Deviled Egg Potato Salad

Deviled Egg Potato Salad


  • 2# gold potatoes, diced into 1-in cubes
  • 8 hard boiled eggs
  • 2 green onions, finely chopped
  • 1 stalk celery, finely chopped

For the Dressing:

  • 1 cup mayonnaise
  • 1 Tbsp dijon mustard
  • ¼ tsp seasoned salt
  • 1 tsp cider vinegar
  • black pepper to taste
  • paprika for topping


  1. To hard boil eggs, put eggs in a saucepan and cover with water ½″ above eggs. Bring to a rolling boil over high heat. Once boiling, cover and remove from heat. Let stand covered for 15 minutes. Remove from hot water and place in a bowl of ice water or run under cold water for 5 minutes.
  2. In the meantime, add diced potatoes to a large pot with water and bring to a boil over high heat. Cook just until fork tender. 
  3. In a small bowl, whisk together dressing ingredients and set aside.
  4. Peel cooled eggs.  Slice 3 eggs in half, separate yolks and mash until smooth.  Add mashed yolks to dressing bowl.  Chop remaining eggs, preserving a few larger pieces for garnish.  
  5. In a large mixing bowl combine the chopped eggs, onion, celery, and cooled potatoes.
  6. Pour the dressing over the potatoes and stir to combine. Taste and season with the desired amount of salt and black pepper.
  7. Sprinkle the top with paprika, and chill or serve.