Potato Salad Stuffed Deviled Eggs Recipe

This potato salad stuffed deviled eggs recipe is a popular recipe for holidays like Easter or backyard barbecues and picnics! From my cookbook! Checkout my other cookbooks here.

Potato Salad Stuffed Deviled Eggs

Recipe from Deviled Eggs: 30+ Recipes for Picnics, BBQ’s, Holidays, Parties, and Everyday Snacks 

Prep: 15 min  Servings: 16

Ingredients

8 large hard-boiled eggs, peeled and halved

1 large potato, coarsely chopped

2 tsp pickle relish

2 tsp mustard

4 tsp mayonnaise

Salt, to taste

Ground black pepper, to taste

Paprika for garnish

Directions

• Cook the potato: In a saucepan, add the chopped potato and enough water to cover and bring to a boil. Reduce heat and simmer until the potato pieces are tender, about 10-15 minutes. Drain and let cool.
• Make the yolk mixture: In a bowl, add the egg yolks and mash with a fork. Add the pickle relish, mustard, mayonnaise, salt, and pepper and stir until well combined.
• Coarsely mash the potato and stir it into the yolk mixture until combined.
• Spoon yolk mixture into egg white halves and garnish with paprika.
• Refrigerate until ready to serve.

Tip!

Add chopped celery, onions, and chives to the mixture for crunch and flavor. Puree in a food processor to eliminate chunks.