Potato Salad Deviled Eggs
Deviled eggs and good Southern style potato salad share a lot of ingredients, so it really makes sense to combine them! When you take a bite of these deviled eggs, it tastes so familiar but it’s hard to put your finger on it. It tastes like a deviled egg but something is different. When it hits you that the flavor is potato salad, it’s like a lightbulb going on in your head and you reach out to grab another!
The inspiration for this recipe
I wish I could say I came up with this idea but it was actually my wife Georgina who suggested it! I was talking about how I sometimes use potato flakes to thicken up my deviled egg filling, and she said, why not lean into the potato flavor and make it inspired by potato salad. So that’s what I did and it came out so well!
Egg yolks and potatoes
Hard boil the eggs, then put the potato right into the same boiling water. Once everything is cooled, split the eggs and get the yolks into the bowl with the potatoes.
Make the potato salad deviled egg filling
Add tons of ingredients to the egg yolks and potatoes. Mayo, mustard, celery, pickles, dill, pickle juice, hot sauce, celery salt, garlic powder, shallot, and smoked paprika! Did I miss anything? Make sure you dice up the veggies VERY SMALL! That way they won’t get stuck in the piping bag. I wanted to keep the veggies in there instead of blending them up because I like the texture they add.
Mash up the filling with a potato masher, then check the consistency. If it is too thin, add some dehydrated potato flakes to the mix. You know, like instant mashed potatoes. Plain only though!
Garnish the Potato Salad Deviled Eggs
I usually put some red pepper into my potato salad too, but I kept it on the side so I could garnish it with a nice pepper round. I also usually use bell pepper, but for these I used fresno to add a little kick. Then a little dill cause it always looks nice, and a potato chip! I like kettle chips cause they will stay crunchy for a while.
Serve the potato salad deviled eggs
Don’t put the chips in until you are ready to serve so they stay as crispy as possible. If it’s easier for you, you can crunch up the chips and just sprinkle them on top.
The combination of flavors in this deviled egg is so good! It’s what you already know and expect but just in a different way. The tiny little crunchy bits of celery and shallot give it a great texture too!
The chip adds a great flavor and texture and it was something I thought of at the very last minute. So glad I did!
Twists on this recipe
It would be fun to switch up the garnishes on this. A ruffled potato would be pretty good too. If your family has their favorite potato salad, swap in some ingredients from that recipe to make it your own.
If you have never had a perfect southern potato salad, this recipe is a great starting point.
For more deviled egg goodness, check out my big mac deviled eggs, steak deviled eggs, or these street corn deviled eggs!
Potato Salad Deviled Eggs
Equipment
Ingredients
- 6 eggs
- 1 medium russet potato peeled and cut into quarters
- 1/2 cup mayo
- 1/4 cup dijon mustard
- 1 tablespoon hot sauce
- 2 tablespoons pickle juice
- 1/4 cup minced pickles
- 2 tablespoons minced shallots
- 2 tablespoons minced celery
- 1 tablespoon chopped dill
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery salt
- salt and pepper to taste
- 1/4 cup dehydrated potato flakes (if needed)
Garnishes
- sprigs of dill
- thin sliced fresno chili pepper rounds
- broken kettle potato chips
Instructions
- Wash the outsides of the eggs so that you can re-use the cooking liquid
- Bring a pot of water to a boil and add the eggs. Boil for 9 minutes.
- Prepare an ice bath while the eggs boil. Transfer the eggs from the boiling water to the ice bath.
- Add the potato to the boiling water. Cook until fork tender and basically falling apart. Transfer to a bowl.
- Crack, peel, and rinse the eggs as the potatoes cool. Slice the eggs in half and place the cleaned whites onto a plate and store in the fridge until ready to use.
- Put the yolks into a bowl and add the cooled potatoes. Add in all the remaining ingredients except for the garnishes and the potato flakes.
- Mash up the potato and egg mixture until fairly smooth. If the mixture is a good deviled egg filling consistency, leave it alone. If it seems thin or runny, add a little potato flakes and stir to combine. Wait a few minutes and add more if needed until it gets to the right texture.
- Load the filling into a piping bag and pipe into the egg whites. I also use a dab of filling to help my eggs stay in place on the serving plate.
- Once filled, top with the dill, pepper, and a piece of potato chip! Serve.