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.

Follow us on Pinterest for more delicious recipes!

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?

• Crispy Baked Chicken Legs
• Grilled Chicken Wings
• Grilled Pork Tenderloin
• Bacon-Wrapped Pork Loin
• Instant Pot Ribs
• Instant Pot Country Style Ribs

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!

Save Print Email Review

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

Ingredients

Salad:

• 10 10  eggs 
• 2 907.18 lbs g  russet potatoes  (peeled and cubed)
• 3 3  stalks celery  (diced)
• 1/2 1/2  red onion  (finely diced)
• 1/3 33.33 cup g  green onions  (diced)

Dressing:

• 1 ¼ 295.74 cup ml  mayonnaise 
• 1 1 tablespoon tablespoon  dijon mustard 
• 1 1 teaspoon teaspoon  yellow mustard 
• 1 1 teaspoon teaspoon  stone-ground mustard 
• 1/2 122.5 cup g  sweet pickle relish 
•  Salt and pepper  (to taste)

Garnish:

• 1/2 1/2 teaspoon teaspoon  paprika 
• 2 2  hard-boiled eggs  (halved)
•  Fresh dill  (diced)

US Customary Metric

Instructions

Boil the Eggs:

1. Gently place the eggs in a large pot and cover with water. Place on the stove over medium-high heat and bring to a boil. Once boiling place the lid on top of the pot and remove the saucepan from heat. Let the eggs stand in the hot water for 15 minutes, then transfer them to a bowl of ice-cold water.
2. Once the eggs have cooled, peel and set aside.

Boil the Potatoes:

1. Place cubed potatoes into another large pot and cover with water. Place over medium-high heat and bring to a boil. Boil for 15-20 minutes, or until tender. Make sure you don't overcook the potatoes.
2. Drain and immediately rinse in cold water, set aside.

Make the Salad:

1. Cut the eggs in half, and remove the yolks and place them in a medium bowl.
2. To the same bowl add mayo, all the mustards relish, salt, and pepper. Mash the yolks into the mixture and stir until fully combined.
3. Coarsely chop the egg whites and add them to a large bowl.

4. Add cooked potatoes, diced celery, red onion, and green onions. Add the yolk dressing and mix until incorporated.

5. Sprinkle with paprika on top, cover and refrigerate until serving.
6. Garnish with halved hard-boiled eggs and fresh diced dill with serving.

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

Save Recipe