This Easy Deviled Egg Potato Salad combines creamy potatoes with zesty, perfectly seasoned eggs. It’s a tasty twist on a classic that everyone will love!
This dish is always a hit at picnics or BBQs. I like to serve it cold with extra paprika on top. Trust me, it makes it look fancy and delicious! 🥔🥚
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes work best for their creamy texture. If you prefer a different option, try using red potatoes—they hold their shape well after cooking.
Eggs: Using large eggs is ideal for this recipe. If you’re short on eggs or need a substitute, consider using tofu or avocado for creaminess, but the flavor will differ.
Mayonnaise: Regular mayonnaise is a classic choice. For a lighter option, you can use Greek yogurt or a vegan mayo if you’re avoiding eggs.
Dijon Mustard: It adds a nice tang. If you don’t have it on hand, yellow mustard will work too, but it’s milder.
Smoked Paprika: This gives a lovely, smoky flavor. If you don’t have it, regular paprika or even a dash of cayenne can work in a pinch for some heat.
How Do I Ensure Perfectly Cooked Hard-Boiled Eggs?
Cooking eggs can be tricky, but following these steps will give you great results:
- Start with cold eggs and enough water to cover them by an inch.
- Once the water boils, remove from heat and let it sit covered for 10-12 minutes.
- Immediately transfer to an ice bath. This not only cools them quickly but also makes peeling easier!
With these tips, your hard-boiled eggs will turn out perfectly every time! Enjoy making your Easy Deviled Egg Potato Salad!
Easy Deviled Egg Potato Salad
Ingredients You’ll Need:
- 2 pounds potatoes (Yukon Gold or Russet), peeled and diced
- 6 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper, adjust to taste
- 1/2 teaspoon smoked paprika, plus extra for garnish
- 2 tablespoons finely chopped fresh chives or green onions
- Optional: 1/2 cup diced celery or pickles for added crunch
How Much Time Will You Need?
This recipe takes about 30 minutes of preparation time and then you’ll need to chill it in the refrigerator for at least 1 hour. So, plan for about 1 hour and 30 minutes total. Perfect for prep ahead of your gathering!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing your diced potatoes in a large pot and covering them with cold water. Add a pinch of salt to the water, then bring it to a boil. Once boiling, reduce the heat and let the potatoes simmer for about 10-15 minutes, or until they’re fork-tender. Drain them and let them cool completely.
2. Boil the Eggs:
While the potatoes are cooling, take your eggs and place them in a separate pot. Cover them with cold water and bring it to a boil. Once it’s boiling, cover the pot and remove it from the heat. Let the eggs sit for 10-12 minutes. After that, drain the hot water and transfer the eggs to an ice bath to cool down. Once cooled, peel the eggs.
3. Prepare the Deviled Egg Filling:
Chop about half of the boiled eggs into small pieces and set them aside in a bowl. In another bowl, mash the yolks of the remaining eggs. To the mashed yolks, add the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and smoked paprika. Mix them all together until you have a smooth and creamy consistency.
4. Combine the Salad:
In a large mixing bowl, gently fold together the cooled potatoes, chopped egg whites, and the creamy deviled egg yolk mixture. Taste and adjust the seasoning with more salt and pepper if needed. If you like a little extra crunch, feel free to add in the diced celery or pickles at this point!
5. Garnish and Chill:
Sprinkle some extra smoked paprika and the chopped fresh chives over the top of your salad for a nice presentation. Cover your bowl with plastic wrap or a lid and refrigerate for at least 1 hour, allowing the flavors to meld together beautifully.
6. Serve:
Once chilled, give your salad a gentle stir and serve it cold as a delicious side dish for picnics, BBQs, or family dinners!
Enjoy your creamy, flavorful Easy Deviled Egg Potato Salad! It’s sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes are preferred for their creamy texture, you can also use red potatoes or fingerling potatoes if you prefer. Just keep in mind that different potatoes may alter the texture slightly.
How Do I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. For best flavor, finish it within 2 days, and give it a stir before serving again!
Can I Make This Potato Salad Ahead of Time?
Yes, you can prepare this potato salad a day in advance! Just follow the recipe, chill it, and keep it covered in the fridge. This can actually enhance the flavors as they meld together!
Can I Substitute Ingredients?
Definitely! If you’re looking for lighter options, you can substitute Greek yogurt for some or all of the mayonnaise. For a different flavor, try using spicy mustard instead of Dijon. Just remember to adjust seasonings based on your preferences!
