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    Home » Recipes » Appetizers, Sides, Dips

    Simple Potato Salad Deviled Eggs

    November 9, 2018 By Monika Last Updated March 11, 2025 12 Comments

    Jump to Recipe

    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. 

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

    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

    Ingredients for making potato salad deviled eggs in individual dishes.
    Potato salad deviled eggs ingredients.
    • 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).

    Top down view of 6 eggs in pot with water.

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

    Top down view of halved hard-boiled eggs on blue plate.

    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).

    Ingredients for deviled egg sauce in white bowl.

    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.
    Ingredients for making potato salad deviled egg mixture in bowl.
    Creamy potato salad for deviled eggs in bowl with spoon.

    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).
    Deviled eggs filled with potato salad on top of white 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

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

    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.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer, Party Food
    Cuisine: gluten free, vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Cooling: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 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

    Serving: 1egg half | Calories: 50kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 100mg | Potassium: 42mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 142IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 0.4mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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    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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    Comments

      5 from 5 votes

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    1. Monika says

      November 14, 2018 at 1:30 pm

      Thanks Jhuls! Glad you like it:)

      Reply
    2. Mayuri Patel says

      November 13, 2018 at 4:47 pm

      5 stars
      I like the suggestion of the idea of using yogurt as well as mayo. Adding potato salad brings 2 classic recipes together as one to create a new recipe.

      Reply
      • Monika says

        November 14, 2018 at 1:28 pm

        Thank you! Glad you like this recipe idea:)

        Reply
    3. Jenny walters says

      November 13, 2018 at 9:10 am

      5 stars
      What a great recipe. I just love both salads and putting them together is just genius!! Perfect for the holiday season too.

      Reply
      • Monika says

        November 14, 2018 at 1:32 pm

        Thanks Jenny!

        Reply
    4. Gerlinde says

      November 13, 2018 at 4:40 am

      5 stars
      I am always interesting in new recipes when it comes to deviled eggs. What a great idea to put a potato salad in it.

      Reply
      • Monika says

        November 14, 2018 at 1:30 pm

        Thank you!

        Reply
    5. Monika says

      November 12, 2018 at 6:13 pm

      Thank you! Glad you like this appetizer recipe idea!

      Reply
    6. Kat (The Baking Explorer) says

      November 10, 2018 at 8:31 pm

      5 stars
      I love this combination! Two yummy things in one!

      Reply
      • Monika says

        November 12, 2018 at 6:14 pm

        Thank you!

        Reply
    7. jacqui Bellefontaine says

      November 10, 2018 at 6:41 pm

      5 stars
      I love retro dishes like these and when a classic dish is bought up to date like these so much the better.

      Reply
      • Monika says

        November 12, 2018 at 6:15 pm

        Thank you!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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