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Deviled egg potato salad perfect for the family cookout
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Deviled Egg Potato Salad

A seriously delicious and satisfying side dish. It's creamy, savory, and oh-so-flavorful, with tender potatoes, rich deviled egg filling, and a tangy dressing that ties it all together. What's not to love about a dish that combines two classic favorites into one mouthwatering creation
Course Side
Cuisine Southern
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 371kcal
Author Imma

Ingredients

  • 4 large russet potatoes
  • 6 eggs, hard-boiled
  • 1 cup (240ml) mayonnaise homemade
  • 2 tablespoon (30ml) Dijon mustard
  • ¼ cup (60ml) sweet relish
  • 1 tablespoon (15g) garlic, minced
  • 1 teaspoon (5g) Creole seasoning
  • ¼ cup (10g) green onions, diced
  • ¼ cup (10g) red onions, diced
  • ½ cup (50g) celery, chopped
  • Salt and pepper to taste

Instructions

  • Peel and cut the potatoes into bite-sized pieces, and add into a medium saucepan. Add water to cover the potatoes by at least an inch. Salt them and cook until tender but still firm to the touch, 5-10 minutes. Drain water and let it cool.
  • Place eggs in a medium saucepan, cover with cold water, then bring to a rolling boil. Once the water is boiling, cover the pot and remove it from the heat. Let it sit for 10-12 minutes without opening the lid. 
  • Peel and slice boiled eggs in half lengthwise.
  • Remove the egg yolks and place them in a medium mixing bowl. Mash them with a fork until smooth.
  • Then add mayonnaise, mustard, relish, garlic, Creole seasoning, salt, and pepper. Whisk ingredients until creamy and smooth. Refrigerate until ready to use.
  • Chop the egg whites, about the same size as the potatoes, and add to a large bowl.
  • Next, add the potatoes, green onions, red onions, and celery.
  • Pour in the dressing and mix gently until the potatoes are well-coated. Cover with plastic wrap and refrigerate until ready to serve.
  • Garnish with chives and enjoy on its own or as a side.

Notes

  • Use fresh herbs and veggies for a better texture and flavor.
  • If you have the patience, chill the salad in the fridge for at least an hour before serving. This will give the flavors time to meld together and make the salad taste even better.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 1cup | Calories: 371kcal | Carbohydrates: 54g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 170mg | Sodium: 529mg | Potassium: 1163mg | Fiber: 4g | Sugar: 7g | Vitamin A: 612IU | Vitamin C: 16mg | Calcium: 73mg | Iron: 3mg