Devilled Egg Potato Salad

Devilled Egg Potato Salad

Whenever my family had a festivity, our table always had one or more tasty and creamy salads along with baked chicken, Rice Pilaf, and some Mexican desserts. And my favorite is the creamy potato salad. But when I started cooking, I intended to make meals even more nutritious, so I tried to add some protein to this salad, and it ended up in the deviled egg potato salad. This makes a nourishing and complete meal as well as a side to many courses.

It’s all about the basic ingredients! A few good quality russet potatoes and hard-boiled eggs, and of course, some culinary skills and you can pull off this great salad. Mayonnaise makes it creamy and mustard gives it a flavor and a bit of tang. You can also try my favorite Deviled egg pasta salad recipe.

Why would you like this recipe?

Ingredients For Devilled Egg Potato Salad

For Salad

mixing vegetables of Devilled Egg Potato Salad
  • 10 boiled eggs
  • 2 lb. Russet potatoes
  • ½ red onion diced
  • ⅓ cup green onion diced
  • 1-2 celery stalks chopped

For Dressing

preparing dressing for Devilled Egg Potato Salad
  • 1 ¼ cup mayonnaise
  • 1 tsp coarse-ground mustard
  • 1 tsp plain mustard
  • 1 tsp Dijon mustard
  • ½ cup sweet pickle relish
  • Salt and pepper up to taste


  • 2 hard-boiled eggs
  • ½ tsp paprika
  • Sliced fresh dill

Ingredient notes

  • Potatoes
cut potatoes for boiling

Make sure to use high-quality Russet potatoes or Yellow Potatoes. It is because when boiled, they do not break apart quickly and have a rich, buttery flavor. They also have a relatively lower starch content.

  • Eggs
hard boiled eggs for making salad

Select fresh and organic eggs and make sure you hard boil them. A soft-boiled egg will have a runny yolk which is not required for the salad.

  • Onion

Red and green onions add flavor and crunch to the salad. It compliments the creaminess of yolk and mayonnaise.

  • Mayonnaise

Mayonnaise forms the base of the dressing and makes it a creamy salad. You can select garlic mayo or low-fat mayonnaise if you are concerned about caloric intake.

  • Mustard

Mustard gives a specific tang to the salad which resonates with that of vinegar in Italian salads.

  • Sweet Pickle Relish

Relish makes the salad taste more balanced and holds all the flavors together.

Devilled Egg Potato Salad in a large bowl

Tips to make the Devilled egg potato salad

  • Remember to season the boiling water with salt when boiling potatoes. This will add flavor to otherwise completely bland potatoes.
  • Peel and cube the potatoes before boiling them to make the process quicker.
  • You can make it ahead of time and refrigerate it. Serve whenever you like because it is a cold salad.
  • If you think your salad is runny, try adding one or two more hard-boiled eggs. Use a thick consistency of mayonnaise, or if nothing works, try adding 1 tbsp of breadcrumbs.
  • To prevent the potatoes from breaking apart, remove them from heat as soon as they are tender. Rinse with cold water. Add them immediately to the salad.

How to make the deviled egg potato salad?

Step one: Boil the eggs:

hard boiled eggs for making salad
  • Gently place the eggs in a large pot. Add enough water to cover the eggs.
  • Add salt to the water and place the pot on medium-high heat. This will help remove the eggshell easily. Boil the eggs for 7 to 10 minutes.
  • Drain the hot water and allow the eggs to cool down a bit.
cutting egg whites in small pieces
  • Carefully peel them and cut them in small pieces.

Step two: Boil the potatoes

cut potatoes for boiling
  • Peel the potatoes and cut them into the desired shape i.e. cubes or triangles.
  • Place in a large pan and pour water to cover the potatoes. Add 1 tbsp of salt. This will season the potatoes and enhance their flavor.
  • Place on medium-high heat. Allow oiling for 25 to 30 minutes or until tender. Be careful not to overcook the potatoes because we do not want them mushy.
  • Drain the hot water and rinse the potatoes with cold water to stop the cooking process.

Step three: Prepare the dressing

  • While you are boiling the potatoes, you can prepare the dressing. Take out the boiled egg yolks and add them to a bowl. Mix mayonnaise, Dijon mustard, Plain yellow mustard, and coarse ground mustard.
Devilled Egg Potato Salad ingredients ready for mixing
  • Season with salt and black pepper powder.
  • Mix everything well for approx. 5 to 7 minutes o make it a smooth and creamy dressing.
preparing dressing for Devilled Egg Potato Salad

Step four: Assembling

  • In a large salad bowl, add boiled potatoes. Throw in the chopped red and green onions and celery.
mixing vegetables of Devilled Egg Potato Salad
  • Chop the boiled egg whites and add to the bowl.
  • Add the egg and mayo dressing and mix gently with the help of a wooden spoon so that the dressing coats all the potatoes.
mixing ingredients of Devilled Egg Potato Salad
  • Sprinkle the paprika. Refrigerate the salad for at least 30 minutes.
Devilled Egg Potato Salad ready for serving
  • Place two halved hard-boiled eggs on top of the salad bowl. Garnish with sliced dill before serving.
Devilled Egg Potato Salad -1

How to store Deviled Egg Potato Salad?

