Best 10 Deviled Potato And Egg Salad Recipes

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Deviled potato and egg salad is a classic dish that is perfect for potlucks, picnics, and other social gatherings. It is a simple dish to make, and it is always a crowd-pleaser. This article will provide you with a step-by-step guide on how to make the best deviled potato and egg salad. We will also include some tips and tricks to help you create a delicious and memorable dish. So, gather your ingredients and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

DEVILED EGG POTATO SALAD



Deviled Egg Potato Salad image

In this delightful Deviled Egg Potato Salad recipe, creamy deviled eggs and classic potato salad come together to make a perfect dish for every picnic, cookout, or party.

Provided by Michelle

Categories     Side Dish

Time 30m

Number Of Ingredients 7

4 pounds potatoes (about 8 large)
12 hard boiled eggs
1 1/2 cups mayo
1/4 cup mustard
2 tablespoons white vinegar
2 tablespoons dill relish
Salt & pepper to taste

Steps:

  • Cut potatoes in half. In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 15 minutes. Drain when done, and place in a bowl to chill in the refrigerator. When the potatoes are cooled down enough to handle, but still warm, peel using a paring knife. Then cube the potatoes.
  • Peel and slice hard boiled eggs in half. Place the yolks in a mixing bowl, and set aside the egg whites.
  • Mash the egg yolks, as you would for deviled eggs.
  • Add mayo, mustard, and vinegar to the mashed egg yolks and whisk until smooth and creamy.
  • Fold dill relish into egg yolk mixture.
  • Chop the egg whites and add them in with the diced potatoes. Gently toss to combine.
  • Season with salt and pepper to taste.
  • Chill at least 1 hour, or preferably overnight, before serving.

Nutrition Facts : ServingSize 1 serving, Calories 362 kcal, Carbohydrate 20 g, Protein 11 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 198 mg, Sodium 341 mg, Fiber 4 g, Sugar 1 g

DEVILED EGG-POTATO SALAD



Deviled Egg-Potato Salad image

If you were to read a guide on How to Throw a Southern Cookout, you could expect to see a chapter on Classic Dishes That Must be Served. Among the dishes listed you would find fried chicken, pulled pork, and squash casserole, as well as deviled eggs and potato salad. While there are as many variations on these two dishes as there are stars in the heavens, we can all agree that the best way to fix them is the way our Mom did it.We aren't here to upset the apple cart, but we would like to introduce one more variation on these two favorite dishes. We actually combined deviled eggs and potato salad into one bowl, creating a salad that is the best of both worlds. This salad has the classic elements of yellow mustard and pickle relish, plus a dash of hot sauce. If you want to kick things up a bit, add more hot sauce, some red pepper flakes or a diced hot pepper. For a pretty presentation, place the paprika in a fine mesh sieve to achieve a uniform sprinkle of paprika on top of your potato salad.

Provided by Southern Living Editors

Time 45m

Yield Serves 6 (serving size: 1 cup)

Number Of Ingredients 12

2 pounds yellow baby new potatoes, unpeeled and halved (about 7 cups)
8 cups water
2 plus 3/4 tsp.s kosher salt, divided
6 hard-cooked eggs, peeled, divided
½ cup mayonnaise (such as Duke's)
¼ cup chopped fresh flat-leaf parsley
3 tablespoons drained dill pickle relish
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
6 dashes of hot sauce (such as Tabasco)
2 celery stalks (5 oz. total), diagonally sliced (1 cup)
Paprika

Steps:

  • Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 10 minutes. Drain; chill 10 minutes.
  • While potatoes simmer, coarsely chop 3 of the eggs; transfer to a large serving bowl. Cut remaining 3 eggs in half; scoop yolks into a small bowl. Coarsely chop egg whites; add to chopped eggs in large bowl. Add mayonnaise, parsley, relish, mustard, vinegar, hot sauce, and remaining 3/4 teaspoon salt to yolks in small bowl; stir until combined and smooth.
  • Transfer chilled potatoes to chopped eggs in large bowl; add mayonnaise mixture and celery. Stir gently to combine. Garnish with paprika.

