Best 3 Potato Deviled Eggs Recipe By Tasty Recipes
Indulge in a delightful culinary fusion that brings together two classic party favorites – potato salad and deviled eggs – to create a unique and irresistible dish: potato deviled eggs. This innovative appetizer combines the creamy richness of mashed potatoes with the tangy, savory filling of deviled eggs, resulting in a burst of flavors and textures that will tantalize your taste buds. With step-by-step instructions and variations for different tastes and preferences, this recipe guide will transform your gatherings into memorable occasions. Whether you prefer a traditional deviled egg filling or crave a spicy kick, the diverse recipes in this article cater to every palate. Get ready to impress your guests with this creative and delicious combination that is sure to become a hit at any party or potluck.
Check out the recipes below so you can choose the best recipe for yourself!
POTATO SALAD DEVILED EGGS
Sliced eggs stuffed with potato salad. Makes a great appetizer or brunch.
Provided by Sumrall Butler
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
- While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.
- In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.
Nutrition Facts : Calories 58.4 calories, Carbohydrate 4.7 g, Cholesterol 93.4 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 52.1 mg, Sugar 0.7 g
CLASSIC DEVILED EGGS RECIPE BY TASTY
Here's what you need: eggs, mayonnaise, yellow mustard, relish, salt, pepper, paprika, fresh parsley leaves
Provided by Vaughn Vreeland
Categories Appetizers
Time 30m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
- Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
- Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
- Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
- Enjoy!
Nutrition Facts : Calories 79 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
POTATO DEVILED EGGS RECIPE BY TASTY
Eggs and potatoes are a classic combo, but we bet you've never had them like this! The egg whites are swapped out for the potato cups, which are filled the classic creamy egg yolk filling (save the whites for another use!). Topped with fresh chives and crunchy bacon, these make the perfect one-bite snack for your next gathering.
Provided by Chris Salicrup
Categories Appetizers
Time 47m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Add the potatoes and 1½ teaspoons of salt to a large saucepan with enough cold water to cover the potatoes. Bring to a boil over high heat, then cook for 10-12 minutes, until tender when poked with a fork. Drain and let cool completely.
- Once the potatoes are cooled, cut in half and use a measuring spoon to scoop out 1 teaspoon of the center of each half.
- In a medium bowl, combine the egg yolks, sour cream, mustard, pepper, chives, and the remaining 1½ teaspoons of salt. Mash together with a fork until smooth.
- Transfer the deviled egg filling to a zip-top plastic bag. Snip off a corner of the bag to create an opening.
- Pipe the filling into the potato cups. Garnish with the bacon and chives.
- Enjoy!
Nutrition Facts : Calories 127 calories, Carbohydrate 14 grams, Fat 4 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
Tips:
- Use the right potatoes. Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russet potatoes, when boiled. This makes them ideal for potato deviled eggs because they won't fall apart when you slice them.
- Boil the potatoes until they are just tender. If you overcook them, they will be too soft and mushy. You should be able to easily pierce the potatoes with a fork when they are done boiling.
- Let the potatoes cool completely before slicing them. This will help to prevent them from breaking apart.
- Use a sharp knife to slice the potatoes. This will give you clean, even slices.
- Be careful not to overfill the potato slices with the filling. Otherwise, they will be difficult to eat.
- Chill the potato deviled eggs before serving. This will help them to set and firm up.
Conclusion:
Potato deviled eggs are a fun and easy appetizer or snack that can be enjoyed by people of all ages. They are perfect for parties and potlucks, and they can also be made ahead of time and stored in the refrigerator for later. With a few simple tips, you can make the perfect potato deviled eggs every time.
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