Potato Salad Deviled Eggs

Potato Salad Deviled Eggs


"Sliced eggs stuffed with potato salad. Makes a great appetizer or brunch."
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1 h servings 58 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
  2. While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.
  3. In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.


  1. 30 Ratings

Most helpful positive review

Really quick, and quite tasty! I made these for a "healthier" late night snack (made with dill pickle relish and fat free Miracle Whip). I used five eggs and 1 medium potato, and still had plent...

Most helpful critical review

This is good idea (one star), but didn't turn out good. I followed the recipe pretty closely using quality ingredients. I used dill relish, mayonnaise, a yukon gold potato, dijon mustard, and ...

Really quick, and quite tasty! I made these for a "healthier" late night snack (made with dill pickle relish and fat free Miracle Whip). I used five eggs and 1 medium potato, and still had plent...

I am gonna start by saying, I don't like deviled eggs. However, because I was assigned to bring them to a family dinner, I had to at least try! These were yummy. I did make a few changes. My...

Everyone enjoyed these eggs. I made 12, so I added 1 tsp of mustard and 2 tsp of mayo. I also just diced up a sweet pickle since I didn't have any relish. Will definitely make again!

Because I do not keep pickle relish or Miracle Whip on hand, I used a few finely diced garlic pickles and mayonnaise. I did add in a half teaspoon each of onion/garlic powder. We really enjoyed ...

Never thought to do my eggs in a potato salad fashion...but it works and was a hit for our Christmas dinner. Will make this my go-to deviled egg recipe.

Oh my - these eggs deserve a 5+ star rating. The potato in this recipe adds a lot of texture to the filling. I made these for dinner last weekend and everyone LOVED these. They had fun trying...

Thank you "Brookenelson" for your little changes. We loved them and will keep this recipe in our "entertaining" file. Gives a lot of "yolky' filling without being too rich. Wonderful!

Made it for a BBQ and it was a huge hit! I don't think I'll ever make regular deviled eggs again! Easy and inexpensive.

I tweaked a little by adding a little dill pickle juice and used real mayo instead of miracle whip. My picky family LOVED it. I'm making more to take to a bbq today. YUMMY