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Deviled Egg Potato Salad Recipe

If you want all the flavors of deviled eggs, but in potato form, you need to make this Deviled Egg Potato Salad recipe. It’s the best of both side dishes in one. Plus, it’s made from really simple ingredients that you probably already have at home.

For more ideas of what to make, check out all of our recipes.

Two deviled eggs on top of potato salad with the words "Deviled Egg Potato Salad" digitally written on top.

Deviled eggs are one of my favorite party appetizers. They’re delicious and everyone always inhales them. But, if you’ve ever made deviled eggs before, you know they’re a lot of work.

So, instead, take all the flavors of deviled eggs and use them to flavor this Deviled Egg Potato Salad. I made it for a pot luck last week and it was the biggest hit of all the potato salads that were there. So, if you’re looking for a great idea for your next cook out, trust me when I say: this is it.

You make the tasty deviled egg filling, but, instead of piping that back into the egg halves, you use the mixture to coat the potatoes and egg whites. This is a great twist on a classic potato salad, which uses hard boiled eggs.

What’s great about this potato salad, too, is it tastes better the next day. That gives all the seasoning time to permeate the potatoes and really flavor them. You could make and serve this potato salad on the same day, but you may want to just add a little more salt than this calls for in order to compensate for not letting it rest overnight.

A side salad with croutons on it and dressing in the back with the words "Easy Side Salad Recipes Pasta Salads, Potato Salads, Green Salads & more" digitally written on top.

Potato salad is such a good side dish, but it’s not the only side salad you can bring to a pot luck. For more ideas, check out our list of Easy Side Salad Recipes. That’s filled with great ideas for pasta salads, green salads, and more.

Deviled Egg Potato Salad Recipe

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Deviled Egg Potato Salad Ingredients:

How To Make Deviled Egg Potato Salad:

A peeler peeling a potato.

Give the potatoes a good scrub. Then, peel and cube the potatoes.

Salt being added to a pot that has water being poured into it.

Add 1 tablespoon of salt to a large pot of water. Don’t be afraid to season your water. This is the only chance you’ll have to season the potatoes. So, if you skip this part or skimp on the amount of salt, you’ll end up with really bland potatoes, making your entire potato salad really plain.

Bring the water to a rolling boil.

Diced potatoes in a white bowl being poured into a pot of water.

Add the potatoes to the hot water and boil for 15 minutes. Drain.

Quick note: You want fork tender potatoes, but you don’t want the potatoes as soft as you would for mashed potatoes. The potatoes need a little integrity to hold up to the stirring you’ll do in a little bit.

Cooked, diced potato pieces in a white bowl.

Put the potatoes in a large bowl (preferably a serving bowl with an airtight lid).

Eight eggs in a pot of water.

While the potatoes are boiling, boil the eggs in a separate pot of water. (For tips on how to make the perfect hard boiled eggs, click that post.)

Separated egg yolks and egg whites.

​Cut the eggs in half and separate the egg whites and the egg yolks.

Serve two egg white halves for garnish.

Diced potatoes and chopped egg whites in a white bowl.

Chop the rest of the egg whites into small pieces and add them to the bowl with the potatoes.

Egg yolks and mayonnaise in a white bowl.

Add the yolks to a small bowl with the mayonnaise, rice wine vinegar, and half of the remaining salt. Mix until combined to form a creamy dressing, making sure to break up the egg yolk.

Reserve about four tablespoons.

A creamy yellow egg yolk mixture on top of diced potatoes in a white bowl.

Pour the remaining yolk mixture over the potato and egg whites.

Add the rest of the salt.

Deviled egg potato salad.

Stir until combined.

Quick note: Taste your recipe here. If you think it needs it, add some more salt and/or black pepper.

Deviled egg potato salad with green onions and Tajin seasoning on top.

​Cut the green onions and sprinkle them over the top.

Sprinkle the Tajin seasoning on top. 

A yolk mixture in a piping bag being piped into two egg white halves.

​Pipe the remaining yolk mixture into the remaining egg white halves. Add those as garnish on top of the potato salad.

A deviled egg on top of a bowl of deviled egg potato salad.

Quick note: Those eggs are a fun garnish, but you don’t have to add them if you don’t want to.

Let the potato salad cool to room temperature. Then, cover it with a lid and refrigerate until it’s time to serve. For the best results, refrigerate it overnight.

A bowl of deviled egg potato salad.

Deviled Egg Potato Salad: Frequently Asked Questions

How do you store leftover Deviled Egg Potato Salad?

Store any leftover potato salad in an airtight container in the fridge. It’s actually better the next day. The potato salad will last about three to five days in the fridge.

Which type of potato is best for potato salad?

