Deviled Egg Potato Recipes

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DEVILED EGG-POTATO SALAD



Deviled Egg-Potato Salad image

If you were to read a guide on How to Throw a Southern Cookout, you could expect to see a chapter on Classic Dishes That Must be Served. Among the dishes listed you would find fried chicken, pulled pork, and squash casserole, as well as deviled eggs and potato salad. While there are as many variations on these two dishes as there are stars in the heavens, we can all agree that the best way to fix them is the way our Mom did it.We aren't here to upset the apple cart, but we would like to introduce one more variation on these two favorite dishes. We actually combined deviled eggs and potato salad into one bowl, creating a salad that is the best of both worlds. This salad has the classic elements of yellow mustard and pickle relish, plus a dash of hot sauce. If you want to kick things up a bit, add more hot sauce, some red pepper flakes or a diced hot pepper. For a pretty presentation, place the paprika in a fine mesh sieve to achieve a uniform sprinkle of paprika on top of your potato salad.

Provided by Southern Living Editors

Time 45m

Yield Serves 6 (serving size: 1 cup)

Number Of Ingredients 12

2 pounds yellow baby new potatoes, unpeeled and halved (about 7 cups)
8 cups water
2 plus 3/4 tsp.s kosher salt, divided
6 hard-cooked eggs, peeled, divided
½ cup mayonnaise (such as Duke's)
¼ cup chopped fresh flat-leaf parsley
3 tablespoons drained dill pickle relish
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
6 dashes of hot sauce (such as Tabasco)
2 celery stalks (5 oz. total), diagonally sliced (1 cup)
Paprika

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



Deviled Egg Potato Salad image

In this delightful Deviled Egg Potato Salad recipe, creamy deviled eggs and classic potato salad come together to make a perfect dish for every picnic, cookout, or party.

Provided by Michelle

Categories     Side Dish

Time 30m

Number Of Ingredients 7

4 pounds potatoes (about 8 large)
12 hard boiled eggs
1 1/2 cups mayo
1/4 cup mustard
2 tablespoons white vinegar
2 tablespoons dill relish
Salt & pepper to taste

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.

Nutrition Facts : ServingSize 1 serving, Calories 362 kcal, Carbohydrate 20 g, Protein 11 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 198 mg, Sodium 341 mg, Fiber 4 g, Sugar 1 g

DEVILED EGG POTATO SALAD



Deviled Egg Potato Salad image

Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 40m

Yield Makes 5 cups

Number Of Ingredients 9

1 1/2 pounds fingerling potatoes, sliced crosswise 1/2-inch-thick (about 4 1/2 cups)
4 large eggs
1/2 cup mayonnaise
1 teaspoon yellow mustard
1 tablespoon white wine vinegar
Pinch of smoked paprika
Coarse salt and freshly ground pepper
1 celery, finely chopped (about 1/2 cup), plus more for serving
3 tablespoons finely chopped red onion, plus more for serving

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



Deviled Egg Potato Salad Recipe image

Traditional potato salad with a fun twist of deviled eggs.

Provided by Elyse Ellis

Categories     Salad     Side Dish

Time 45m

Number Of Ingredients 9

10 eggs
6 russet potatoes ((peeled and cubed))
1 cup mayonnaise
¼ cup yellow mustard
½ cup sweet pickle relish
salt and pepper, to taste
2 celery stalks (diced)
1 bunch green onions (diced)
½ teaspoon paprika

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.

Nutrition Facts : Calories 297 kcal, Carbohydrate 38 g, Protein 11 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 209 mg, Sodium 508 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

POTATO DEVILED EGGS RECIPE BY TASTY



Potato Deviled Eggs Recipe by Tasty image

Eggs and potatoes are a classic combo, but we bet you've never had them like this! The egg whites are swapped out for the potato cups, which are filled the classic creamy egg yolk filling (save the whites for another use!). Topped with fresh chives and crunchy bacon, these make the perfect one-bite snack for your next gathering.

