By Christy O
Potato Salad Deviled Eggs
6 steps
Prep:1hCook:15min
My husband loves deviled eggs and potatoes, so he was elated with this version of the classic. When you add a potato, there's filling leftover for crackers, too!
Updated at: Thu, 17 Aug 2023 12:55:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
2
Low
Nutrition per serving
Calories51.4 kcal (3%)
Total Fat3 g (4%)
Carbs2.9 g (1%)
Sugars0.6 g (1%)
Protein3.1 g (6%)
Sodium87.4 mg (4%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
Instructions
Step 1
Place the eggs in saucepan in a single layer. Fill with water to cover the eggs. Bring water to a boil. Cook eggs for 15 minutes once water is boiling.
Step 2
While the eggs are cooking, cut up potato and cover with water in a saucepan. Boil potato until tender. Drain, place in a bowl and mash. Let cool.
Step 3
Drain eggs and fill pan with cool water. Add ice to help eggs cool faster. Peel eggs once cold.
Step 4
Slice the cooled eggs in half lengthwise. Scoop out and reserve yolks.
Step 5
Once mashed potato is cool add egg yolks and mash together. Stir in mayonnaise, mustard, relish, salt and pepper until well blended.
Step 6
Stuff each egg half generously with potato salad and sprinkle with paprika. Cover and chill until ready to serve, at least 30 minutes.
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