DEVILED EGG POTATO SALAD



Deviled Egg Potato Salad image

Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 40m

Yield Makes 5 cups

Number Of Ingredients 9

1 1/2 pounds fingerling potatoes, sliced crosswise 1/2-inch-thick (about 4 1/2 cups)
4 large eggs
1/2 cup mayonnaise
1 teaspoon yellow mustard
1 tablespoon white wine vinegar
Pinch of smoked paprika
Coarse salt and freshly ground pepper
1 celery, finely chopped (about 1/2 cup), plus more for serving
3 tablespoons finely chopped red onion, plus more for serving

Steps:

  • Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
  • Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
  • Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.

DEVILED EGG POTATO SALAD RECIPE



Deviled Egg Potato Salad Recipe image

Traditional potato salad with a fun twist of deviled eggs.

Provided by Elyse Ellis

Categories     Salad     Side Dish

Time 45m

Number Of Ingredients 9

10 eggs
6 russet potatoes ((peeled and cubed))
1 cup mayonnaise
¼ cup yellow mustard
½ cup sweet pickle relish
salt and pepper, to taste
2 celery stalks (diced)
1 bunch green onions (diced)
½ teaspoon paprika

Steps:

  • Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
  • Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.
  • Cut the eggs in half, remove the yolks and place them in a large mixing bowl.
  • Coarsely chop the egg whites and set aside.
  • Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
  • Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
  • Sprinkle paprika on top for garnish, cover and refrigerate until serving.

Nutrition Facts : Calories 297 kcal, Carbohydrate 38 g, Protein 11 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 209 mg, Sodium 508 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

DEVILED POTATO SALAD



Deviled Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 9

5 all-purpose potatoes, peeled and diced
Coarse salt
1/4 onion
3 tablespoons prepared yellow mustard
1/2 cup mayonnaise, eyeball the amount
1 teaspoon sweet paprika
1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)
Salt and freshly ground black pepper
2 scallions, thinly sliced, for garnish

Steps:

  • Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
  • In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.

DEVILED POTATO AND EGG SALAD



Deviled Potato and Egg Salad image

Provided by Rachael Ray : Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

4 large eggs
1 1/2 pounds small Yukon gold potatoes, halved and quartered
Salt
1 cup chicken stock
1 small onion, peeled
1 small red chile seeded and finely chopped
2 ribs celery, chopped
1 teaspoon paprika, 1/3 palmful
A small handful flat-leaf parsley, finely chopped
Freshly ground black pepper
3 tablespoons cider vinegar
2 rounded tablespoons yellow mustard
1 tablespoon Worcestershire
2 teaspoons hot sauce
1/3 cup extra-virgin olive oil

Steps:

  • In a medium pot, add the eggs and cover with water. Bring to a full boil over medium heat, then cover the pot and turn off the heat. Let the eggs stand 10 minutes. Rinse under cold water, then roll and crack the shells. Put the eggs into cold water a few minutes to loosen the shells. Peel and chop the eggs and put them into a small bowl.
  • Add the potatoes to a large pot and cover with water. Bring the potatoes to a boil over medium heat and salt the water. Cook until tender, about 12 to 15 minutes.
  • Warm the chicken stock in small pot over low heat while the potatoes cook.
  • Drain the potatoes, put them into a serving bowl and douse them with stock while very hot. Grate the onion over the potatoes. Stir in the chile pepper, celery, paprika, parsley and salt and pepper, to taste.
  • In a small bowl, whisk together the vinegar, mustard, Worcestershire, hot sauce and oil.
  • Add the eggs to the potato salad and pour in the dressing. Toss to combine and serve.

POTATO SALAD DEVILED EGGS



Potato Salad Deviled Eggs image

Sliced eggs stuffed with potato salad. Makes a great appetizer or brunch.

Provided by Sumrall Butler

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h

Yield 16

Number Of Ingredients 8

8 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

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
  • While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.
  • In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the 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.

