Deviled Egg Potato Salad – a delicious recipe with Eggs, Potatoes, Miracle, u00bc, Parsley Flakes, Fresh Chopped Chives. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place uncooked eggs into a pot and fill pot 3/4 full of water (enough to cover eggs). Bring water to a simmer and turn off heat. Leave the eggs sitting in the hot water for 10 minutes. Then drain eggs and place into cold water.
2
Cut potatoes into even bite-sized pieces. Place into a pot and cover with water. Bring to a boil and simmer till you can put a fork into them easily. Depending on the size of the cubes, this should take around 10 minutes. Drain, rinse and cover with cold water. Set aside.
3
In your salad bowl mix together all of the remaining ingredients.
4
When cooled, peel eggs and using an egg slicer, slice each egg once then turn the egg 90 degrees and slice again. Place the sliced/diced eggs into the salad bowl.
5
Finally, add the potatoes and stir gently together until everything is coated.
880
kcal
Calories
66
g
Fat
42
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 whole Eggs, 2 pounds New Potatoes, 1 cup Miracle Whip Or Mayonnaise, 1/4 cups Yellow Mustard, and more.
Yes, Deviled Egg Potato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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