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Deviled Egg Potato Salad
4.9 from 63 votes

Deviled Egg Potato Salad

Deviled Egg Potato Salad combines tender boiled russet potatoes and boiled eggs with a mustard-spiked mayonnaise dressing. Chopped celery, red onion, and green onions add crunch and sharpness, while dill and paprika garnish provide fresh herbal and smoky notes. The creamy texture and balanced flavors make it a fulfilling side dish suited for picnics or potlucks.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
15 mins
Total Time
1 hr 15 mins
Servings: 8 servings as a side dish
Calories: 457 kcal
Course: Salad, Appetizer
Cuisine: American

Ingredients

Salad:
  • 10 egg
  • 2 lbs russet potato peeled and cubed
  • 3 celery diced, stalks
  • 1/2 red onion finely diced
  • 1/3 cup green onions diced
Dressing:
  • 1 ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1 teaspoon mustard stone-ground
  • 1/2 cup pickle relish sweet
  • black pepper to taste
  • salt to taste
Garnish:
  • 1/2 teaspoon paprika
  • 2 egg halved, hard-boiled
  • dill diced, fresh

Instructions

Boil the Eggs:
    Cup of Yum
  1. Gently place the eggs in a large pot and cover with water. Place on the stove over medium-high heat and bring to a boil. Once boiling, put the lid on top of the pot and remove the saucepan from heat. Let the eggs stand in the hot water for 15 minutes, then transfer them to a bowl of ice-cold water.
  2. Once the eggs have cooled, peel and set aside.
Boil the Potatoes:
  1. Place cubed potatoes into another large pot and cover with water. Place over medium-high heat and bring to a boil. Boil for 8-10 minutes or until tender. Make sure you cook the potatoes evenly and don't overcook them.
  2. Please drain and immediately rinse in cold water, then set aside.
Make the Salad:
  1. Cut the eggs in half, remove the yolks, and place them in a medium bowl.
  2. In the same bowl, add mayonnaise, all the mustard relishes, salt, and pepper. Mash the yolks into the mixture and stir until fully combined.
  3. Coarsely chop the egg whites and add them to a large bowl.
  4. Add cooked potatoes, diced celery, red onion, and green onions. Add the yolk dressing and mix until incorporated.
  5. Sprinkle with paprika on top, cover, and refrigerate until serving.
  6. Garnish with halved hard-boiled eggs and fresh diced dill with serving.

Notes

  • Start eggs in cold water and bring to a boil with lid on, then remove from heat to let stand for 15 minutes to avoid cracking.
  • Cool eggs in ice water for 10 minutes before peeling for easier shell removal.
  • Salt the water when boiling potatoes to enhance flavor; avoid overcooking to keep them firm.
  • Cool potatoes and eggs completely before mixing to prevent dressing separation.
  • This salad can be made a day ahead to develop deeper flavor.

Nutrition Information

Calories 457kcal (23%) Carbohydrates 29g (10%) Protein 12g (24%) Fat 33g (51%) Saturated Fat 6g (30%) Cholesterol 266mg (89%) Sodium 494mg (21%) Potassium 642mg (14%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 742IU (15%) Vitamin C 9mg (10%) Calcium 67mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 servings as a side dish

Amount Per Serving

Calories 457

% Daily Value*

Calories 457kcal 23%
Carbohydrates 29g 10%
Protein 12g 24%
Fat 33g 51%
Saturated Fat 6g 30%
Cholesterol 266mg 89%
Sodium 494mg 21%
Potassium 642mg 14%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 742IU 15%
Vitamin C 9mg 10%
Calcium 67mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.