Deviled Egg Potato Salad
If you love deviled eggs and classic potato salad, this Deviled Egg Potato Salad brings the best of both worlds to your table. Creamy, tangy, and packed with flavor, this dish transforms simple ingredients—potatoes and hard-boiled eggs—into a bold and satisfying side that's perfect for backyard barbecues, picnics, or a weekday dinner. Whether you're serving grilled meats or picnic favorites like hot dogs and burgers, this potato salad with egg is a guaranteed crowd-pleaser.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dinner, Salad
Cuisine American
Servings 10 Servings
Calories 370 kcal
- 2 pounds Yukon Gold potatoes or other thin-skinned variety
- 6 hard-boiled eggs
- ¾ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- Pinch of cayenne pepper optional for heat
- ¼ cup finely chopped red onion
- ¼ cup chopped green onions
- Extra green onions and paprika for garnish
Cook the potatoes: Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 10–12 minutes until fork-tender. Drain and rinse under cold water, then let them dry and cool.
Prepare the eggs: Peel the hard-boiled eggs. Separate yolks and whites. Finely chop the whites and set aside. Mash the yolks using a fork or press them through a fine metal strainer for an ultra-creamy base.
Make the deviled egg dressing: In a large bowl, combine the mashed yolks with mayo, mustard, vinegar, garlic, salt, paprika, and cayenne. Whisk until smooth and creamy.
Combine the salad: Add cooled potatoes to the dressing and stir gently to coat. Fold in chopped egg whites, red onion, and green onions until well combined.
Garnish and chill: Sprinkle with more green onions and a dash of paprika. Serve immediately or refrigerate for 1–2 hours for the flavors to meld beautifully.
For perfectly smooth and creamy deviled eggs, place the yolks in a metal strainer. Use a wooden spoon to quickly press them through the strainer. They will be almost powdery. Scrape the strainer clean and stir in the fillings of your choice.
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