Simple 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. 

These potato salad deviled eggs make a delicious alternative to classic potato salad. They contain similar ingredients, including eggs, potatoes and mayonnaise, but involve less chopping. To make this recipe simply boil the eggs and potatoes, make a potato salad stuffing mixture and fill the hard-boiled eggs for an easy appetizer, perfect for any celebration.

Unlike most deviled eggs (also called stuffed eggs or salad eggs) which tend to contain creamy fillings (such as avocado and salmon deviled eggs) this recipe comes with lots of texture while also being creamy. This deviled egg potato salad stuffing mixture consists of chopped potatoes and dill pickles in a rich and creamy yolk-based sauce.

Potato salad deviled eggs ingredients and substitutions

• Eggs: use large or even extra large eggs, if you can get them. Make sure they are at room temperature (to minimise potential cracking during cooking).
• Potatoes: I recommend using low-starch waxy potatoes, such as salad potatoes (often oval shaped and smaller than regular white potatoes).
• Dill pickle/gherkin: perfect with potatoes as well as eggs (see also my dill pickle egg salad).
• Mayonnaise.
• Yogurt: you can use sour cream or Skyr, instead.
• Mustard.
• Salt and pepper: add to taste.
• Paprika and chives: use either sweet or hot paprika. You can swap the chives for either finely chopped scallions/green onion or dill.

Step-by-step recipe instructions

1. 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.

2. 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).

3. Prepare eggs: Peel then cut each egg in half lengthwise and scoop out the yolks.

4. 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).

5. 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.

6. Make deviled eggs: Fill the egg halves with generous amounts of the stuffing mixture.

7. 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).

Serving suggestions

This potato salad deviled egg recipe can be served with other party dishes, including coleslaw or cold beet salad. It goes particularly well with fish dishes, such as Polish herring salad or pistachio crusted salmon. It also makes a delicious, protein-rich, satisfying, healthy snack!

Optional add-ins

For me these simple deviled eggs with potato salad are perfect as they are but you can add extra ingredients according to preference. These might include:

• Tabasco sauce
• Pickled jalapeno peppers
• Dill pickle juice or vinegar
• Pickle relish

• TIP: I recommend using small amounts of these ingredients.

Can I make potato salad deviled eggs ahead

Yes! You can boil the potatoes and eggs, prepare the potato salad stuffing mixture and refrigerate these, covered, overnight. I do not recommend filling the eggs with the potato mixture ahead, as it can become a little dry. It's better to assemble the recipe the next day just before serving.

Alternatively, boil the eggs and potatoes, cool then refrigerate them overnight and assemble the recipe the following day.

Top tips

• Use waxy, not floury/starchy 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.

More appetizer recipes to try next

• Simple Potato Salad with Dill
• Russian Olivier Potato Salad
• Vegetarian Salad Stuffed Tomatoes
• Cottage Cheese Egg Muffins
• Polish Beet and Potato Salad

See also these other easy appetizer and salad recipes!

Recipe

Keep in touch!

Have you made these potato salad deviled eggs? How did they turn out for you? Let me know in the comments below, thanks!

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