Deviled Egg Potato Salad

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

Potato salad has been around since the 1500s, and although we have changed it a little, it still has most of the same ingredients. The potatoes, eggs, and mayo. I mix my two favorites in this delicious recipe: deviled eggs and potato salad. You get the rich, creamy, and tangy tastes of the sweet relish, potato, and mayo with three kinds of mustard to give it a three-dimensional flavor boost. It’s just a mixture of everything good about both dishes in one bowl.

Egg Potato Salad Recipe

Deviled Egg Potato Salad is the combination of a classic Potato Salad spiced up with the flavors of Deviled Eggs! I like that it is hearty and simple, with layers of rich flavors. Why choose one, when you can combine both and make an incredible dish. The most important thing is that you can make it without having to do much work, and there is not much to clean. Boiling water in two pots is pretty easy to clean up after.

This is so easy to make in just minutes, and it goes so well with any meat, seafood, or vegetable dish. You can serve it at a summer barbecues with pork steaks and beans or a holiday meal with turkey and pumpkin pie. It only takes about 30 minutes to cook, and you can make it the day before since it tastes better the next day anyway. You will not have to worry about leftovers because they will all be gone.

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. his is also an inexpensive side dish to make. The price of going out to eat has gone up but making potato salad is still pretty cheap. This dish is a nice accompaniment to your favorite grilled chicken souvlaki, grilled steak, and BBQ pork chops.

Why you will love this recipe

• Any time of year: A versatile dish that is great for barbecues, holidays, or just an ordinary day. 
• Kid friendly: Sweet, tangy, full of flavor, and kids love it.
• Save money: Cheap dish to make, with affordable ingredients, that you probably already have in the fridge.
• Easy to clean: Not many dishes to wash after.

What you’ll need to make deviled egg potato salad

Special items

• Large pots – For boiling potatoes and eggs.
• Bowls
• Utensils

Ingredients

For the salad:

• Potatoes – I use two pounds of russets, peeled and cut into cubes.
• Eggs – A total of 10 eggs for the salad.
• Celery – Fresh stalks of celery, diced.
• Red onion – Finely diced for tangy bites of flavor.
• Green onions – Also diced to give your salad some more oniony taste.

For the dressing:

• Mayonnaise – Use your favorite brand of mayo.
• Dijon mustard – Adds a sharp and tangy taste.
• Stone-ground mustard – A bit milder than Dijon but still spicy.
• Sweet pickle relish – To give your salad some delicate sweet and sour bits.
• Salt
• Pepper

For garnish:

• Hard-boiled eggs – Peeled and sliced in half on top of the salad garnished with paprika and dill.
• Paprika – Adds a smoky, sweet flavor.
• Dill – Freshly diced.

How to make deviled eggs potato salad?

1. 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.
2. 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.
3. 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.
4. Combine
   Once you finish making the dressing, fold in the rest of the ingredients.
5. Serve
   Garnish with some paprika on top, chill in the fridge, then, serve.

Expert tip

How to boil eggs perfectly

While some folks say they cannot even boil water (as a joke), I have known many people who have trouble boiling eggs. They either need to be more runny, too soft, or too hard. Or they break while they are boiling, causing a big mess in the pot. Part of the reason it is so tricky is because there are so many directions, and they are all different. Some say to start in cold water, some to put them in boiling water, and others to put them in an ice bath after cooking.

Also, soft to hard-boiled cooking time ranges from three to 12 minutes. Many people take them off the heat after they start boiling and let them sit for 10 to 12 minutes before chilling them in ice water. Then, there are those who add vinegar or baking soda to the water to help make them easier to peel. I believe that older eggs peel nicer than new ones, but you can add some baking soda or vinegar. It cannot hurt.

I start my eggs in cold water because putting them into hot water will almost certainly crack them. That is just common sense. Even if you let them come to room temperature first, you should heat them with the lid on over medium-high until the water boils. Then, remove them from the heat and let them stand for 15 minutes. Then, they go into a bowl of ice water to cool for 10 minutes before peeling. For peeling tips, see the FAQs section. 

