- 6 Hard-Boiled Eggs
- 1 Large Potato, Chopped, Small Pieces
- 8 Slices Bacon, Cooked and In Bits
- 1 Cup Mayonnaise (or Substitute)
- 1 Tablespoon Mustard
- 4 Pickles, Chopped
- 1 1/2 Teaspoons Lemon Juice
- 1 Tablespoon Pickle Juice
- Granulated Garlic (Powder)
- Granulated Onion (Powder)
- Salt and Pepper
Both Deviled Eggs and Potato Salads are American classics, so we decided to mix them together to create an amazing recipe that everyone will love. For this Deviled Eggs recipe, we garnished the final dish with bacon, but if you are dieting and trying to be healthy, consider another topping or ingredient for the best Deviled Eggs. Either way, we guarantee this hors d’oeuvre will be a hit at any party or occasion, from Thanksgiving or Christmas to Easter or potlucks.
Step #1: First, you will need hard boiled eggs, as does any Deviled Eggs recipe (here is a link for those of you who want step by step instructions on how to boil eggs perfectly). Otherwise, we will assume you have 6 hard-boiled eggs ready for our recipe.
Step #2: Cut your large potato into small, cube-like pieces and boil until nearly well-cooked, which usually takes about 15 minutes. Drain water from pot and put potatoes into a medium-size bowl.
Step #3: Season the warm potatoes with salt and pepper, garlic and onion powder, and lemon juice. Feel free to season to your preference – some families love garlic, onions, and/or lemon juice. Toss and mix potatoes to evenly spread flavoring and set aside.
Step #4: Now, take the hard-boiled eggs and cut in half, lengthwise. Remove the yolk centers using a spoon and place into a smaller mixing bowl.
Step #5: Cut egg whites into small pieces and add in with seasoned potato mix.
Step #6: Cut and chop pickles into pieces, as small or large according to your preference, and add to bowl of potatoes and egg whites.
Step #7: Use a fork to mash the egg yolks in the small bowl. Add mayonnaise, mustard, pickle juice and a sprinkle of pepper, and mash until mixture is creamy, smooth and even.
Step #8: Add small bowl of egg yolk mixture to potatoes and mix well.
Step #9: Garnish the final plate with bacon bits.
Step #10: Cover your serving plate and chill in the refrigerator. Although most people like to serve Deviled Egg Potato Salad, or any potato salad, chilled, you can also eat it right away.