Best Deviled Egg Potato Salad Recipes

DEVILED EGG POTATO SALAD

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 WITH BACON

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!

KRISTI'S DEVILED EGG POTATO SALAD

Steps:

• Cut potatoes into a 1/4 inch dice and put in a pot. Cover with water, add a dash of salt and bring to a boil. Boil for about 7 minutes or until soft, but not mush.
• In the meantime, dice the eggs similarly and deposit in a large bowl. Mix in mayo and spices and fold together. Be careful not to break the whites up too much.
• Drain the cooked potatoes and submerge in a cold water bath until cool. Drain well and fold in to the egg mixture.
• Chill for at least 2 hours, but overnight is better. Chives are a great addition to this if you can get them fresh.

DEVILED EGG POTATO SALAD

Steps:

• 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. 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 potatoes. Gently toss to combine. Add egg mixture to the potatoes and gently stir to coat potatoes. Chill before serving

DEVILED POTATO AND EGG SALAD

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.

DEVILED EGG POTATO SALAD

Steps:

• 1. boil potatoes in a pot of salted water til tender, mashable
• 2. Mash potatoes set aside letting them cool.
• 3. take 4 of the boiled eggs and dice them then add to the bowl of mashed potatoes.
• 4. in a small bowl mix mayo, mustard and honey. Here is where you may wish to taste as you go. Then add to mashed potatoes and hard boiled eggs. Mixing well. Season to taste.
• 5. add the pickles and onions, mix. Then transfer to a serving dish. Take the left over hard-boiled eggs and carefully slice them...laying them on top of the potato salad. Or mix them in as well. depending on your luck slicing them. Sprinkle with Paprika