Recipe variations and add-ins:

• Add meat: Make this a meal by adding ham, grilled chicken, or turkey chunks.
• Bacon: My husband and kids love it when I add some crunchy bacon.
• Spicy spuds: Chop up some jalapenos and sprinkle in cayenne pepper to make this a spicy salad.
• Ranch potato salad: Use some of my ranch seasoning to make this a ranch-deviled egg potato salad. I love how this tastes!
• Mexican night: Similarly, you could also use my taco seasoning and then add some Mexican-style cheese, lime, beans, tomatoes, and cilantro.   

Serving suggestions:

Here are some fun serving ideas you may like to try.

• Nobody can pass this up when you serve it at picnics, so make sure you make extra.
• It also pairs well with sandwiches from my easy and fast recipe for the best instant pot pulled pork. 
• This is great served with burgers, juicy fall of the bone ribs, or fish kabobs.
• This is such an easy recipe that you can make it along with several other side dishes for the potluck dinner and still have time to make dessert. 

More dishes that go well with deviled egg potato salad:

• crispy baked chicken legs
• grilled chicken wings
• grilled Pork Tenderloin
• bacon-wrapped pork loin
• instant pot ribs
• instant pot country style ribs

Frequently asked questions

What is the best way to peel eggs?

As I stated in the Expert Tip section, older eggs peel easier and better than fresh eggs. This is because of the calcium carbonate and pH levels in the shell. Adding vinegar or waiting two weeks will help the process along. Older eggs also have larger air cells. An ice bath after your eggs are finished cooking can shock them, loosening them from their shell. Then, wait about 10 to 15 minutes before peeling. Another way is to tap the egg on a hard surface and gently roll it while applying pressure. Then, peel under water.

Is this a good recipe to make ahead?

Yes. In fact, I would like to make this a day in advance so that the potatoes and other ingredients soak up all the flavors. After sitting overnight, the mixture of the three different mustards, mayo, pickle relish, and onions can be absorbed into the eggs and potatoes, so everything tastes even better than it did when you first made it. It does not start getting mushy for several days, so as long as you keep it in an airtight container, it will still be delicious on day three.

What are the best potatoes for potato salad?

I prefer russet potatoes in my potato salad because they are so flavorful, light, and creamy. However, I also like how Yukon Gold potatoes hold their shape when they cook. Sometimes, russets can get too soft if you cook them just a bit too long, so you must be very careful. Yukon Golds have less starch but are considered all-purpose potatoes rather than russets or waxy. Either way, keep an eye on them as they cook.

Why are my potatoes mushy?

They are either overcooked or have not been cooled enough. First, start them in cool water. Then, when they come to a boil, turn the heat down to simmer. It would help if you cooked your potatoes until they are fork-tender but not soft. It should take about eight minutes. Test them with a fork, not a knife. A knife will easily slide into an uncooked potato, too. Then, make sure you drain your potatoes completely and run them under cold water as you do. After, let them chill so they are completely cool before you add them to the salad.

How to store leftovers:

• Refrigerate: Refrigerate for up to three days in an airtight container. Place a paper towel inside to absorb excess moisture. 
• Freezing: Freezing is not recommended.   

More salads for a BBQ party:

Recipe tips:

• Although any potatoes will work for potato salad, I prefer russets or Yukon Golds for flavor and texture.
• Waxy potatoes hold their shape better than russets if you are worried about that.
• Wait to overcook your potatoes or add them to the salad until they cool, or they will be mushy.
• You can make this one or two days ahead of time. This will give it time to absorb more of the flavors.
• Older eggs peel more easily than new ones.
• Also, adding vinegar can make peeling your eggs easier.
• After cooking your eggs, please place them in ice water for 10 to 15 minutes.