Devil Egg Salad: A Creamy and Savory Delight
A creamy and savory devil egg salad featuring tender potatoes and hard-boiled eggs, perfect for picnics and gatherings.
Equipment
- large pot
- bowl
- knife
- cutting board
- masher
Ingredients
- 2 pounds Yukon gold or red potatoes
- 1 tablespoon salt (for boiling water)
- 8 hard-boiled eggs
- 1 cup mayonnaise
- 3 tablespoons yellow mustard
- 2 tablespoons pickle relish (sweet or dill)
- ½ teaspoon salt (for seasoning mixture)
Garnish (Optional)
- paprika or chopped parsley
Instructions
- Boil whole potatoes in salted water for about 20 minutes until tender but not falling apart. Drain and cool before cutting into 1.5-inch cubes.
- Peel hard-boiled eggs, slice in half, remove yolks, and roughly chop the whites.
- Mash the egg yolks with mayonnaise, yellow mustard, pickle relish, and salt until smooth and creamy.
- Combine the chopped potatoes, egg whites, and yolk mixture in a large bowl. Mix gently.
- Cover and refrigerate for at least 2 hours to allow flavors to meld. Garnish with paprika or parsley before serving.
Notes
Do not use russet potatoes. For a lighter option, substitute half the mayonnaise with Greek yogurt. Dijon mustard can be used instead of yellow mustard. Consider adding celery, red onion, or hot sauce for extra flavor. This salad is best made a day ahead.