Nutrition Facts : Calories 58.4 calories, Carbohydrate 4.7 g, Cholesterol 93.4 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 52.1 mg, Sugar 0.7 g

DEVILED EGG POTATO SALAD WITH BACON



Deviled Egg Potato Salad With Bacon image

I just made this up as I looked at a couple other recipes and put them all together to come up with one GREAT potato salad! The pickles and bacon sound like they wouldnt taste right together but trust me, they really make this salad pop!

Provided by Danielle1987

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs of baby yellow potatoes, cut into halves
6 hard-boiled eggs
8 slices bacon, fully cooked and crumbled
1 cup mayonnaise (more or less to taste, I used about 1 1/2 cups)
1 tablespoon mustard
granulated garlic
granulated onion
salt and pepper
4 pickles, cut into small pieces
1 1/2 teaspoons lemon juice
1 tablespoon pickle juice (from jar)

Steps:

  • Cut potatoes into halves and boil until almost done (don't want them to fall apart). Drain potatoes.
  • Put potatoes into medium size bowl. While they are still warm, add salt and pepper and the granulated garlic and onion (however much you prefer for taste) and lemon juice and toss potatoes. Set aside.
  • Cut hard boiled eggs in half and take the yoke out and set aside in a small bowl. Cut the whites in little chunks and add to bowl with the potatoes.
  • Cut pickles into pieces (as small or big as you prefer) and add to potatoes.
  • Use fork and smoosh the yokes until you have gotten most of the lumps out. Add the mayo, mustard, some more granulated garlic and onion (easy on both of these as to not overpower the end flavor), pickle juice and pepper. Mix all together in small bowl.
  • Add yoke/mayo mixture to potatoes. Mix well.
  • Add the cooked and crumbled bacon and toss lightly.
  • Cover and chill (or eat right away if you cant wait like I did!) :-).
  • It's also very good with the pre-cubed pre-cooked grilled chicken pieces you can buy at the store.
  • The best way to serve this potato salad is chilled but I took a taste and couldn't wait to eat it and it was still very good right after it was made! I hope you enjoy! Please let me know if you like it!

DEVILED POTATO SALAD WITH EGGS



Deviled Potato Salad with Eggs image

Add a touch of magic to the next party with Deviled Potato Salad with Eggs. Deviled Potato Salad with Eggs is a great take on traditional deviled eggs.

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield 10 servings, 3/4 cup each

Number Of Ingredients 7

2 lb. red potatoes (about 6), cooked, cubed
2 stalks celery, thinly sliced
2 hard-cooked eggs, chopped
3/4 cup MIRACLE WHIP Dressing
2 Tbsp. CLAUSSEN Sweet Pickle Relish
1 Tbsp. GREY POUPON Dijon Mustard
1 tsp. celery seed

Steps:

  • Combine potatoes, celery and eggs in large bowl.
  • Mix remaining ingredients. Add to potato mixture; mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

DILLY POTATO & EGG SALAD



Dilly Potato & Egg Salad image

Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. -Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 9

4 pounds medium red potatoes (about 14), peeled and halved
5 hard-boiled large eggs
1 cup chopped dill pickles
1 small onion, chopped
1-1/2 cups mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 326 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 413mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your deviled potato and egg salad. Look for potatoes that are firm and smooth, and eggs that are fresh and free of cracks.
  • Boil the potatoes until they are tender, but not mushy: You want the potatoes to be able to hold their shape when you mix them with the other ingredients.
  • Mash the potatoes until they are smooth: This will help the salad to have a creamy texture.
  • Use a variety of herbs and spices: This will give your salad a more complex flavor. Some good options include celery salt, garlic powder, onion powder, and dill.
  • Don't overmix the salad: You want the ingredients to be combined, but you don't want the salad to be mushy.
  • Chill the salad before serving: This will help the flavors to meld together and will make the salad more refreshing.

Conclusion:

Deviled potato and egg salad is a classic picnic and potluck dish that is always a crowd-pleaser. It is easy to make, and it can be tailored to your own taste preferences. Whether you like it classic or spicy, creamy or tangy, there is a deviled potato and egg salad recipe out there for you. So next time you are looking for a delicious and easy side dish, give this recipe a try!

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