Deviled Egg Potato Salad
This Deviled Egg Potato Salad is a creamy deviled egg potato salad side dish made with tender potatoes, hard-boiled eggs, mayonnaise, mustard, pepper, and crispy bacon pieces.
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I love bringing out this potato salad for family lunches, weekend cookouts, potlucks, and even simple weeknight dinners. It works so well for holidays too, like Easter, Thanksgiving, or any gathering where you need a crowd-pleasing side dish (potato salad is always a great choice).
It usually goes well with grilled meats like BBQ chicken, juicy burgers, or even crispy fried chicken.
How to Make Deviled Egg Potato Salad
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Peel the potatoes and dice them into small pieces.
2. Add the potatoes to a large pot filled halfway with water and boil for about 10 minutes, until potatoes are tender.
3. Drain into a colander in the sink and run under cold water to cool. Dump into a large bowl.
4. Prepare your hard boiled egg with whichever method you prefer. I like to boil for 10 minutes then cover for 10, then run under cold water, then peel.
5. Slice the hard boiled eggs in half, adding the cooked yolks to a medium bowl, and the cooked egg whites to a cutting board.
4. Use a fork to mash the yolks into a fine powder, then add mayonnaise and mustard. Stir until well combined, then pour over the potatoes, along with the pepper, and toss to combine.
5. Chop the egg whites into small pieces.
6. Fold the egg white and bacon pieces into the creamy potatoes.
7. Chill for 2 hours. Stir before serving.
Serve & Enjoy!
Important Recipe Notes
- Use Yukon Gold potatoes because they stay creamy and hold their shape. Try not to overcook them, or they can get mushy when mixed.
- After boiling, make sure to rinse the potatoes under cold water and let them cool before mixing. This helps the dressing stick better and keeps the salad from getting watery.
- The 2-hour chill is important. It gives the flavors time to blend and makes the salad taste even better. If you can chill it longer, that’s even better.
- Mash the yolks really well so the dressing becomes smooth and creamy. Then gently fold in the egg whites so you still get nice bites of texture.
- Make sure the bacon is fully cooked and crisp before adding it. Soft bacon can make the salad greasy.
- After chilling, give it a quick stir and adjust seasoning. Sometimes it needs a little extra salt, pepper, or mustard depending on your taste.
- This recipe actually tastes better the next day, so it’s a great make-ahead dish for parties or busy days.
- Keep refrigerated in an airtight container and consume within 3–4 days for best freshness.
Deviled Egg Potato Salad
Ingredients
- 2 pounds Yukon gold potatoes
- 6 hard boiled eggs
- 3/4 cup mayonnaise
- 2 tbsp mustard
- 1/4 tsp pepper
- 1/4 cup bacon pieces
Instructions
- Peel the potatoes, and dice into small pieces.
- Add the potatoes to a large pot filled halfway with water and boil for about 10 minutes, until potatoes are tender.
- Drain into a colander in the sink and run under cold water to cool. Dump into a large bowl.
- Prepare your hard boiled egg with whichever method you prefer. I like to boil for 10 minutes then cover for 10, then run under cold water, then peel.
- Slice the hard boiled eggs in half, adding the cooked yolks to a medium bowl, and the cooked egg whites to a cutting board.
- Use a fork to mash the yolks into a fine powder, then add mayonnaise and mustard. Stir until well combined, then pour over the potatoes, along with the pepper, and toss to combine.
- Chop the egg whites into small pieces.
- Fold the egg white and bacon pieces into the creamy potatoes.
- Chill for 2 hours. Stir before serving.
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