Deviled Egg Potato Salad

I made this Deviled Egg Potato Salad because I wanted to prove that two great things (deviled eggs and potato salad) can crash into each other and make something even more dangerously delicious. It’s got the creamy, tangy punch of deviled eggs folded into pillowy potatoes, and yes, it’s the kind of salad you bring to a picnic to pretend you cooked something elegant while secretly just doing a lot of chopping. Pro tip: Yes, this pan is too small. No, I won’t wash fewer dishes.

My husband once tried to “help” by quartering potatoes with what he called “an artisan sawing technique.” He nearly turned dinner into a crime scene (of potatoes). The kids taste-tested everything and then announced they only like mustard straight from the jar. I pretended to be calm while silently plotting to replace the jar with honey. Family cookouts mean joyful chaos, sticky fingers, and a salad that tastes like victory — after you peel three more eggs and find the one that mysteriously rolled under the fridge.

Time-Saving Hacks

– Use pre-boiled potatoes from the grocery deli if you’re sprinting toward dinner and dignity. It feels slightly wrong, but it works.
– Hard-boil eggs in a single pot with the potatoes — fewer dishes, more smugness. Yes, flavor mingling happens; embrace it.
– Buy finely chopped pickles or relish instead of mincing an actual pickle. Nobody will know unless you post a dramatic “from scratch” photo.
– Mix dressing in a jar, shake like a maniac, and pour. Instant fewer bowls and arm workout.

Serving Ideas

– Serve with grilled hot dogs and corn on the cob if you’re leaning into classic summer chaos. Add napkins—lots of them.
– Pair with a crisp white wine or a cold beer; serve with wine if the kids drove you nuts and beer if your husband saw the potato-crime scene.
– For picnic-level minimalism, scoop into a big bowl, hand guests plastic forks, and pretend you meant to be rustic.
– Keep it simple: a green salad and this potato salad will make you look like you meal-planned for six weeks.

What to Serve It With

A platter of grilled sausages, a bowl of coleslaw, or buffalo wings if you enjoy contradictions. Honestly, this salad can hang with BBQ, sandwiches, or a sad desk lunch that somehow becomes Instagrammable.

✔Tips & Mistakes

– Don’t overmix the potatoes or you’ll end up with glue. Gentle folding keeps texture and dignity.
– Season between additions. Taste the dressing before you dump the whole jar in; you will thank me later.
– If your eggs are hard to peel, use older eggs next time or shock them in ice water immediately. I learned the hard way while cursing under my breath.
– Yes, you can add bacon. No, you don’t have to tell anyone you added bacon because everyone will find out anyway.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep it airtight to avoid fridge odors turning your salad into a mysterious science project.
– Eat within 3–4 days. If you’re still questioning its freshness after day two, let your nose be the judge (and not the dog—he lies).

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add dill pickles or capers for briny bursts.
– Fold in crispy bacon or smoky paprika for a deeper, seductive flavor.
– Make it lighter with Greek yogurt instead of half the mayo, or go full indulgence with all-mayo bravado.

Frequently Asked Questions

Deviled Egg Potato Salad

A delightful twist on classic potato salad, combining creamy potatoes with zesty deviled eggs for a savory dish.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 lbs Yukon Gold potatoes Dice into uniform chunks.
• ▢ 6 large hard-boiled eggs Peeled and roughly chopped.
• ▢ 3 tbsp mayonnaise Use your favorite brand.
• ▢ 1 tbsp Dijon mustard For added flavor.
• ▢ 1 tsp apple cider vinegar Adds a nice tang.
• ▢ 1 tbsp fresh chives Chopped, for garnish.
• ▢ 0.5 tsp salt Adjust to taste.
• ▢ 0.25 tsp black pepper Freshly ground.

Instructions

Preparation Steps

• Boil the potatoes in salted water until tender, about 15 minutes. Drain and cool slightly.
• In a large bowl, combine mashed hard-boiled eggs with mayonnaise, Dijon mustard, vinegar, salt, and pepper.
• Add the potatoes to the egg mixture and gently stir until evenly coated.
• Chill the potato salad in the refrigerator for at least 30 minutes before serving.
• Garnish with chives before serving.

Notes

Add a pinch of paprika for extra flavor or serve with crackers for a crunchy contrast.