Skip to main content New this month
Get the Allrecipes magazine

Potato Salad Deviled Eggs

Rated as 4.69 out of 5 Stars

"Sliced eggs stuffed with potato salad. Makes a great appetizer or brunch."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 58 cals
Original recipe yields 16 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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


Per Serving: 58 calories; 2.9 g fat; 4.7 g carbohydrates; 3.6 g protein; 93 mg cholesterol; 52 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 22
  1. 35 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Really quick, and quite tasty! I made these for a "healthier" late night snack (made with dill pickle relish and fat free Miracle Whip). I used five eggs and 1 medium potato, and still had plent...

Most helpful critical review

This is good idea (one star), but didn't turn out good. I followed the recipe pretty closely using quality ingredients. I used dill relish, mayonnaise, a yukon gold potato, dijon mustard, and ...

Most helpful
Most positive
Least positive
Newest

Really quick, and quite tasty! I made these for a "healthier" late night snack (made with dill pickle relish and fat free Miracle Whip). I used five eggs and 1 medium potato, and still had plent...

I am gonna start by saying, I don't like deviled eggs. However, because I was assigned to bring them to a family dinner, I had to at least try! These were yummy. I did make a few changes. My...

Everyone enjoyed these eggs. I made 12, so I added 1 tsp of mustard and 2 tsp of mayo. I also just diced up a sweet pickle since I didn't have any relish. Will definitely make again!

Because I do not keep pickle relish or Miracle Whip on hand, I used a few finely diced garlic pickles and mayonnaise. I did add in a half teaspoon each of onion/garlic powder. We really enjoyed ...

Never thought to do my eggs in a potato salad fashion...but it works and was a hit for our Christmas dinner. Will make this my go-to deviled egg recipe.

Oh my - these eggs deserve a 5+ star rating. The potato in this recipe adds a lot of texture to the filling. I made these for dinner last weekend and everyone LOVED these. They had fun trying...

Thank you "Brookenelson" for your little changes. We loved them and will keep this recipe in our "entertaining" file. Gives a lot of "yolky' filling without being too rich. Wonderful!

I tweaked a little by adding a little dill pickle juice and used real mayo instead of miracle whip. My picky family LOVED it. I'm making more to take to a bbq today. YUMMY

Made it for a BBQ and it was a huge hit! I don't think I'll ever make regular deviled eggs again! Easy and inexpensive.