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potato salad deviled egg recipe

Creamy Potato Salad Deviled Egg Recipe Made Easy

Potato salad deviled egg recipe: a delightful twist on two classic dishes, combining creamy potato salad with the familiar comfort of deviled eggs.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 6 people
Calories 220 kcal

Equipment

  • The following kitchen tools are essential for preparing the potato salad deviled egg recipe:
  • Medium saucepan
  • Potato masher or fork
  • Sharp Knife
  • Cutting board
  • Mixing bowls (medium and small)
  • Measuring cups and spoons
  • Serving Platter
  • Piping bag and tip (optional, for decorative filling)

Ingredients
  

  • 6 large eggs
  • 2 medium russet potatoes, peeled and cubed
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Paprika, for garnish (optional)
  • Fresh dill or chives, chopped, for garnish (optional)

Instructions
 

  • Step 1: Cook the Potatoes: Place the cubed potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes, or until the potatoes are fork-tender. Drain well and let cool slightly.
  • Step 2: Hard-Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer the eggs to an ice bath to cool completely. This helps prevent the green ring.
  • Step 3: Peel and Halve the Eggs: Gently peel the cooled eggs. Cut each egg lengthwise and carefully remove the yolks. Place the egg whites on a serving platter.
  • Step 4: Prepare the Potato Salad Filling: In a medium bowl, mash the slightly cooled potatoes with a fork or potato masher. Add the mayonnaise, Dijon mustard, celery, red onion, sweet pickle relish, white vinegar, salt, and pepper. Mix until well combined. Taste and adjust seasonings as needed.
  • Step 5: Fill the Egg Whites: Spoon the potato salad mixture into the hollows of the egg whites, mounding it slightly. Alternatively, for a more polished look, transfer the potato salad mixture to a piping bag fitted with a large tip and pipe it into the egg whites.
  • Step 6: Garnish and Serve: Sprinkle the filled eggs with paprika and garnish with fresh dill or chives, if desired. Serve immediately or chill for later. Optional tips: For a spicier kick, add a pinch of cayenne pepper to the potato salad filling. To make it vegetarian, ensure mayonnaise is egg-free. Yukon gold potatoes can be substituted for Russet potatoes, offering a slightly sweeter and creamier flavor.

Notes

Variations

The potato salad deviled egg recipe lends itself to numerous adaptations:
  • Ingredient Swaps: Greek yogurt can partially or entirely replace mayonnaise for a tangier, lower-fat option. Finely diced ham or bacon bits add a smoky, savory element. Different potato varieties, such as Yukon Gold or red potatoes, alter the texture and flavor profile. Plant-based mayonnaise is an excellent alternative for vegan or vegetarian diets.
  • Regional Twists: A Southern-inspired version incorporates sweet pickle relish and a generous dose of yellow mustard. A Southwestern interpretation includes diced jalapeos and a sprinkle of chili powder. A Mediterranean variation features Kalamata olives, feta cheese, and fresh oregano.
  • Dietary Adjustments: For a low-carb version, cauliflower can be substituted for potatoes. To accommodate gluten sensitivities, ensure all ingredients, particularly mayonnaise and mustard, are certified gluten-free. Those following a dairy-free diet can use dairy-free mayonnaise alternatives.

Serving Suggestions

Potato salad deviled eggs are versatile and suitable for various occasions:
  • Ideal as an appetizer for picnics, barbecues, and potlucks.
  • A flavorful side dish for grilled meats, sandwiches, or salads.
  • Perfect for holiday gatherings, offering a unique twist on traditional deviled eggs.
  • Can be served chilled or at room temperature, depending on preference and weather conditions.

Storage Tips

Proper storage is essential to preserve the freshness and safety of the potato salad deviled eggs:
  • Store in an airtight container in the refrigerator.
  • Consume within 2-3 days to ensure optimal flavor and prevent bacterial growth.
  • Avoid freezing, as the texture of the potato salad and eggs will be compromised.

Frequently Asked Questions

  • Question 1: Can the potato salad filling be made ahead of time?
    Yes, the potato salad filling can be prepared up to 24 hours in advance and stored in the refrigerator.
  • Question 2: How can the eggs be peeled easily?
    Adding vinegar to the boiling water and immediately transferring cooked eggs to an ice bath can aid in easier peeling.
  • Question 3: Can this recipe be made vegan?
    Yes, using vegan mayonnaise and ensuring all other ingredients are plant-based will make this recipe vegan-friendly.
  • Question 4: What can be used instead of red onion?
    Green onions or shallots make great substitutes for red onion, providing a milder flavor.
Keyword Easy Recipe, Salad