Skip to Content

How to Make Deviled Egg Potato Salad

How to Make Deviled Egg Potato Salad

Last Updated on 17th December 2021 by

Potatoes and eggs have been staple foods since the beginning of time. Civilizations worldwide have created numerous cuisines using these two items that are still very popular today. Deviled Egg Potato Salad is one such delicious creation that has been around since the early 16th century.

It is believed to have originated in Germany, but then was carried further to Asia and America by immigrants, thus giving it a fusion makeover on the way. Today Deviled Egg Potato Salad is available in many variants, but it remains one of the most popular cuisines globally.

Served as a combination with a wide range of main courses, the salad goes perfectly well with Pink Rose wine or Sauvignon Blanc. However, many also prefer combining sparkling wine or light red wine along with it. If you are wondering how to make Deviled Eggs potato salad, this article is just what you need.

How To Make Deviled Egg Potato Salad

Contrary to its long and daunting name, the Deviled Egg Potato Salad is very easy and hassle-free to make. It is perfect as a side dish for a summer meal, the creamy salad is refreshing and delicious.  

If you are thinking about making Deviled Egg Potato Salad as quickly as possible, then starting with pre-boiled potatoes and eggs can save a lot of time. If that’s not an option, the total time needed is 45 minutes, including 30 minutes of prep time and 15 minutes of cooking time. 

Below is an easy recipe for a traditional American-style Deviled Egg potato Salad that is perfect for serving four people.

How to Make Deviled Egg Potato Salad
Print Recipe
No ratings yet

Deviled Egg Potato Salad


  • 6 hard-boiled eggs
  • 4 medium-size potatoes peeled and cut into ½ inch dices (Yukon gold potato is the best choice for this salad)
  • 2 tbsp Dijon mustard
  • 1 cup Mayonnaise
  • 1 tsp White vinegar 
  • 1 clove Finely minced garlic
  • ¼ cup Sliced Red Onion
  • 2 stalks Celery finely sliced
  • 3 tbsp Finely chopped Green onion
  • 1 tsp Smoked paprika
  • 1 tsp Cayenne Pepper
  • Salt and Pepper As per taste


  • Boil the eggs for 15 minutes or until hard-boiled.
  • Cook the potato cubes until soft and rinse them in cold water before setting them aside in a strainer to drain.
  • Separate the egg white from the yolk and set it aside.
  • Roughly mash the egg whites into small chunky pieces similar in size to the diced potato.
  • Ensure the eggs and the potatoes are completely cool to prevent the mayonnaise from breaking down when combined with hot ingredients.
  • In a separate bowl, mix the hard-boiled egg yolk with Dijon Mustard, vinegar, and mayonnaise to form a coarse paste-like consistency.
  • Add celery, onion, and garlic to the mixture and stir well until everything is well combined. Coarse garlic can be replaced by 1/4th teaspoon of garlic powder if needed.
  • Fold in the chopped egg white and potato dice into the mixture’
  • Add cayenne pepper, paprika and lightly toss everything to combine well.
  • Chill in the refrigerator for 2 hours.
  • Add salt and pepper and mix well and serve cold.

Tips For Making Deviled Egg Potato Salad Taste Great

Instead of adding vinegar, you can try using two teaspoons of freshly squeezed lemon juice. That will give the salad a distinctly fresh and tangy flavor, minus the smell and taste of vinegar.

Instead of traditional mayo, try to replace it with Japanese mayo as it is more flavorful and creamier than American mayo.

Garnishing with freshly chopped herbs like parsley, dill, or coriander enhances the flavors and adds an esthetic appeal to the salad. If there are kids, you can make the salad more colorful by adding a tablespoon each of Purple cabbage and yellow corn. This gives the salad a crunchier texture and a vibrant and colorful summer vibe.

You can also add relished Pickle to give a more crunchy texture and flavor to the salad. Also, it is best to add salt right before serving if you want to preserve the crunchiness of the salad.

Deviled Egg Potato Salad as a side dish is very versatile. It compliments Grilled Chicken, Smoked Ribs, BBQ roast, Steak, etc., perfectly. As a fusion twist, many even combine the salad with macaroni, pasta or baked beans.

Alternative Recipes Of Deviled Egg Potato Salad

Deviled Egg Potato salad has been around for so many centuries that there are many alternate versions that are equally as popular. While some of these are a perfect blend of soul food and easy-to-cook snacks, many have been created as complementary side dishes.

From Asia to America or Australia to Europe, each country has its variation of the salad.

How To Make Deviled Egg Macaroni Salad?

While potato is the staple ingredient of a perfect Deviled Egg Potato Salad, one of the most common twists to it is to add cooked macaroni instead. Eggs and macaronies are a heavenly pair by themselves. Adding the crunchy veggies, mayo, and mustard only balances the flavor better. This is yet another side dish that’s an easy transition from the original.

How To Make Egg Salad With Leftover Deviled Eggs?

Sometimes there are leftover deviled eggs that we have no idea what to do with. Combining lots of fresh vegetables and a tablespoon of extra mayonnaise changes the simple Deviled egg into a healthy and flavor-packed meal in itself. 

Wondering How to Make Deviled Egg Chicken Salad? Adding half a cup of leftover shredded chicken turns the original dish into a Deviled Egg Potato Chicken Salad, yet another tasty alternative! 

How To Make Vegan Deviled Egg Potato Salad?

Yes, there is a vegan alternative to this iconic side dish. No eggs, no mayonnaise, and yet some say vegan Deviled Egg Potato salad is way tastier. Baby potatoes are a perfect alternative to eggs.

Combining the crushed fluffy potato with Tahini instead of mayonnaise gives it the exact texture. Add a bit of hummus paste and olive oil, and this is the perfect Vegan alternative to enjoy on a summer day.

The Deviled Egg Potato Salad can be paired with any dish or simply enjoyed as a whole meal on its own. Packed with loads of nutritional elements and flavors, this is one of the simplest and quickest possible preparations that can never go wrong. 

Rate this post
Website | + posts

I'm Pauline, a retired patisserie chef, mother of four and now a full time food blogger! When i'm not cooking i love long walks, reading thriller novels and spending time with my grandkids. Head to my about me page to learn more about the woman behind the food!  You can find my Facebook here

Recipe Rating