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!
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.
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 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 picnicsTweet This
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.
Gently toss to combine.
Let cool to room temperature. Sprinkle with additional paprika and serve.
What to Serve with Deviled Egg Potato Salad
- Pork Schnitzel
- Grilled Chicken Breasts
- NY Strip Steak with Jalapeno Butter
- Steakhouse Tomato Salad (Vegan)
- Barbecued Chicken
- Deviled Burgers
- Oven Baked Cajun Sticky Ribs
Other Potato Salad Recipes:
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
Deviled Egg Potato Salad
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.