  • Since it is a make-ahead salad, You can prepare it completely and cover the salad bowl with a plastic cling film. Place the bowl in the refrigerator where it will stay good for 3 to 5 days.
  • It is not a good idea to store it at room temperature because eggs are perishable and might start to rot, especially in hot weather.
  • The salad is best when eaten fresh so, do devour it all the same day you make it!

How to freeze the Deviled egg potato salad?

  • Freezing the Deviled egg potato salad is not recommended. It is because when you thaw the salad, the potatoes get mushy and the mayo becomes runny. The salad not only loses its texture but its great fresh flavor too.

Alternative ingredients you may try:

The eggs and potatoes are the main ingredients for this salad. Aside from these, you can add many other ingredients for variation.

  • In all my salads, I do add red or green onions for their strong flavor and crunch. You can also add sliced black olives or sweet corn.
  • You can also add Beef bacon or cubed boiled chicken to increase the protein content and make it more flavorful.
  • Try replacing mayo with greek yogurt or cream for a different flavor yet a creamy texture.
  • Make it spicier by adding sliced jalapenos, green chilies, or red chili flakes.
  • Use vinegar instead of mustard to create a tangy and light filling.

Recipe Alternatives

Frequently Asked Questions:

Why is mustard or vinegar added to the devilled egg salad?

Devilled egg salad has a high-fat content. The yolks and mayonnaise are both heavy ingredients. If we incorporate vinegar, it gives a slightly tangy taste and makes the dressing lighter and airier. Vinegar balances out the heaviness of egg yolks and the sweetness of mayo and gives a good texture to the salad.

Why is it called deviled eggs?

The term deviled eggs was invented as early as the 18th century. This culinary term was used to identify fried or boiled egg dishes that had lots of spices and condiments. Eventually, the term defined only the eggs whose yolks were mixed with seasonings or some kind of sauce.

Can you boil eggs and potatoes together?

No! This is because the boiling times of both are different. Eggs boil quicker than potatoes, so it is recommended to use different utensils for boiling them. To save time, you can prepare the dressing and other ingredients as the eggs and potatoes boil.

Devilled Egg Potato Salad

Devilled Egg Potato Salad

Adalynn Ward
When you are in the mood for a creamy, fulfilling, and rich meal, try this blend of boiled eggs and tasty potato salad, to make a devilled egg potato salad.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch, Salad, Side Dish
Servings 4 people


For Salad

  • 10 boiled eggs
  • 2 lb. Russet potatoes
  • ½ red onion diced
  • cup green onion diced
  • 2 celery stalks chopped

For Dressing

  • cup mayonnaise
  • 1 tsp coarse-ground mustard
  • 1 tsp plain mustard
  • 1 tsp Dijon mustard
  • ½ cup sweet pickle relish
  • Salt and pepper up to taste


  • 2 hard-boiled eggs
  • ½ tsp paprika
  • Fresh dill Sliced

How to Make?

  • Place the eggs in a large saucepan and pour an ample amount of water. Place on medium-high heat and allow to boil for 7 to 8 minutes.
  • Drain the hot water and let it cool. Peel and set aside.
  • Place the potatoes in another pan and cover with water.
  • Allow boiling for 25 to 30 minutes or until tender but not overcooked.
  • Drain and rinse with cold water. Set aside.
  • Cut the boiled eggs in half and remove the yolks.
  • Put all the yolks in a salad bowl and mix in all the ingredients of the dressing.
  • Mash the yolks well with the ingredients so that a creamy mixture is formed.
  • Chop the egg whites and transfer them to the mixture.
  • Add potatoes, celery, and onions. Give all the ingredients a good mix until well incorporated.
  • Sprinkle paprika on top and refrigerate before serving.
  • Place halved hard-boiled eggs on top of the salad and garnish with dill just before serving.


Serving: 1bowlCalories: 362kcalCarbohydrates: 20gProtein: 10gFat: 25gSaturated Fat: 5gCholesterol: 200mgSodium: 340mgPotassium: 700mgFiber: 4gSugar: 1gVitamin A: 280IUVitamin C: 17mgCalcium: 75mgIron: 6mg
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Hello!! My name is Adalynn I love to eat, travel, and eat some more! I am married to the man of my dreams and have a beautiful little girl whose smiles can brighten anyone’s day!