Provided by Chris Salicrup

Categories     Appetizers

Time 47m

Yield 24 servings

Number Of Ingredients 8

12 baby red potatoes
3 teaspoons kosher salt, divided
12 hard boiled egg yolks
½ cup sour cream
1 teaspoon dijon mustard
½ teaspoon ground black pepper
2 teaspoons fresh chives, minced, plus more for garnish
2 strips bacon, cooked and crumbled

Steps:

  • Add the potatoes and 1½ teaspoons of salt to a large saucepan with enough cold water to cover the potatoes. Bring to a boil over high heat, then cook for 10-12 minutes, until tender when poked with a fork. Drain and let cool completely.
  • Once the potatoes are cooled, cut in half and use a measuring spoon to scoop out 1 teaspoon of the center of each half.
  • In a medium bowl, combine the egg yolks, sour cream, mustard, pepper, chives, and the remaining 1½ teaspoons of salt. Mash together with a fork until smooth.
  • Transfer the deviled egg filling to a zip-top plastic bag. Snip off a corner of the bag to create an opening.
  • Pipe the filling into the potato cups. Garnish with the bacon and chives.
  • Enjoy!

Nutrition Facts : Calories 127 calories, Carbohydrate 14 grams, Fat 4 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams

SUNNY'S EASY ROSEMARY DEVILED POTATOES



Sunny's Easy Rosemary Deviled Potatoes image

Provided by Sunny Anderson

Categories     appetizer

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 8

One 3-pound bag little creamer Red Bliss potatoes
2 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
1/4 cup grained Dijon mustard
1/4 cup whole fat Greek yogurt or sour cream
Zest of 1 lemon
2 teaspoons minced fresh chives
Smoked or hot paprika, for sprinkling

Steps:

  • Add the potatoes, rosemary and a generous pinch of salt to a large pot. Add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are tender and can be easily pierced with a fork, about 15 minutes. Reserve 1 cup of the potato cooking water. Drain the potatoes.
  • Spread the potatoes out on a sheet pan to let cool slightly. While they are still warm, slice the top one-quarter to one-third off each potato lengthwise, and if needed, cut a tiny sliver off the bottom of each to allow them to rest level on a plate. Put the cut-off parts of the potatoes into the bowl of a food processor fitted with a blade attachment.
  • Add the mustard, yogurt, lemon zest, lots of black pepper and some of the reserved potato water to the food processor. Pulse until coarsely pureed, adding more potato water as needed. (You may need 1/2 to 1 cup of the water.) Be careful not to overprocess or the mixture will become gluey. Adjust the salt if necessary. Transfer the filling to a piping bag or gallon zip-top bag. Slice a 1/2-inch opening in the piping bag or slice off the corner of the zip-top bag.
  • Transfer the boiled potatoes, cut-sides up, to a deviled egg plate or serving platter. Top each prepared potato with an equal amount of filling. Garnish with the chives and paprika. Serve at room temperature or chilled.

DEVILED POTATOES



Deviled Potatoes image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 24 potatoes

Number Of Ingredients 0

Steps:

  • Try deviled eggs in a new way: Pipe the filling onto potatoes! Mash the yolks of 12 hard-boiled eggs with 1/2 cup mayonnaise and 2 teaspoons Dijon mustard; season with salt and pepper (save the egg whites for an egg salad). Boil 12 baby potatoes in salted water until tender; halve lengthwise. Pipe the yolk mixture on top of the potatoes and sprinkle with paprika and chives.

POTATO SALAD DEVILED EGGS



Potato Salad Deviled Eggs image

Sliced eggs stuffed with potato salad. Makes a great appetizer or brunch.

Provided by Sumrall Butler

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h

Yield 16

Number Of Ingredients 8

8 eggs
1 large potato, coarsely chopped
2 teaspoons pickle relish
2 teaspoons mustard
4 teaspoons creamy salad dressing (such as Miracle Whip®)
salt to taste
ground black pepper to taste
paprika for garnish

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.

Nutrition Facts : Calories 58.4 calories, Carbohydrate 4.7 g, Cholesterol 93.4 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 52.1 mg, Sugar 0.7 g

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