Show Subscription Form




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

Tater Salad Deviled Eggs Recipe

Publisher Photo
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.

Reviews for Tater Salad Deviled Eggs

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT