This recipe is the marriage of two of my husband’s favorite things, deviled eggs and potatoes. After he came home from work, I handed him a plastic container with the deviled eggs that wouldn’t fit in the container I used for the rest of them and told him, “Because I love you.” Watching his eyes light up made my day. But when I told him that because of the added potato there was a lot of leftover filling he could eat with crackers, he asked me to marry him again.
I didn’t manage to fill them all pretty without a piping bag and tips. I also failed at keeping the paprika on just the filling, but no one seemed to care. They disappeared fast.
The extra filling is especially yummy on Wheat Thins Tomato and Basil crackers.
- 12 eggs
- 1 large potato
- 2-3 Tablespoons mayonnaise
- 1 Tablespoon mustard
- 2 Tablespoons sweet pickle relish
- salt and pepper to taste
- paprika for garnish
- Place the eggs in saucepan in a single layer. Fill with water to cover the eggs. Bring water to a boil. Cook eggs for 15 minutes once water is boiling.
- While the eggs are cooking, cut up potato and cover with water in a saucepan. Boil potato until tender. Drain, place in a bowl and mash. Let cool.
- Drain eggs and fill pan with cool water. Add ice to help eggs cool faster. Peel eggs once cold.
- Slice the cooled eggs in half lengthwise. Scoop out and reserve yolks.
- Once mashed potato is cool add egg yolks and mash together. Stir in mayonnaise, mustard, relish, salt and pepper until well blended.
- Stuff each egg half generously with potato salad and sprinkle with paprika. Cover and chill until ready to serve, at least 30 minutes.
- Amount of mayo, mustard and relish will need to be adjusted based on size of eggs and potato. Consistency should be thick and creamy.
- You can use a plastic bag, like a quart size plastic bag, to fill the eggs by cutting the corner off the bag and using it like a piping bag for icing.