Deviled Egg Potato Salad

This deviled egg potato salad recipe brings together creamy deviled egg filling and classic potato salad for the ultimate chilled side dish. Ideal for BBQs, potlucks, or a quick comforting lunch.

Prep time

15 minutes

Cook time

15 minutes

Total time

30 minutes

Yield

6 servings

Ingredients

2 lbs Yukon gold potatoes, peeled and cubed

6 large eggs, hard-boiled

1/2 cup mayonnaise or Greek yogurt

1 tbsp yellow or Dijon mustard

2 tbsp sweet pickle relish or finely chopped dill pickles

1 tbsp apple cider vinegar or pickle juice

1/2 tsp smoked paprika

Salt and black pepper to taste

Optional: chopped chives or dill

Instructions

1. Boil potatoes in salted water until fork-tender, about 10–12 minutes. Drain and let cool.
2. Peel and chop the eggs. Separate yolks from whites.
3. In a bowl, mash yolks with mayonnaise, mustard, relish, and vinegar until smooth.
4. Chop the egg whites and fold into the yolk mixture.
5. Gently mix potatoes with the deviled egg filling. Season with salt and pepper.
6. Chill for 1 hour to allow flavors to develop.
7. Sprinkle with paprika and herbs before serving.

Notes

For a lighter version, substitute mayo with plain Greek yogurt.

Use dill pickles instead of sweet relish for a tangier result.

Chilling thoroughly improves texture and taste.