Turn everyone’s favorite appetizer into a side dish with this Deviled-Egg Potato Salad—eggs, mustard, mayo, and paprika invite potatoes along for the ride!
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If there is one flaw in the creation of the deviled egg, it’s that they are bite-sized, which makes them the ideal finger food. Whether populating a buffet table or served on a platter, these deviled doses of deliciousness always SOMEHOW make their way to my mouth.
So why is this a flaw? Well, there are times (read: ALL the time) that I want several eggs but don’t want to seem greedy. If only there was a dish that could satisfy my eggy gluttony. Well, with this recipe, there is.
We take the ingredients of the deviled egg—eggs (natch!), mayo, paprika, and mustard—and incorporate potatoes as we would a potato salad. Whether for weekend barbecues or midweek dining, this makes the perfect side dish.
Is Deviled-Egg Potato Salad Healthy?
Yes, it is. It’s suitable for vegetarian, gluten-free, dairy-free, and Mediterranean diets, and can be enjoyed as part of a low-carb/keto diet, as long as the portion sizes are reasonable. It can also be a part of a paleo diet if the mayo and Dijon mustard adhere to paleo standards (i.e., contain no additives, sugars, nor processed oils).
Who Invented The Deviled Egg?
Believe it or not, these appetizers have been around in one fashion or another since the days of the Roman Empire. Back then, hard-boiled eggs were opened up and served with spices. It wasn’t until the eighteenth century that the English started referring to anything spicy as “deviled,” including their eggs, which had, by this point, included mayonnaise and mustard along with their spices. Today, they are enjoyed the world over, with everyone putting their own little spin on these ovals of awesomeness.
INGREDIENTS
- 1/2 lb. potatoes
- 2 medium-sized eggs
- 1 tbsp dill leaves
- 1/2 tbsp extra virgin olive oil
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- pinch of smoked paprika
- pinch of sea salt and black pepper
INSTRUCTIONS
Boil
Peel the potatoes and slice into 1-inch cubes. Transfer the diced potatoes to a large pot and cover with salted cold water. Bring water to a boil over medium heat. Cook the potatoes for 15 minutes or until tender. Drain well, then set aside to cool.
Boil
Boil the eggs in water for 10 minutes. Transfer the eggs to a bowl of ice water, peel them, and finely dice them.
Combine
Combine the mayonnaise, mustard, olive oil, smoked paprika, and dill in a bowl. Season with a pinch of salt and black pepper, then mix well.
Add
Add the boiled potatoes and eggs, then toss and coat gently with the mayonnaise dressing.
Chill
Let the deviled-egg potato salad sit in the fridge for at least 30 minutes before serving. Garnish with fresh dill leaves and a pinch of smoked paprika.
DEVOUR!
Tips & Tricks to Making a Perfect Deviled-Egg Potato Salad
- Place the potatoes in the water BEFORE you turn on the heat on the element. This results in a more consistent texture throughout the potatoes.
- Wash the potatoes before cooking them to prevent starch leaching (i.e., ridding them of excess starch and preventing them from sticking to each other).
- Add vinegar, sugar, and/or pickle relish in Step 3 to liven up the taste if you feel it needs it.
- To help remove the shell from the egg, consider air frying or steaming them instead of boiling them in a pot.
- Reserve one hard-boiled egg for garnish. Just slice it up and set them upon the salad.
FAQs
You’ll want waxy, creamy potatoes. Look for Yukon Gold, red, or fingerling varieties.
“Shocking” the eggs halts the cooking process, which can go on even after they’ve been removed from the boiling water. Doing so shouldn’t take any longer than 10 minutes.
Chilling provides the salad an opportunity to meld the flavors of its ingredients. It also solidifies during this time, making it easier to serve.
Sure. Some actually prefer it this way for the change of texture it provides.
Other Deviled-Egg Recipes To Try
Easy Deviled Eggs: The basic recipe that started it all. If you’re new to the ‘deviled egg’ scene, start your adventure here.
Healthy Deviled Egg with Greek Yogurt: Replace the mayonnaise with the more nutritious Greek yogurt.
Easter Deviled-Egg Chicks: Let the kids get involved in this crafty seasonal appetizer.
Deviled-Egg Pasta Salad: A slight variation on this recipe, as we replace potatoes with pasta. Another BBQ favorite.
How To Prep and Store Deviled-Egg Potato Salad
Once made and allowed to cool, the salad can be kept in the fridge for up to 5 days. Just inspect it before eating to ensure nothing has gone off. Give it a good stir before serving again. You consider adding some fresh herbs to liven it up!
Ingredients
- 1/2 lb. potatoes
- 2 medium-sized eggs
- 1 tbsp dill leaves
- 1/2 tbsp extra virgin olive oil
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- pinch of smoked paprika
- pinch of sea salt and black pepper
Instructions
- Peel the potatoes and slice into 1-inch cubes. Transfer the diced potatoes to a large pot and cover with salted cold water.
- Bring water to a boil over medium heat. Cook the potatoes for 15 minutes or until tender. Drain well, then set aside to cool.
- Boil the eggs in water for 10 minutes. Transfer the eggs to a bowl of ice water, peel them, and finely dice them.
- Combine the mayonnaise, mustard, olive oil, smoked paprika, and dill in a bowl. Season with a pinch of salt and black pepper, then mix well.
- Add the boiled potatoes and eggs, then toss and coat gently with the mayonnaise dressing.
- Let the deviled-egg potato salad sit in the fridge for at least 30 minutes before serving. Garnish with fresh dill leaves and a pinch of smoked paprika.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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