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Tater Salad Deviled Eggs Recipe

Tater Salad Deviled Eggs Recipe

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 YIELD:12 servings


  • 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


  • 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.

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

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Reviewed Apr. 4, 2015

"My grandkids love these and they are so easy to make."

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