Deviled Eggs Potato Salad

A Tangy Twist on Classic Deviled Eggs and Potato Salad: Deviled Eggs Potato Salad

Deviled eggs potato salad combines the creaminess of potato salad with the zesty flavors of deviled eggs and turns into a culinary masterpiece perfect for picnics, barbecues, or any occasion. View the recipe below!

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Deviled Eggs Potato Salad

Deviled Eggs Potato Salad

Deviled Egg Potato Salad is a delightful combination of creamy potato salad and the bold flavors of deviled eggs. This unique recipe merges the best of both worlds, resulting in a dish that's both comforting and exciting. Creamy mashed potatoes serve as the base, enriched with mayonnaise, Dijon mustard, and a hint of vinegar for that classic deviled egg kick.
The addition of hard-boiled eggs, diced pickles, and a sprinkle of paprika adds layers of flavor and texture. This salad is not just a side dish but a star in its own right. It's perfect for family gatherings, picnics, or potluck dinners. Prepare to be amazed by the delightful fusion of flavors and textures that this Deviled Egg Potato Salad offers.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 6 servings


  • 4 large russet potatoes, peeled and diced
  • 6 hard-boiled eggs, finely chopped or cut in halves or quarters
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp white vinegar
  • ½ cup diced pickles
  • ¼ cup finely chopped red onion
  • ¼ cup finely chopped celery stalk
  • ¼ tsp paprika or fresh cilantro for garnish
  • Salt and pepper to taste


  • Boil the diced potatoes until they are fork-tender. Drain and let them cool.
  • In a large mixing bowl, combine the mayonnaise, Dijon mustard, and white vinegar. Mix well.
  • Add the cooled potatoes, hard-boiled eggs, diced pickles, chopped celery stalk and red onion to the dressing. Gently fold everything together until well combined.
  • Season with salt and pepper to taste.
  • Sprinkle paprika or fresh cilantro on top for a finishing touch.
  • Refrigerate for at least one hour before serving to allow the flavors to meld.


Cooking Tips for the Best Results:

  1. Use russet potatoes for their starchy texture, which makes for creamier mashed potatoes.
  2. To make peeling hard-boiled eggs easier, shock them in ice water after boiling.
  3. Adjust the amount of mayonnaise and mustard to suit your desired creaminess and tanginess.
  4. For an extra kick, add a pinch of cayenne pepper or hot sauce.
  5. Let the salad chill in the refrigerator for a few hours or overnight for the best flavor.

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FAQs about Deviled Eggs Potato Salad Recipe

Can I make this salad in advance?

Yes, it actually tastes even better when made a day ahead as it allows the flavors to meld.

Can I use other types of potatoes?

While russet potatoes work best for their texture, you can experiment with red or Yukon gold potatoes for a different flavor profile.

Can I substitute regular mustard for Dijon mustard?

Dijon mustard provides a unique flavor, but you can use regular mustard in a pinch.

What’s the best way to store leftovers?

Store any leftover Deviled Egg Potato Salad in an airtight container in the refrigerator for up to three days.

Can I make this deviled eggs potato salad vegan?

You can make a vegan version of this deviled eggs potato salad by using vegan mayo and omitting the eggs, or you can substitute with tofu or chickpeas for added protein.

Read more here for additional info about deviled eggs. Also, I recommend other interesting articles related to this topic, including tuna deviled eggs, easy deviled eggs with liver pate, spicy deviled eggs, bacon deviled eggs, classic deviled eggs, smoked deviled eggs, avocado deviled eggs, southern deviled eggs, shrimp deviled eggs, and more.

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