Simple Potato Salad Deviled Eggs

Top down close-up view of potato salad deviled eggs.

Potato salad deviled eggs feature hard-boiled egg halves stuffed with a creamy potato salad mixture for a delicious appetizer. Simple and easy to make using a handful of ingredients, perfect for Easter and beyond.

Course Appetizer, Party Food

Cuisine gluten free, vegetarian

Prep Time 10

Cook Time 20

Cooling 15

Total Time 30

Servings deviled eggs

Calories 50kcal

Author Monika Dabrowski

Ingredients

6 large eggs or extra large
2 medium salad potatoes unpeeled, approx. 6.3oz/180g
1 dill pickle/pickled gherkin use 2 if small, finely chopped
2 tablespoons Greek yogurt
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Fine sea salt and pepper to taste
1-2 tablespoon chives finely chopped

Instructions

Boil potatoes: Boil the potatoes, unpeeled, covered, until tender (check with a fork), but be careful not to overcook them. Remove from the heat, drain and set aside to cool completely. In the meantime prepare the eggs.
Boil eggs: Immerse the eggs in water, cover and bring to the boil then turn off the heat and leave the eggs in the hot water for 7-8 minutes (this method minimises cracking but you can use your own method of cooking hard-boiled eggs). Drain then add ice water and set aside for about a minute (this will cool the eggs and make peeling easier). Change the water after 30 seconds if required (it should be ice cold).
Prepare eggs: Peel then cut each egg in half lengthwise and scoop out the yolks.
Make sauce: Combine the yolks from 3 eggs with the mayonnaise, yogurt and mustard and puree until creamy (or mash these together with a fork).
Make potato salad mixture: Peel and finely dice the potatoes. Chop the remaining egg yolks, combine with the potatoes and pickle, add the sauce and stir gently until thoroughly mixed in. Season to taste with salt and pepper.
TIP: If possible chill the mixture for 30 minutes. Alternatively cover the mixture, refrigerate overnight and assemble the dish the following day just before serving.
Make deviled eggs: Fill the egg halves with generous amounts of the stuffing mixture.
Serve: Place the stuffed eggs on top of your serving platter. Sprinkle a little paprika and scatter chives over the top before serving (or you can add the chives into the stuffing mixture, instead).
TIP: I like to scatter drops of mayo around the plate and place the eggs on top for stability (so they don't slide around the plate).

Notes

Use waxy, not floury potatoes.

Make sure the eggs are at room temperature.

To save time you can boil the eggs and potatoes ahead. Once cooled refrigerate them overnight, unpeeled, covered. Peel and chop them when you are ready to make the recipe.

Best served chilled.

Keep leftover potato deviled eggs covered and refrigerated for up to 2 days.

Not suitable for freezing.

Nutrition