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Tater Salad Deviled Eggs

 Tater Salad Deviled Eggs
Potato salad and deviled eggs—two of our favorite things come together in one mouthwatering appetizer. —Taste of Home Test Kitchen
12 ServingsPrep: 30 min. + cooling


  • 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


  • 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.