Recipe For Reser S Deviled Egg Potato Salad
Bring the water to a boil.
Recipe for reser s deviled egg potato salad. Add to yolk mixture along with potatoes celery and onion. Peel your cooked eggs and cut them in half. Bring to a boil over medium high heat and boil for 15 20 minutes or until tender.
In a bowl mash the reserved egg yolks with pickle relish mustard creamy dressing salt and pepper until well combined. Scoop yolks into a small bowl. Drain and rinse in cold water until cool.
Cover the pot and remove from heat. Drain in a large colander placed in sink. Allow to stand for 15 minutes.
Cover the pot and turn off heat completely for 10 minutes. Add eggs flaked with fork last. Stuff each egg half generously with potato salad and sprinkle with paprika.
Place cubed potatoes in a large pot and cover with water. Place boiled eggs in cold water. Top with paprika and arrange deviled eggs around top of salad for decorative look.
Place your eggs in a large pot and cover with cold water. Drain and cool in ice water. Peel and halve eggs lengthwise.