How amazing is it to find that two classics blended together become a whole new classic?  Deviled eggs plus potato salad equals something seriously fine.

Deviled Egg Potato Salad

Why Do They Call It Deviled?

When something is deviled it usually means it is hot and spicy, often including ingredients like pepper sauce, mustard, cayenne pepper, and other spicy seasonings.  Deviled eggs usually have the yolks removed, then combined with mayo, and some of these slightly fiery elements.  The mixture is then stuffed back into the hollow of the cooked egg white halves.

In the case of this salad, the hard cooked eggs are chopped, combined with cooked potatoes, and a dressing made of many of the same ingredients used in Deviled eggs, with a creamy mayo base.

Deviled Egg Potato Salad

Ingredients for Deviled Egg Potato Salad

Mayonnaise – this is the base of the creamy dressing (it’s also the ingredient in deviled eggs that makes the yolk filling creamy)

Cider vinegar – for a muted tanginess

Dijon mustard and hot sauce, such as Tabasco – this is the kick, the Deviled part!

A bit of sugar – to round out the flavors – a tiny bit of sweetness pulls the ingredients together.

Paprika – the traditional seasoning in deviled eggs, also adding a pop of color

Deviled Egg Potato Salad

Yukon Gold or other firm waxy potatoes – I used baby gold potatoes, cut in half (the chunks should be about ¾-inch big, so if you’re potatoes are larger, you may want to cut them into quarters.  Or, instead of the baby potatoes can use or 3 pounds Yukon Gold or other firm waxy potatoes, scrubbed or peeled, and cut into ½ to ¾-inch cubes. These types of potatoes hold their shape and texture best when cooked, so are the best types of potatoes to use in potato salads of all kinds. 

Celery – for crunch and freshness

Red onion – for crunch and spiciness

Hard boiled eggs – this is what makes the salad a deviled egg potato salad, and not just a deviled potato salad!

Deviled Egg Potato Salad: Deviled eggs meet egg salad in this perfect summer side – think barbecues, buffets, potlucks and picnics

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How to Make Deviled Egg Potato Salad

Cut the baby potatoes in half, or cut larger peeled potatoes into 1/2-inch cubes.  Bring a large pot of salted water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and let cool slightly. 

Meanwhile, in a small bowl, whisk the mayonnaise, vinegar, mustard, hot sauce, sugar, ½ teaspoon paprika, salt and pepper. 

Place the warm potatoes in a mixing bowl and add the celery, scallions and chopped eggs.   

Deviled Egg Potato Salad

Gently toss to combine.

Deviled Egg Potato Salad

Let cool to room temperature. Sprinkle with additional paprika and serve.

What to Serve with Deviled Egg Potato Salad

Other Potato Salad Recipes:

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Deviled Egg Potato Salad

Deviled eggs meet egg salad in this perfect summer side – think barbecues, buffets, potlucks and picnics!
Yield: 8 People

Ingredients

  • 3 pounds baby potatoes , halved, or quartered if large (see Note)
  • ¾ cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon hot sauce , such as Tabasco
  • 1 teaspoon sugar
  • ½ teaspoon paprika , plus more for sprinkling
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup finely chopped celery
  • ½ cup finely chopped red onion
  • 6 hard boiled eggs , chopped

Directions

  • Bring a large pot of salted water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and let cool slightly.
  • Meanwhile, in a small bowl, whisk the mayonnaise, vinegar, mustard, hot sauce, sugar, ½ teaspoon paprika, salt and pepper. Place the warm potatoes in a large mixing bowl, pour over dressing and toss gently to combine. Gently blend in the celery, scallions and chopped eggs. Let cool to room temperature.
  • Sprinkle with additional paprika and serve.

Notes

Instead of the baby potatoes can use or 3 pounds Yukon Gold or other firm waxy potatoes, scrubbed or peeled, and cut into ½ to ¾-inch cubes.

Nutrition Information

Calories: 342kcal | Carbohydrates: 32g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 228mg | Potassium: 824mg | Fiber: 4g | Sugar: 3g | Vitamin A: 332IU | Vitamin C: 35mg | Calcium: 50mg | Iron: 2mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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