Deviled Egg Potato Salad Recipe (2024)

FAQs

Should you make deviled eggs the night before or the day of? ›

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white. Follow this tip: Having just the right amount of mayonnaise in the filling makes for good flavor and good texture.

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

How do you make deviled eggs creamy, not lumpy? Get out your food processor: If you mix the yolks in your food processor with the mayonnaise and mustard, it will make the filling light and fully emulsified, like a mousse.

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

Russet, Yukon Gold, or red potatoes (new potatoes) are all excellent for potato salad. They do cook at different rates so be sure to adjust cook time depending on which type of potato you select.

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

Deviled eggs are a naturally rich, decadent food so adding something acidic such as vinegar or lemon juice in the mixture can brighten the flavors and keep them from tasting too rich.

Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy and perfectly smoky.

Each half of an egg is filled pretty high with a smooth and creamy egg yolk mixture. Each deviled egg is then topped with a piece of bacon, smoked paprika, and chives. It's definitely a rich appetizer, but it's so good.

Can you prep eggs the night before? ›

You can prepare eggs in advance to eat throughout the week. Eggs can last for several days in the fridge or for several months when frozen. There's a huge variety of egg-based dishes to choose from, and many of them can be meal prepped.

Make Ahead: Eggs can be cooked and peeled 3 days ahead.

Luckily there is a handy trick to achieving the perfect filling consistency, aside from your egg cooking technique. And it's easy to do. To help absorb excess liquid, fold some potato flakes into the yolk mixture. A few spoonfuls of the dried flakes add starch and richness to the yolk mixture.

Heat until water comes to a boil. Stir in 1 teaspoon of baking soda (trick for helping the eggs to peel easily), apply lid to cover, and remove from heat. Rest with the lid on for 12 minutes. Remove eggs to an ice water bath to cool.