Deviled Egg Potato Salad is a seriously delicious and satisfying side dish. It’s creamy, savory, and oh-so-flavorful, with tender potatoes, rich deviled egg filling, and a tangy dressing that ties it all together. What’s not to love about a dish that combines two classic favorites into one mouthwatering creation?
This recipe comes from the South, but it’s a crowd-pleaser no matter where you serve it. I love it alongside various main courses, and it’s my go-to potluck dish.
When my aunt made this spicy recipe, I was a happy camper. Now I make my own version of deviled egg potato salad I know she’d be proud of. And I know your family will love it as well.
Southern Deviled Egg Potato Salad
What Southern family cookout is complete without potato salad and deviled eggs? And you know there’s going to be a competition for who brought the best. Well, here’s your chance to blow everyone else’s potato salad out of the water. Put the deviled eggs into the potato salad and watch your competition go nuts.😉
Recipe Ingredients
- Potatoes – The star ingredient of any potato salad should be firm when cooked, so you don’t end up with mush potato salad. Russets are my usual choice, but fingerlings, red potatoes, and Yukon Gold work well.
- Eggs – Increase the satisfaction of a hearty and filling salad that could easily replace the main course.
- Dressing – Mayo, mustard, relish, and Creole seasoning devil the egg yolks for a delectably creamy and tangy dressing.
- Veggies – You can mix and match, but I love minced garlic, green onions, red onions, and celery. They add a hint of freshness and crunch to the dish and balance the eggs’ and potatoes’ creamy richness.
How to Make Deviled Egg Potato Salad
- Cook the Potatoes – Peel and cut the potatoes into bite-sized pieces, and add into a medium saucepan. Add water to cover the potatoes by at least an inch. Salt them and cook until tender but still firm to the touch, 5-10 minutes. Drain water and let it cool. (Photos 1-3)
- Boil the Eggs – Place eggs in a medium saucepan, cover with cold water, then bring to a rolling boil. Once the water is boiling, cover the pot and remove it from the heat. Let it sit for 10- 12 minutes without opening the lid. (Photos 4-6)
- Devil the Eggs – Peel and slice boiled eggs in half lengthwise. Remove the egg yolks and place them in a medium mixing bowl. Mash them with a fork until smooth. Then add mayonnaise, mustard, relish, garlic, Creole seasoning, salt, and pepper. Whisk ingredients until creamy and smooth. Refrigerate until ready to use. (Photos 7-10)
- Combine – Chop the egg whites, about the same size as the potatoes, and add to a large bowl. Next, add the potatoes, green onions, red onions, and celery. Pour in the dressing and mix gently until the potatoes are well-coated. Cover with plastic wrap and refrigerate until ready to serve. (Photos 11-12)
- Serve – Garnish with chives and enjoy on its own or as a side.
Recipe Variations
- Add crumbled bacon to the potato salad for a smoky, savory flavor.
- For a spicy twist, add diced jalapenos or hot sauce to the deviled egg mixture for a spicy kick.
- Try experimenting with different mustards. Try honey, whole-grain, or spicy brown mustard for a unique flavor combo.
Tips and Tricks
- Use fresh herbs and veggies for a better texture and flavor.
- If you have the patience, chill the salad in the fridge for at least an hour before serving. This will give the flavors time to meld together and make the salad taste even better.
Make-Ahead Instructions
The best way to make this dish come together even faster is by preparing the deviled egg mixture and refrigerating it separately from the cooked potatoes. This will help keep the deviled egg mixture from making the potatoes mushy. I wouldn’t freeze this dish because it could separate and change the texture.
Serving and Storage Instructions
Give the potato salad a good stir to make sure everything is combined and season to taste. Serve the potato salad chilled or at room temperature alongside your favorite meal.
Important: Please remember that foods with a mayo dressing shouldn’t be left at room temperature for more than two hours.
Store any leftover potato salad in an airtight container in the refrigerator. Deviled egg potato salad can be refrigerated for 3-4 days. Before serving any leftover potato salad, give it a quick stir to redistribute the dressing and adjust the seasoning as needed.
FAQs
Yes, you can. However, varieties that hold their shape well after boiling, such as Yukon Gold or red potatoes, work best.
You absolutely can. It gives your salad a more tangy flavor but has less fat and fewer calories.
Deviled egg potato salad is traditionally served chilled, but you can definitely skip putting it in the fridge and serve it warm.
What to Serve With Deviled Egg Potato Salad
This salad goes well with anything if you ask me. But grilled chicken, Southern fried chicken, and collard greens are classic.
It’s also perfect as a sandwich side, so try serving it with pulled pork or fried fish sandwiches.
More Scrumptious Salad Recipes to Try
Conclusion
Looking for a delicious, crowd-pleasing side dish that will steal the show at your next gathering? Give this mouthwatering Deviled Egg Potato Salad recipe a try! Let me know what you decide to serve with yours. 😊
Watch How to Make It
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Deviled Egg Potato Salad
Ingredients
- 4 large russet potatoes
- 6 eggs, hard-boiled
- 1 cup (240ml) mayonnaise homemade
- 2 tablespoon (30ml) Dijon mustard
- ¼ cup (60ml) sweet relish
- 1 tablespoon (15g) garlic, minced
- 1 teaspoon (5g) Creole seasoning
- ¼ cup (10g) green onions, diced
- ¼ cup (10g) red onions, diced
- ½ cup (50g) celery, chopped
- Salt and pepper to taste
Instructions
- Peel and cut the potatoes into bite-sized pieces, and add into a medium saucepan. Add water to cover the potatoes by at least an inch. Salt them and cook until tender but still firm to the touch, 5-10 minutes. Drain water and let it cool.
- Place eggs in a medium saucepan, cover with cold water, then bring to a rolling boil. Once the water is boiling, cover the pot and remove it from the heat. Let it sit for 10-12 minutes without opening the lid.
- Peel and slice boiled eggs in half lengthwise.
- Remove the egg yolks and place them in a medium mixing bowl. Mash them with a fork until smooth.
- Then add mayonnaise, mustard, relish, garlic, Creole seasoning, salt, and pepper. Whisk ingredients until creamy and smooth. Refrigerate until ready to use.
- Chop the egg whites, about the same size as the potatoes, and add to a large bowl.
- Next, add the potatoes, green onions, red onions, and celery.
- Pour in the dressing and mix gently until the potatoes are well-coated. Cover with plastic wrap and refrigerate until ready to serve.
- Garnish with chives and enjoy on its own or as a side.
Tips & Notes:
- Use fresh herbs and veggies for a better texture and flavor.
- If you have the patience, chill the salad in the fridge for at least an hour before serving. This will give the flavors time to meld together and make the salad taste even better.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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