POTATO SALAD DEVILED EGGS
These unique deviled eggs are delicious! They have the texture of smashed potatoes and the flavor of deviled eggs. The filling is a little thicker than traditional deviled eggs, more like a potato salad (hence the name). Mash the potatoes as much or as little as you like, play with the recipe. A great twist on a traditional...
Provided by Barbara Sprague
Categories Other Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- 1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.
- 2. 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.
- 3. Pour out the hot water.
- 4. Then cool the eggs under cold running water in the sink.
- 5. Peel once cold.
- 6. Slice the cooled eggs in half lengthwise and scoop out and reserve the yolks.
- 7. While the eggs are cooking, place the cut up potato into a saucepan with water to cover.
- 8. Bring to a boil. Reduce heat and simmer until the potato pieces are tender, 10 to 15 minutes.
- 9. Drain the potato and let cool.
- 10. In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy mayo, salt, and pepper until well combined.
- 11. Place the potato into a bowl, and coarsely mash with a fork.
- 12. Lightly combine the potato with the yolk mixture.
- 13. Stuff each egg half generously with potato salad.
- 14. Sprinkle with paprika.
- 15. Cover and chill until ready to serve (at least 20 minutes).
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