Deviled egg potato salad combines the classic flavors of deviled eggs with a delicious creamy potato salad for a delicious fusion recipe!
This easy deviled egg potato salad recipe mixes two of our favorite dishes to make a whole new summer salad recipe! Enjoy it with other favorites like banana pudding poke cake, cowboy caviar, and pineapple fluff.
Deviled Egg Potato Salad
Deviled Egg Potato Salad
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Why you’ll love this recipe!
📌 The perfect marriage of potato salad and deviled eggs.
📌 A fun twist on classic favorites.
📌 The perfect addition to your next cook out!
Deviled Egg Potato Salad Ingredients
- Eggs – Large eggs.
- Potatoes – Russet potatoes, peeled and cubed.
- Mayonnaise – Full fat mayo for the best flavor.
- Mustard – Yellow mustard.
- Relish – Sweet pickle relish (or dill relish is also good!).
- Hot sauce – We’re partial to Frank’s Red Hot sauce.
- Worcestershire sauce – Soy sauce can be substituted.
- Seasonings – Salt, pepper, celery seed, onion powder, paprika.
- Optional – Deviled eggs for topping.
Potatoes, eggs, mustard, mayo, relish, worcestershire sauce, hot sauce, seasonings.
How do you make deviled egg potato salad? (step-by-step directions)
⭐ First, add potatoes and eggs to a large pot, bring to a boil and cook until potatoes are fork tender.
⭐ Next, remove eggs to a bowl of ice water, drain potatoes and rinse with cold water, set in the refrigerator until ready to use. When eggs have cooled, peel and set aside.
⭐ Then, in a large bowl, mix together the eggs, mayo, mustard, relish, celery seed, onion powder, paprika, worcestershire sauce and hot sauce.
⭐ Finally, stir in the potatoes and gently and mash until you reach your desired consistency. Garnish with paprika before serving.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
We love that the eggs and potatoes can cook in the same pot!
Preparation
How far in advance can you make deviled egg potato salad?
You can prepare the dish up to 2 days ahead of time and keep it stored in the refrigerator. I actually like it better the second day after all the flavors have had time to combine!
Should I cut potatoes before boiling for potato salad?
This is entirely a matter of preference. When cooking potatoes on the stove top, I like to peel and cut first, then boil because they take less time to cook.
Alternatively, cooked potatoes are softer and easier to cut, so it really just depends on your preference.
How long do you need to boil the potatoes?
Smaller potatoes, and pre-cut potatoes, will take about 10 – 15 minutes. Larger potatoes will take between 20 – 25 minutes. Check for doneness by piercing with a fork.
If you like a mashed potato salad, go ahead and mix it all in the same bowl. If you prefer the potatoes to keep some shape then stir them in separately.
Storage and leftovers
How long can deviled egg potato salad sit out?
Potato salad should not sit out at room temperature for longer than two hours, as this is when it will reach a temperature that grows dangerous bacteria.
If yours has been out in excess of 2 hours, it should be disposed of.
We like to set our bowl of salad into a larger bowl with ice water to keep it at a safe temperature longer.
How long does potato salad with deviled eggs last?
Homemade deviled egg potato salad will last 3 – 4 days when kept in a sealed container in the refrigerator. Never keep leftovers that have been out at room temperature for more than two hours.
Can you freeze it?
We do not recommend freezing this recipe.
Full of bold flavors!
Tips and tricks
✅ Properly cook the potatoes: To ensure even cooking, cut the potatoes into evenly sized chunks before boiling. Start with cold water and add the potatoes, then bring to a boil. Cook until the potatoes are tender but still firm.
✅ Chill the potatoes: After boiling, drain the potatoes and rinse them with cold water to stop the cooking process.
✅ Make the deviled egg filling: Prepare the deviled egg filling separately by combining mashed hard-boiled eggs with seasonings. Mix until smooth and creamy. If you like larger pieces of egg white, add that separately.
✅ Add extras: Chopped green onions, diced pickles, celery, or crispy bacon are all delicious choices.
✅ Let it chill: Once all the ingredients are combined, cover the salad and let it chill in the refrigerator for at least an hour before serving.
