Deviled Egg Potato Salad Recipe

Season with salt and pepper.

Deviled egg potato salad recipe. Combine mayonnaise and mustard in a bowl. Toss ingredients together and stir in the mayo mustard mixture. Scoop yolks into a small bowl.

Fold in hardboiled eggs cooked potatoes diced celery and green onions and mix until incorporated. Right before serving sprinkle a little paprika over the top for a pop of color. Dice and boil potatoes.

You don t want runny potato salad. Simmer until tender 4 to 5 minutes. Place the potato into a bowl and coarsely mash with a fork.

Roughly chop egg whites. Mash with a fork. Pat your onions and potatoes dry before adding them to the bowl.

Drain transfer to a large bowl and cool 5 minutes. Coarsely chop the egg whites and set aside. In a bowl mash the reserved egg yolks with pickle relish mustard creamy dressing salt and pepper until well combined.

Add to yolk mixture along with potatoes celery and onion. Remove yolks and transfer to a bowl. It tastes best cold.