Deviled Egg Potato Salad
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 15 minutes
Servings: Makes 2 Quarts
Ingredients
- 3 pounds assorted baby potatoes, quartered
- 4 large hard-cooked eggs, peeled, halved, and separated
- ¾ cup mayonnaise
- 1 tablespoon water
- 1 tablespoon white distilled vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper, divided
- ¼ teaspoon Hungarian sweet paprika
- ½ cup finely chopped celery
- 3 tablespoons finely chopped red onion
- 1 tablespoon dill pickle relish
- chopped fresh chives, for garnish
Directions
In a large cast-iron Dutch oven, bring potatoes and water to cover by 2 inches to a boil over medium-high heat. Reduce heat, and simmer until fork-tender, about 10 minutes. Drain well.
In a large bowl, mash together egg yolks with a fork until crumbly; stir in mayonnaise, 1 tablespoon water, vinegar, mustard, salt, ¼ teaspoon pepper, and paprika until smooth.
Coarsely chop egg whites. Gently stir egg whites, potatoes, celery, onion, and relish into egg yolk mixture until well coated. Cover and refrigerate for up to 24 hours before serving. Just before serving, sprinkle with remaining 1⁄4 teaspoon pepper; garnish with chives, if desired.