Deviled Egg Potato Salad

1
(0) 0 Reviews
Prep Time
45
min.
Total Time
2
hr.
Servings

8 servings, 1 cup each

We've taken two potluck and picnic favorites—deviled eggs and potato salad—and made one creamy, flavorful salad that's sure to please the crowd.

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What You Need

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Make It

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  • Cook potatoes in boiling water 10 to 15 min. or just until tender; drain. Transfer to large bowl; cool.
  • Mix dressing, mayo, mustard, lemon juice and 1/4 tsp. paprika until blended.
  • Cut 4 eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork. Add 3 Tbsp. dressing mixture; mix well. Spoon into egg whites.
  • Chop remaining eggs. Add to potatoes with the onions, radishes, garlic and remaining dressing mixture; mix lightly. Top with deviled eggs, remaining paprika and parsley.

Size Wise

You'll know it's a special occasion when you get to enjoy a serving of this delicious salad.

Substitute

For a chunkier potato salad, use waxy potatoes such as red potatoes or quartered new red potatoes.

Make Ahead

This delicious salad can be prepared ahead of time. Refrigerate up to 24 hours before serving.

Servings

  • 8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
AMOUNT PER SERVING
Calories 250
% Daily Value
Total fat 15g
Saturated fat 3g
Cholesterol 145mg
Sodium 290mg
Carbohydrate 22g
Dietary fiber 3g
Sugars 2g
Protein 8g
   
Vitamin A 6 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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