Deviled Egg Potato Salad

By Todd Martin June 24, 2024 5 mins read 109 Views

This Deviled Egg Potato Salad is creamy, eggy, and delicious! You’ll want to serve this classic Southern staple at your next cookout.

If you love eggs, then this deviled egg potato salad recipe is for you! A good, southern-style potato salad needs to be creamy, a little tart, and a little savory, all pulled together with a touch of mustard and, of course, eggs. Take this delicious side dish to cookouts, potlucks, and tailgating events!

Recipe Variations

Top this deviled egg potato salad with a little crumbled bacon or celery for an added crunch. Spice it up by adding 2 tablespoons of chopped chilis or hot sauce to the dressing. You can even add a touch of wasabi to the deviled egg dressing!

Ingredients

Potatoes: Use large Yukon Gold or gold potatoes for this recipe. Small russets will work for this potato salad recipe, but the final result may vary.
Eggs: You’ll need 7 large hard-boiled eggs for this recipe.
Green onions
Real mayonnaise (creamy mayo, not the zesty sandwich spread)
Relish (Use either dill pickle relish or sweet pickle relish, depending on your preference.)
Dijon mustard: Substitute with yellow mustard.
White vinegar: Sub with pickle juice.
Salt, granulated onion, and garlic, black pepper, and paprika

In order to achieve the perfect boiled egg, follow these key steps:

Place the eggs in a single layer at the bottom of a saucepan. Next, add enough cold water to cover the eggs by 1 inch
Place the saucepan on the stove and bring the water to a rolling boil.
Once the water is boiling, remove the saucepan from the heat and cover it tightly with a lid. Let the eggs stand in the hot water for 20 minutes.
After 20 minutes, carefully pour out the hot water and refill the saucepan with cold water. Let the eggs sit in the cold water for 3-5 minutes. This will halt the cooking process and help the eggs cool down for easier handling.
Carefully pour out the cold water and replace the lid on the saucepan. Gently shake the pan from side to side to crack the eggshells.
Peel the eggs under cool running water or in a bowl of water to help remove the shells easily. The best part of using this method is that it will not overcook the yolks. They will have a nice bright yellow-orange color, which really amps up the visual appeal of deviled eggs and potato salad.

How to Make Deviled Egg Potato Salad

Potatoes: If using russets, peel them first. If using Yukon gold potatoes, leave the skins on. Leave them whole.
Boiling: Bring a large pot with 2 quarts of water to a rolling boil. Reduce to medium-high heat, add 1 tablespoon of salt, stir, and add the whole potatoes. Cook for 18-22 minutes or until fork tender.
Drain potatoes and set them aside to cool. Once cooled, cut them into bite-sized cubes.
Eggs: Slice one of the eggs into quarters. Set aside for garnish. Cut the remaining 6 eggs in half, remove yolks, and set aside. Net, chop the egg whites into small pieces.
Chop green onion, reserving 1 tablespoon for garnish.
Dressing: In a large mixing bowl, mash the egg yolks, then combine them with mayonnaise, green onion, vinegar, mustard, relish, granulated onion, salt, black pepper, and granulated garlic to form the deviled egg dressing. Taste for flavor and adjust accordingly.
Add veggies: Add chopped egg whites and potatoes and fold them into the dressing.
Chill: Scoop potato salad into a serving dish and garnish with the quartered egg, a sprinkling of paprika (optional), and the reserved green onion slices. Cover it tightly with plastic wrap, and place it in the refrigerator for 2-3 hours before serving. See below for the proper serving technique.
Leftovers: Store leftover potato salad in the fridge for up to 3 days after preparation.

Serving Potato Salad

Fill a bowl that is larger than your serving dish with ice. Place the potato salad dish on top of the ice bowl. It will keep the salad cool. Cover with plastic wrap until the time of service. Drain away melted ice and replenish as needed.

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