Chunks of potatoes and hard-boiled eggs are tossed with a creamy deviled egg filling to create the best potato salad around! This recipe is perfect for picnics, barbecues, and potlucks.
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Easy Deviled Egg Potato Salad Recipe
If you love deviled eggs, you’re going to love this potato salad! I may be biased, but this is one of the best potato salad recipes you will ever find. I’ve tried many potato salad recipes and most of them are lacking something, to say the least.
This recipe is loaded with tender potatoes, hard-boiled eggs, mustard, and mayonnaise- it’s basically egg salad with potatoes. It’s thick, it’s creamy, it’s downright delicious.
Make this Creamy Deviled Egg Potato Salad for your next potluck or party and it’ll be the star of the show! I make this potato salad often and pair it with Fall Off the Bone Ribs, Southern Fried Fish, or classic hoagie sandwiches.
Ingredients Needed for Deviled Egg Potato Salad
This recipe uses simple and classic ingredients:
- Salt and pepper
- Paprika (optional)
Hellmann’s Real Mayonnaise
For this recipe, I use Hellman’s Mayonnaise (not sponsored). Duke’s Mayonnaise could be substituted but I do not recommend using Miracle Whip. It could throw the flavor way off and we don’t want that!
How to Make Hard-Boiled Eggs
Place 10 eggs in a large pot and fill with cold water so the eggs are covered by at least an inch of water. Add in a teaspoon of vinegar and a pinch of salt.
Heat the pot over high heat and bring the water to a rolling boil. Turn off the heat, cover, and let sit for about 12 minutes. Remove the eggs with a slotted spoon and place them in a large bowl of ice water.
Peel the eggs. Don’t worry, they’ll be getting chopped up anyway, so they don’t have to look perfect!
Pro Tip: Use older eggs so they’re easier to peel.
How to Make Creamy Deviled Egg Potato Salad
Begin this recipe by scrubbing, peeling, and quartering the potatoes.
In a large pot, cover the potatoes with cold water, bring the water to a boil, and boil uncovered for 15 to 20 minutes.
The potatoes should be fork-tender and almost falling apart. Drain the potatoes and set them aside.
Slice the hard-boiled eggs in half. Put the yolks in a large bowl. Chop the egg whites and set them aside.
Next, you will mash up the egg yolks, just like you would for deviled eggs. Using a fork seems to work the best for this. Add the mayo, mustard, vinegar, salt, and pepper, and whisk until smooth.
Add the chopped egg whites and onion to the egg yolk mixture.
Once the potatoes are cool enough to handle, dice them, and add them to the egg yolk mixture. Cover and chill for at least 1 hour or overnight before serving.
Finish this recipe by garnishing each serving with paprika.
How to Store Creamy Deviled Egg Potato Salad
Refrigerator: Store in an airtight container for up to five days.
Freezer: I do not recommend freezing Creamy Deviled Egg Potato Salad. This could dramatically change the texture and the dressing won’t be as creamy.
More Delicious Side Dish Recipes
Creamy Deviled Egg Potato Salad
- 10 hard boiled eggs peeled
- 3 to 4 lbs potatoes about 8
- 1 white onion diced
- 3 c mayo
- 2 tbsp vinegar
- 5 tbsp mustard
- 2 tsp salt
- 1/2 tsp pepper
- paprika for garnish
- Scrub, peel, and quarter the potatoes. In a large pot, cover the potatoes with cold water, bring to a boil, and boil for 15 to 20 minutes. The potatoes should be fork-tender and almost falling apart.
- Drain the potatoes and set aside.
- Slice the hard-boiled eggs in half. Put the yolks in a large bowl, chop the egg whites and set them aside.
- Mash the egg yolks, just like you would for deviled eggs. Add the mayo, mustard, vinegar, salt, and pepper and whisk until smooth.
- Add the chopped egg whites and onion to the egg yolk mixture.
- Once the potatoes have cooled, dice them, and add them to the egg yolk mixture.
- Cover and chill at least 1 hour or overnight before serving. Garnish with paprika.
*Nutrition information is an estimate and will vary based on ingredients used and cooking methods.
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