Are you tired of the same old potato salad? Yearning for a dish that's both familiar and exciting? Then look no further! This deviled egg potato salad recipe is a delightful twist on a classic, combining the creamy richness of deviled eggs with the comforting texture of potato salad. It's a perfect side dish for barbecues, picnics, or any gathering where you want to impress your guests with a truly delicious and unique dish. This easy recipe is perfect for those busy weeknights when you need a quick dinner idea, or for a more leisurely weekend cooking session. Get ready to elevate your potato salad game!
Ingredients:
- 6 large eggs
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon white wine vinegar
- 1 teaspoon celery seed
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh chives, for garnish (optional)
Instructions:
Get Started:
- Hard-boil the eggs. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit, covered, for 10-12 minutes. Drain the hot water and run cold water over the eggs until cool enough to handle. Peel and set aside.
Prepare the Potatoes:
- Cook the potatoes. Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender. Drain well.
Make the Deviled Egg Mixture:
-
While the potatoes are cooking, prepare the deviled egg filling. Cut the hard-boiled eggs in half lengthwise and remove the yolks. Place the yolks in a medium bowl and mash with a fork.
-
Add the mayonnaise, mustard, pickle relish, vinegar, celery seed, paprika, salt, and pepper to the bowl with the mashed yolks. Mix well until smooth and creamy.
Combine and Serve:
-
Once the potatoes are cooked and drained, add them to the bowl with the deviled egg mixture. Gently fold everything together until the potatoes are evenly coated.
-
Taste and adjust seasonings as needed. You may want to add more salt, pepper, or mustard, depending on your preference.
-
Garnish with chopped fresh chives, if desired. Chill for at least 30 minutes before serving to allow the flavors to meld. This homemade cooking masterpiece is even better the next day!
Tips and Variations:
- For a richer flavor: Use a combination of mayonnaise and sour cream.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the deviled egg mixture.
- Add some crunch: Incorporate chopped celery, red onion, or bacon bits for added texture.
- Make it vegetarian: Omit the bacon and use a vegan mayonnaise alternative.
- Meal prep friendly: This potato salad is perfect for meal prepping. Make it ahead of time and store it in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250
- Fat: Approximately 15g
- Protein: Approximately 6g
- Carbohydrates: Approximately 25g
This deviled egg potato salad recipe is a delicious and easy way to elevate your next gathering. It's a perfect example of how simple ingredients can create a truly memorable dish. Enjoy!