I personally think Russet potatoes are the best potatoes for potato salad and that’s what I always use. Russet potatoes have a higher starch content, so they get a little mushy, giving you a nice, creamy potato salad.

​There’s another camp of people who prefer waxy potatoes, like Yukon gold potatoes or red potatoes. Those hold their form a little more than Russet. That means the potato salad is less mushy, but it also just feels like everything is competing rather than meshing together.

Plus, Russet potatoes are the most budget friendly of the potatoes, and you know we’re always watching our wallets.

Do you have to wait for the potatoes to cool before adding the yolk mixture?

I like stirring all of my ingredients for potato salad together while the potatoes are warm. Personally, I feel like it helps them to combine better than if you wait until the potatoes have cooled. Then, I let everything cool down together.

What can you add instead of Tajin?

I always have Tajin seasoning in the pantry because I use it all the time. I have a nice list of recipes with Tajin, if you’re looking for something to do with your extra Tajin seasoning.

But, if you don’t have any and you want to use something you already have at home, you can use a sprinkle of paprika and lemon pepper seasoning. You won’t get the exact same flavor, but you’ll get the same coloring from the paprika, so at least it will look the same.

Can you use something as a substitute for the mayonnaise?

The mayonnaise adds a nice sweetness to the potato salad. If you want to use Miracle Whip, which my dad actually prefers to mayonnaise, you can use that.

I’ve tried using Greek yogurt as a mayonnaise replacement in potato salad, but it changes the flavor profile too much, so I don’t recommend that.

A silver bowl with a label that says "Loaded Potato Salad" on it with potato salad inside.

More Potato Salad Recipes:

If you love homemade potato salad and are looking for another way to make it, check out our Classic Potato Salad. It’s very similar to this one because of the hard boiled eggs and potatoes. Then there’s our Loaded Potato Salad. It’s basically the inside of a loaded baked potato (with bacon, cheese, sour cream, and fresh herbs) but in potato salad form.

We also have a Vegan Avocado Potato Salad, which is the exact opposite of the loaded one because there’s no meat or mayonnaise.

Yield: 10 Servings

Deviled Egg Potato Salad

If you want all the flavors of deviled eggs, but in potato form, you need to make this Deviled Egg Potato Salad recipe. It’s the best of both side dishes in one. Plus, it’s made from really simple ingredients that you probably already have at home.

Prep Time 10 minutes
Cook Time 16 minutes
Additional Time 15 minutes
Total Time 41 minutes

Ingredients

  • 6 russet potatoes
  • 2 tablespoons salt
  • 8 eggs
  • ​3/4 cup mayonnaise
  • 1.5 tablespoons rice wine vinegar
  • 2 sprigs green onions
  • 1/2 teaspoon Tajin seasoning

Instructions

  1. Give the potatoes a good scrub. Then, peel and cube the potatoes.
  2. Add 1 tablespoon of salt to a large pot of water. Bring the water to a rolling boil.
  3. Add the potatoes to the hot water and boil for 15 minutes. Drain.
  4. Put the potatoes in a large bowl (preferably a serving bowl with an airtight lid).
  5. While the potatoes are boiling, boil the eggs in a separate pot of water. (For tips on how to make the perfect hard boiled eggs, click that post.)
  6. ​Cut the eggs in half and separate the egg whites and the egg yolks.
  7. Serve two egg white halves for garnish.
  8. Chop the rest of the egg whites into small pieces and add them to the bowl with the potatoes.
  9. Add the yolks to a small bowl with the mayonnaise, rice wine vinegar, and half of the remaining salt.
  10. Reserve about four tablespoons.
  11. Pour the remaining yolk mixture over the potato and egg whites.
  12. Add the rest of the salt.
  13. Stir until combined.
  14. Quick note: Taste your recipe here. If you think it needs it, add some more salt and/or black pepper.
  15. ​Cut the green onions and sprinkle them over the top.
  16. Sprinkle the Tajin seasoning on top. 
  17. ​Pipe the remaining yolk mixture into the remaining egg white halves. Add those as garnish on top of the potato salad.
  18. Let the potato salad cool to room temperature. Then, cover it with a lid and refrigerate until it’s time to serve.

Notes

 For the best results, refrigerate it overnight.

Nutrition Information

Yield

10

Serving Size

1

Amount Per Serving Calories 1955Total Fat 202gSaturated Fat 32gTrans Fat 1gUnsaturated Fat 165gCholesterol 260mgSodium 3054mgCarbohydrates 24gFiber 3gSugar 3gProtein 10g

Have you made this Deviled Egg Potato Salad yet? Let us know your thoughts in the comments.

Joanne

Wednesday 12th of June 2024

That sounds delicious!

Jennifer Wise

Tuesday 11th of June 2024

This looks delicious! I agree that both deviled eggs and potato salad are so great to take to potlucks and picnics.

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