Deviled Egg Potato Salad

5 from 3 votes

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Deviled eggs meet egg salad in this perfect summer side — think barbecues, buffets, potlucks, and picnics!

Yellow bowl of Deviled Egg Potato Salad on a wooden table.

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. Bring this to your next picnic!

Deviled Egg Potato Salad in a yellow bowl.

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

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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 on a plate with cucumber 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.
  • Yukon Gold or other firm waxy potatoes – I used baby gold potatoes, cut in half (the chunks should be about 3/4-inch big, so if you’re potatoes are larger, you may want to cut them into quarters. Or, instead of the baby potatoes, you can use 3 pounds of Yukon Gold or other firm waxy potatoes, scrubbed or peeled, and cut into 1/2 to 3/4-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!

Kitchen Smarts

You can also make hard-cooked eggs in the oven!

Yellow bowl of Deviled Egg Potato Salad on a wooden table.

How to Make Deviled Egg Potato Salad

  1. Boil the potatoes: 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. 
  2. Make the dressing: Meanwhile, in a small bowl, whisk the mayonnaise, vinegar, mustard, hot sauce, sugar, 1/2 teaspoon paprika, salt and pepper.
  3. Combine: Place the warm potatoes in a mixing bowl and add the celery, scallions, and chopped eggs. Gently toss to combine.
Spoon stirring the ingredients for Deviled Egg Potato Salad in a glass bowl.
  1. Let cool to room temperature. Sprinkle with additional paprika and serve.

What to Serve With Deviled Egg Potato Salad

White plate with deviled egg potato salad, meat, and a cucumber salad.

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5 from 3 votes

Deviled Egg Potato Salad

Deviled eggs meet egg salad in this perfect summer side — think barbecues, buffets, potlucks, and picnics!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 People
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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)

Instructions 

  • 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, 1/2 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 1/2- to 3/4-inch cubes.

Nutrition

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
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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