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How to Make Deviled Egg Potato Salad
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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.