Apr 082016
 

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.

Potato Salad Deviled Eggs
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Ingredients
  1. 12 eggs
  2. 1 large potato
  3. 2-3 Tablespoons mayonnaise
  4. 1 Tablespoon mustard
  5. 2 Tablespoons sweet pickle relish
  6. salt and pepper to taste
  7. paprika for garnish
Instructions
  1. 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.
  2. 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.
  3. Drain eggs and fill pan with cool water. Add ice to help eggs cool faster. Peel eggs once cold.
  4. Slice the cooled eggs in half lengthwise. Scoop out and reserve yolks.
  5. Once mashed potato is cool add egg yolks and mash together. Stir in mayonnaise, mustard, relish, salt and pepper until well blended.
  6. Stuff each egg half generously with potato salad and sprinkle with paprika. Cover and chill until ready to serve, at least 30 minutes.
Notes
  1. Amount of mayo, mustard and relish will need to be adjusted based on size of eggs and potato. Consistency should be thick and creamy.
  2. 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.
Kryson's Kreations http://krysonskreations.com/
Potato-Salad-Deviled-Eggs

Jul 062011
 

•6 starchy medium Idaho potatoes
•EVOO, for drizzling
•Salt and pepper

Optional flavorings:
•Minced garlic and lots of minced fresh rosemary – Rachael’s favorite!
•Old Bay seasoning or Cajun Seasoning
•Chipotle chili powder
•Minced garlic, parmesan cheese and oregano

Pre-heat the oven to 400°F.

Arrange cooling or wire racks over two baking sheets.

Peel the potatoes lengthwise, leaving a patch of the skin on each end of the potatoes. Cut each potato into very thin fries lengthwise, no more than a quarter-inch thick – the thinner they are, the crispier the end product will be.

In a large bowl, dress the fries very lightly with EVOO – a couple of turns of the bowl ought to do the trick. Season with salt and pepper, then arrange the fries in single layer without crowding either baking sheet.

Place the fries in the oven and roast for 30 minutes. Remove the fries and increase the heat to 425°F. Toss the fries in large bowl again with the seasonings, garlic and herbs of choice. Return the fries to the oven and bake for another 15-20 minutes, until very crisp and brown.

This is one of many ”Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to http://www.yum-o.org.

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