say, it wasn't great. I am so happy to see your fresh recipe, it gives me hope! I'll be making yours!



This looks so good. I can't wait to try it. I'll be saving this now so I can make it later. I bet this is going to be amazing.


Cathy Mini

This Egg Potato Salad caught my attention. I haven't tried this yet but look so delicious, will definitely save this recipe.



That looks incredible! I love egg salad, this would perfect for a picnic day!



I was looking for some egg recipes and so glad that I found your Deviled egg potato salad. Thanks for sharing the recipe. Can't wait to try!



Will make this after Easter eggs are done



Making this soon. Was scouring net for deviled egg potato salad and this one looks ahhhhhhmaaaaaaaaaayzzzzzzziiiiinnnnnnnnnnggggggggggggg! You beat out the rest. Some changes I will make: 1. Don't like raw onion, so I will saute and bring out some roasted like flavor. 2. Chive instead of green onion 3. Yukon Gold potatoes instead of Russet. Rest of recipe I will following. Thanks for posting! ~M


I hope you love it, its delicious



So I added my own spin to this and it’s delicious. I make Million Dollar deviled eggs often so I combined your recipe with my deviled egg recipe and it’s TDF!!


I love this spin on the classic deviled egg!



I like to add a cooked sweet potato for variety and nutrients. It adds such a bright and different colour!!



Calls for red onion & green onions in ingredients but only green onions added in instructions?? Did I miss something? Only added red onions. Still very tasty 😋


I am so happy you loved it! Sorry, I am updating the instructions!


Janis Gilbert

I prefer to use dill pickle relish as opposed to sweet pickle relish but otherwise on point



We loved this potato salad. We doubled the recipe & on the dressing we tripled it. I cooked 30 eggs. I used the extra dressing mix to stuff 20 halves of the eggs & placed them on top of the Deviled Potato Salad. As I was feeding a crowd we needed lots of this delicious potato salad.


Thank you for your feedback Pennie. Glad you love it!


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