✅ Garnish and serve: Just before serving, sprinkle some paprika, fresh herbs, or additional chopped boiled eggs on top for an appealing presentation.
Try adding crispy bacon or using smoked paprika!
Frequently asked questions
How do you make instant pot deviled egg potato salad?
To make this in the instant pot, you’ll want to add water to the bottom of your inner liner, then place your peeled and chopped potatoes in the pot, followed by your eggs on top of the potatoes. (You can use a steamer basked if desired, but I don’t find it necessary).
Cook on manual (high pressure), then do a quick release. Pop the eggs into a bowl of ice water, and proceed with the potatoes according to the recipe! Scroll down to the recipe card for detailed directions.
What is the best kind of potato for deviled egg potato salad?
We typically make this recipe with russet potatoes. It is also great with yukon gold potatoes.
Do I have to peel the potatoes?
You do not have to peel potatoes for potato salad. The peels are full of flavor, texture, and nutrients, as well as color. So, if you’re not in the mood to peel, then feel free to skip that step!
Sprinkle with extra paprika for an extra pop of color.
What to eat with deviled egg potato salad recipe (serving suggestions)
This is the perfect bbq or potluck recipe. Serve it with summer favorites like 7 layer dip, no bake oreo cheesecake, cherry fluff, fruit salad with honey lime dressing, smoked chicken thighs, and grilled pork chops.
Make some classic deviled eggs to garnish too!
More summer salad ideas
- Classic potato salad
- Tuna pasta salad recipe
- Antipasto pasta salad
- Easy cucumber salad
- Raw brussel sprouts salad
- Cold broccoli salad
- See all our easy salad recipe ideas!
Such a cheerful recipe!
More awesome potato recipes
- Air fryer french fries
- Cheesy hashbrown casserole
- Dill pickle soup with potatoes
- Creamy mashed potatoes
- Smashed potatoes recipe
- Hash brown waffles
- See all our easy potato recipes!
😍😍😍
Tools we love
- Santoku knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced.
- 6.5 Quart dutch oven – This enameled cast iron dutch oven can go from stove top to oven, and look beautiful doing it.
- Instant Pot electric pressure cooker – This electric pressure cooker, and my gas grill are the saving graces in our home. A delicious roast with carrots and potatoes in 45 minutes? Yes, please!
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How to Make Deviled Egg Potato Salad
Deviled Egg Potato Salad
Ingredients
- 8 large eggs
- 6 russet potatoes peeled and cubed
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ½ cup sweet or dill pickle relish
- 1 teaspoon hot sauce
- 1 tablespoon worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon celery seed
- ½ teaspoon onion powder
- 1 teaspoon paprika plus more for garnish
Instructions
- Add cubed potatoes and eggs to a large pot, cover with cold water and bring to a boil. Cook until potatoes are fork tender (10 - 15 minutes). Use tongs or a slotted spoon to remove eggs and place them in a bowl of ice water.
- INSTANT POT VARIATION: Add 1 cup of water to the inner liner of your instant pot. Add peeled/cubed potatoes, then place eggs on top of potatoes. Cover and set to sealing. Cook on manual (high pressure) for 4 minutes. Quick release and place eggs immediately into an ice water bath.
- Drain liquid from potatoes. and rinse with cold water, set potatoes in the refrigerator until ready to use. When eggs have cooled, peel and set aside.
- In a large bowl, mix together the eggs, mayo, mustard, relish, celery seed, onion powder, paprika, worcestershire sauce and hot sauce until well combined.
- Stir in the potatoes and gently and mash until you reach your desired consistency. Chill for at least 1 hour, and garnish with paprika before serving.
Notes
Nutrition
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Deviled Egg Potato Salad
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Samantha says
I always put eggs in my potato salad, but clearly not enough, because my deviled egg loving family thought this was the best potato salad ever! This is going to be our new summer staple. 🙂
Katie says
My family would go crazy for this. We’ll have to add it to our 4th of July lineup!
Sharina says
This deviled egg potato salad is so rich and creamy! It has a great combination of flavors that’s so comfy and satisfying.