This deviled egg potato salad is a winning combination of two classics. It’s creamy, flavorful, and easy to make ahead of time — perfect if you’re on a tight schedule!
Alright, busy moms. This is a recipe for you! I have quite a bit of experience with hosting, and one of the most important things for me is to make food “simple and quick.” I want to create an impressive table spread without laboring over complicated recipes. Whether I’m looking for something to bring to a potluck, BBQ, or picnic, or it’s just an everyday dinner, this deviled egg potato salad is always a hit. Kids and adults both love it, and this mama loves the ease of preparation and minimal cleanup.
Deviled Egg Potato Salad Video
How To Make Deviled Egg Potato Salad
Any dish that’s ready in 30 minutes or less is an automatic “yes” for me. I always appreciate how fuss-free this potato salad is (because who has extra time on their hands these days?).
- Cook the potatoes: Peel and chop the potatoes into 1/2 inch cubes. Add the potatoes to a large pot, cover them with water, and boil for 15 minutes, or until the potatoes are fork-tender. Drain and allow the potatoes to cool.
- Make the deviled egg filling: Place the hard boiled egg yolks in a medium bowl (I love this set of bowls) and mash them until smooth. Add the mayo, mustard, pickle juice, salt, and pepper, and mix to combine.
- Combine everything: Roughly chop the hard boiled egg whites. Add them to a large mixing bowl along with the cooked potatoes, green onions, and deviled egg filling. Mix everything together, then top the potato salad with paprika and refrigerate it until you’re ready to serve.
Hot tip: Cooking for a crowd? You’ll want to double the recipe!
A Guide to Perfect Hard Boiled Eggs
My friends, I have a hack to hard boiling eggs that might change your life. Sure, you can just buy pre-hard-boiled eggs from the store. But why not give these easy methods a shot first?
- Air fryer method (no boiling required!): Preheat the air fryer to 270°F. Place the eggs in a single layer inside the basket, then air fry them for 10-15 minutes. Immediately transfer the eggs to a bowl with ice water and allow them to cool completely before peeling.
- Boiling method: If you’re more of a traditionalist, place the eggs in a pot with cold water covering them fully. Bring the water to a boil on the stove, then turn off the heat and cover the pot with a lid. Allow the eggs to sit in the hot water for 10 minutes, then immediately transfer them to an ice bath to cool completely before peeling.
Ingredient Variations
You guys know how much I love customizing recipes, and this potato salad is no exception! Toss in any of these ingredients to cater the salad to your tastes.
- Protein: Up your protein intake with finely chopped air fryer bacon, shredded chicken, or diced ham.
- Veggies: Mix in chopped celery, dill pickles, red onions, or peas for a pop of color and nutrients. Add a spoonful of sweet pickle relish if you love the tang.
- Herbs: Garnish the egg salad with fresh dill, parsley, or chives for a bright lift.
Tips From the Kitchen
Do you want to take your deviled egg potato salad from “average” to “show stopping”? After learning from my mistakes, I have a list of tips for you to knock this classic recipe out of the park.
- Make the salad ahead of time. This is my top tip. The longer the potato salad rests, the better the flavors and textures meld together. I recommend making the salad at least one hour before you plan to serve it, or up to 24 hours in advance.
- Use the right potatoes. I love the buttery flavor of Yukon gold potatoes, but red potatoes or russet potatoes also work.
- Avoid overcooking the potatoes. No mushy potato salads around here! Drain the potatoes as soon as a fork easily pierces them to prevent a mushy or watery texture.
- Adjust the flavors to your liking. If you want the salad to taste brighter, add more pickle juice or white vinegar. If you’re craving spice, add a pinch of cayenne pepper or a dash of hot sauce. As always, make sure to season to taste!
- Mix everything together gently. Fold all the salad ingredients together with care to preserve the chunks of potatoes. Avoid mashing.
Ways To Serve
If you love deviled eggs and potato salad, chances are that you also enjoy the picnic foods associated with them! Serve up this chilled salad with shish kabobs, messy burgers, or grilled chicken thighs, then add a creamy cucumber salad and kompot to round it out. Or, make it a fancier occasion with a protein centerpiece of lamb chops or roast beef tenderloin.
Storage
Store leftover deviled egg potato salad for up to three days in an airtight container in the fridge. Avoid freezing it, as the potatoes may become mushy.
More Side Dishes
- Air Fryer Zucchini Fries — Perfect for dipping
- Italian Pasta Salad — Bursting with fresh Caprese flavors
- Air Fryer Corn on the Cob — Sweet, juicy, and ready in 20 minutes
- Greek Watermelon Feta Salad — Unbelievably refreshing and delicious
Recipe
Ingredients
- 8 medium Yukon Gold potatoes about 2 lb
- 7 eggs hard-boiled
- 4 green onions finely chopped
- 3/4 cup mayonnaise
- 1 tbsp dijon mustard
- 1/2 tbsp pickle juice
- 1/2 tsp salt adjust to preference
- 1/2 tsp ground black pepper adjust to preference
- 1/8 tsp paprika for sprinkling
Instructions
- Peel and chop the potatoes into 1/2 inch cubes. Place them in a large pot and cover with water. Bring the water to a boil and cook until the potatoes are fork tender, about 15 minutes. Drain the water and allow the potatoes to cool.
- Cut the hard-boiled eggs in half, remove the yolks, and roughly chop the whites. Mash the egg yolks in a medium bowl.
- Add the mayonnaise, Dijon mustard, pickle juice, salt, and black pepper to the bowl with the yolks. Mix until everything is smooth and well combined.
- Place the cooked potatoes, chopped egg whites, and green onions in a large bowl. Add the yolk mixture and mix until everything is incorporated. Sprinkle the potato salad with paprika and fresh herbs if desired, then refrigerate it until ready to serve!
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