Deviled Egg Potato Salad Recipe

Cook Time: 20 minutes

Potato Salad with Hard-Boiled Eggs

Servings: 5

Ingredients

• 1 1/2 pounds gold potatoes
• 6 large hard-boiled eggs
• 1/3 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tablespoon yellow mustard
• 1 tablespoon white vinegar
• 1 teaspoon seafood seasoning (such as Old Bay seasoning)
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 3 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh parsley
• Sprinkle of paprika

Directions

Step 1: Place the potatoes in a large saucepan and cover with about 1 inch of salted, cold water. Bring to a boil over medium heat. Cook the potatoes for 15 to 17 minutes until they are tender but still firm. Drain the potatoes well and set them aside to cool until they are cool enough to handle.

Step 2: While the potatoes are cooking, prepare the dressing. Peel the eggs and cut them in half. Set the egg whites aside and place the yolks in a small bowl. Mash the yolks with a fork until smooth.

Step 3: Add the mayonnaise, Greek yogurt, mustard, vinegar, Old Bay seasoning, and garlic powder to the mashed egg yolks. Season the mixture with salt and pepper to taste. Stir the dressing until it is smooth and well-combined.

Step 4: Peel the cooled potatoes and cut them into 1-inch cubes. Coarsely chop the reserved egg whites. In a large bowl, combine the cubed potatoes, chopped egg whites, and red onion.

Step 5: Add the dressing to the potato mixture and stir gently until all ingredients are well-coated with the dressing.

Step 6: Taste the salad and adjust the seasoning, if necessary. Garnish with chopped fresh parsley and a sprinkle of paprika.

Step 7: Refrigerate the salad for at least 30 minutes to chill before serving.

Cook's Note

You can use other types of potatoes, but gold or yellow potatoes tend to hold their shape well and will not break apart as easily.

Nutrition Facts (per serving)

• Calories: 333
• Fat: 18g (23% Daily Value)
• Saturated Fat: 4g (19% Daily Value)
• Cholesterol: 230mg (77% Daily Value)
• Sodium: 401mg (17% Daily Value)
• Total Carbohydrate: 31g (11% Daily Value)
• Dietary Fiber: 3g (12% Daily Value)
• Total Sugars: 3g
• Protein: 13g (25% Daily Value)
• Vitamin C: 15mg (16% Daily Value)
• Calcium: 72mg (6% Daily Value)
• Iron: 2mg (14% Daily Value)
• Potassium: 855mg (18% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Deviled Egg Potato Salad

Deviled Egg Potato Salad is a modern twist on two classic American dishes: potato salad and deviled eggs. Potato salad itself dates back to the 19th century in the United States, evolving from European potato dishes that were adapted to local tastes. Deviled eggs, with their creamy, seasoned yolk filling, have a history going back to ancient Rome, where boiled eggs were stuffed with spicy sauces. Combining these two favorites into a single dish likely emerged in mid-20th-century America, when home cooks sought innovative ways to elevate picnic and potluck staples.

Regional Variations and Preferences

While this dish is popular nationwide, regional variations influence its flavor and texture. In the South, potato salads often incorporate sweet pickles or more mustard, giving a tangy-sweet contrast, whereas Northern versions might rely on a heavier mayonnaise base. The addition of Old Bay seasoning in this recipe is characteristic of Mid-Atlantic cooking, particularly in Maryland, where it complements eggs and potatoes with a subtle seafood-inspired spiciness. Some regions even add celery or dill to create additional crunch and herbal notes.

How It Differs from Similar Dishes

Deviled Egg Potato Salad stands apart from traditional potato salads primarily through its incorporation of deviled egg flavors. Unlike classic potato salad, which uses a simple mayo or mustard dressing, this version mixes mashed yolks, mustard, and seasonings into the dressing itself, echoing the taste of deviled eggs. It also differs from standard deviled eggs, as the egg whites are chopped and combined with tender potato cubes, making the dish heartier and more filling while still preserving the signature creamy, tangy profile.

Typical Serving Occasions

This salad is most often served as a side dish at barbecues, family gatherings, and summer picnics. Its crowd-pleasing flavor and easy-to-prepare nature make it a staple for holiday potlucks and Sunday lunches. It pairs exceptionally well with grilled meats, roasted vegetables, or fried chicken. Served chilled, it is refreshing and satisfying, making it an ideal complement to heavier main dishes.

Interesting Facts

• The combination of deviled eggs and potato salad is sometimes called picnic fusion cuisine due to its popularity at outdoor events.
• The use of gold or yellow potatoes helps the salad maintain its shape after cooking, preventing a mushy texture.
• In some variations, smoked paprika is added for color and a subtle smoky depth, enhancing the traditional deviled egg flavor.
• Although it may seem like a contemporary invention, this dish reflects decades of American culinary experimentation, blending convenience with classic comfort foods.

FAQ about Deviled Egg Potato Salad Recipe

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