Deviled Egg Potato Salad Recipes

DEVILED EGG-POTATO SALAD

Steps:

• Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 10 minutes. Drain; chill 10 minutes.
• While potatoes simmer, coarsely chop 3 of the eggs; transfer to a large serving bowl. Cut remaining 3 eggs in half; scoop yolks into a small bowl. Coarsely chop egg whites; add to chopped eggs in large bowl. Add mayonnaise, parsley, relish, mustard, vinegar, hot sauce, and remaining 3/4 teaspoon salt to yolks in small bowl; stir until combined and smooth.
• Transfer chilled potatoes to chopped eggs in large bowl; add mayonnaise mixture and celery. Stir gently to combine. Garnish with paprika.

DEVILED EGG POTATO SALAD

Steps:

• Cut potatoes in half. 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. When the potatoes are cooled down enough to handle, but still warm, peel using a paring knife. Then cube the potatoes.
• 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 diced potatoes. Gently toss to combine.
• Season with salt and pepper to taste.
• Chill at least 1 hour, or preferably overnight, before serving.

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 RECIPE

Steps:

• Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
• Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.
• Cut the eggs in half, remove the yolks and place them in a large mixing bowl.
• Coarsely chop the egg whites and set aside.
• Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
• Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
• Sprinkle paprika on top for garnish, cover and refrigerate until serving.

DEVILED POTATO SALAD

Steps:

• Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
• In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.

POTATO SALAD DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. 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. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
• While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.
• In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

DEVILED POTATO SALAD

Steps:

• In 4-quart stockpot or Dutch oven, place potato chunks; add enough water to cover by 1 to 2 inches. Heat to boiling over high heat. Reduce heat to medium; cover and cook 20 to 25 minutes or until tender. Drain; cool 20 minutes.
• Meanwhile, peel hard-cooked eggs; place in food processor. Add mayonnaise, mustard and paprika. Process with on/off pulses until smooth.
• In large bowl, mix cooled potatoes and egg mixture until well coated. Add salt and pepper to taste. Refrigerate until ready to serve.

DEVILED EGG SALAD

Steps:

• Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.

DILLY POTATO & EGG SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours 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 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!