Description
A fun twist on classic deviled eggs and potato salad, perfect for picnics and potlucks.
Ingredients
Scale
- 4 large eggs
- 4 medium potatoes, peeled and diced
- 1 cup mayonnaise
- 1 tablespoon mustard (yellow or Dijon)
- 1 teaspoon vinegar
- Salt and pepper to taste
- 2 green onions, chopped
- Paprika for garnish
Instructions
- Place the diced potatoes in a pot and cover them with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
- Hard boil the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat and let sit for 10-12 minutes. Then, cool them under cold water and peel.
- In a large bowl, mash the eggs lightly with a fork. Add the cooled potatoes, mayonnaise, mustard, vinegar, salt, and pepper. Mix well until combined.
- Gently fold in the chopped green onions.
- Transfer to a serving dish and sprinkle paprika on top for garnish.
Notes
For a richer flavor, experiment with adding an extra yolk or diced pickles for crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 190mg