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Tater Salad Deviled Eggs Recipe
Tater Salad Deviled Eggs Recipe photo by Taste of Home

Tater Salad Deviled Eggs Recipe

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Potato salad and deviled eggs—two of our favorite things come together in one mouthwatering appetizer. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + cooling
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Tater Salad Deviled Eggs in Simple & Delicious April/May 2012, p13

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.

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