Tater Salad Deviled Eggs Recipe

Tater Salad Deviled Eggs Recipe photo by Taste of Home

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Potato salad and deviled eggs—two of our favorite things come together in one mouthwatering appetizer. —Simple & Delicious Test Kitchen

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Tater Salad Deviled Eggs Recipe

Prep: 30 min. + cooling

Yield: 12 Servings

20 10 30

Ingredients

3/4 cup cubed small red potatoes
6 hard-cooked eggs
1/4 cup mayonnaise
2 teaspoons dill pickle relish
1 teaspoon Dijon mustard
Dash each salt and pepper
2 teaspoons minced fresh parsley

Directions

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool.
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the potatoes, mayonnaise, relish, mustard, salt and pepper; mix well. Stuff into egg whites. Sprinkle with parsley. Refrigerate until serving. Yield: 1 dozen.

Nutritional Facts 1 stuffed egg half equals 80 calories, 6 g fat (1 g saturated fat), 108 mg cholesterol, 88 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein.

Originally published as Tater Salad Deviled Eggs in Simple & Delicious April/May 2012, p13