Deviled Potato and Egg Salad Recipe

Name: Deviled Potato and Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 1 1/2 pounds small Yukon gold potatoes, halved and quartered; Salt; 1 cup chicken stock; 1 small onion, peeled; 1 small red chile seeded and finely chopped; 2 ribs celery, chopped; 1 teaspoon paprika, 1/3 palmful; A small handful flat-leaf parsley, finely chopped; Freshly ground black pepper; 3 tablespoons cider vinegar; 2 rounded tablespoons yellow mustard; 1 tablespoon Worcestershire; 2 teaspoons hot sauce; 1/3 cup extra-virgin olive oil

Servings: persons

4 large eggs
1 1/2 pounds small Yukon gold potatoes, halved and quartered
Salt
1 cup chicken stock
1 small onion, peeled
1 small red chile seeded and finely chopped
2 ribs celery, chopped
1 teaspoon paprika, 1/3 palmful
A small handful flat-leaf parsley, finely chopped
Freshly ground black pepper
3 tablespoons cider vinegar
2 rounded tablespoons yellow mustard
1 tablespoon Worcestershire
2 teaspoons hot sauce
1/3 cup extra-virgin olive oil

1
In a medium pot, add the eggs and cover with water.
2
Bring to a full boil over medium heat, then cover the pot and turn off the heat.
3
Let the eggs stand 10 minutes.
4
Rinse under cold water, then roll and crack the shells.
5
Put the eggs into cold water a few minutes to loosen the shells.
6
Peel and chop the eggs and put them into a small bowl.
7
Add the potatoes to a large pot and cover with water.
8
Bring the potatoes to a boil over medium heat and salt the water.
9
Cook until tender, about 12 to 15 minutes.
10
Warm the chicken stock in small pot over low heat while the potatoes cook.
11
Drain the potatoes, put them into a serving bowl and douse them with stock while very hot.
12
Grate the onion over the potatoes.
13
Stir in the chile pepper, celery, paprika, parsley and salt and pepper, to taste.
14
In a small bowl, whisk together the vinegar, mustard, Worcestershire, hot sauce and oil.
15
Add the eggs to the potato salad and pour in the dressing.
16
Toss to combine and serve.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 large eggs, 1 1/2 pounds small Yukon gold potatoes, halved and quartered, Salt, 1 cup chicken stock, and more.

Yes, Deviled Potato and Egg 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.

Deviled Potato and Egg Salad

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