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Deviled Egg Potato Salad brings together two cookout favorites in one creamy, chilled side dish: classic potato salad and deviled eggs. It’s perfect for BBQs, Easter, potlucks, and summer dinners because you get the comfort of potato salad with that tangy, savory deviled egg flavor in every scoop.
This Deviled Egg Potato Salad recipe takes the best part of deviled eggs, the creamy filling, and turns it into the dressing for potato salad. So, instead of only getting bits of egg here and there, every bite has that rich yolk, mustard, pickle juice, and paprika flavor folded right into the potatoes. Serve it with Air Fryer BBQ Wings, Slow Cooker Ribs, and Homemade Cornbread for an easy cookout-style meal.
Why You’ll Love This Deviled Egg Potato Salad
- It uses the best part of deviled eggs: The creamy filling becomes the potato salad dressing, so every scoop has that tangy, savory flavor.
- It’s easy to make ahead: This salad needs time to chill, so you can make it before guests arrive and cross one more thing off your list.
- You can adjust it to your taste: Add a little more mustard, pickle juice, paprika, or herbs depending on how you like your deviled eggs.
What You’ll Need
A few notes before you start. The full ingredient amounts are in the recipe card.
- Yukon Gold potatoes: These are my favorite here because they get creamy without falling apart. Cut them about the same size so they cook evenly.
- Eggs: The yolks go into the dressing, and the whites get chopped into the salad.
- Celery: Adds crunch so the salad does not feel too soft.
- Red onion: Dice it small so you get a little bite without a big piece of onion taking over.
- Fresh chives: Adds mild onion flavor and a fresh finish.
For the Deviled Egg-Style Dressing
- Mayonnaise: Makes the dressing creamy.
- Dijon mustard: Adds tang and a little depth.
- Yellow mustard: Gives the dressing that classic deviled egg flavor.
- Dill pickle juice: Brightens everything up so the dressing does not taste heavy.
- Garlic powder and onion powder: Easy ways to add savory flavor.
- Salt and black pepper: Taste the dressing before adding it to the potatoes so you can adjust it.
- Smoked paprika: Adds smoky flavor, color, and that deviled egg look.
How to Make Deviled Egg Potato Salad Without Mushy Potatoes
Use the step-by-step photos as your guide for what to look for when you’re making this.
Cook and Cool the Potatoes
The potatoes should be fork-tender but still holding their shape. After draining, spread them out on a baking sheet so the steam can escape. This helps them cool without bringing extra moisture into the dressing.
Prep the Eggs
Boil the eggs on the stove or use my Air Fryer Eggs. Let them cool completely before peeling, then keep the yolks and whites separate. The yolks make the dressing creamy, while the chopped whites give the salad more texture.
Make the Deviled Egg-Style Dressing
The dressing should taste like the inside of a deviled egg before you add it to the potatoes. If it tastes flat, add a little more mustard, pickle juice, salt, or pepper. The potatoes will mellow the flavor, so the dressing should taste bold on its own.
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Fold and Chill
Fold gently so the potatoes stay in chunks instead of turning mashed. Chill the salad before serving so the dressing thickens and the flavor settles. Finish with extra chives and smoked paprika right before it goes on the table.
Tips for the Best Deviled Egg Potato Salad
- Cool the potatoes before mixing: Hot potatoes can make the dressing loose and break apart more easily (and we want to avoid them turning into mashed potatoes)
- Use cold eggs for easier peeling: An ice bath helps the eggs cool quickly and makes them easier to handle.
- Taste the dressing first: season the dressing to your preference before folding it in with the potatoes.
- Make it up to 24 hours ahead: Stir before serving. If it thickens in the fridge, add a spoonful of mayo or a small splash of pickle juice.
- Add bacon if you want crunch: Crispy crumbled bacon is a delicious smoky, salty add-in.
Easy Swaps & Add-Ins
- Use a different potato: Red potatoes work well because they hold their shape. Peeled russet potatoes can work too.
- Add more crunch: Stir in finely diced pickles, sweet relish, or extra celery.
- Change the herbs: Use dill or parsley if you do not have chives.
- Make it tangier: Add more Dijon mustard or pickle juice.
- Lighten the dressing: Swap part of the mayo for plain Greek yogurt if you like a tangier dressing.
- Need a low-carb option: If you want a potato salad-style side for a low-carb table, try my Keto Potato Salad.
What to Serve With Deviled Egg Potato Salad
I usually serve Deviled Egg Potato Salad with BBQ-style mains because the creamy, tangy dressing is so good with smoky, saucy, and savory flavors.
If you’re making chicken, try it with Air Fryer BBQ Chicken Drumsticks, Air Fryer BBQ Chicken Breasts, or Air Fryer BBQ Chicken Thighs.
For ribs, serve it with Air Fryer Ribs or Fall Off the Bone Ribs.
If you want something bready on the side, add Cornbread Muffins or Homemade Cornbread. For another make-ahead side dish to set out with it, try Southern Potato Salad, Mexican Street Corn Pasta Salad, or Chicken Salad with Dill Pickles.
How to Store Leftovers
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving.
- Freeze: The potatoes and mayo-based dressing can separate after thawing so you should not freeze this dish.
- Reheat: This recipe is served chilled, so there’s no need to reheat it. If it thickens in the fridge, stir in a little mayo or pickle juice before serving.
FAQs
The dressing is the main difference. The yolks are mashed with mayo, mustard, pickle juice, and paprika, so the salad tastes more like deviled eggs instead of regular potato salad with chopped eggs mixed in.
Yes. You can make it up to 24 hours in advance. Keep it covered in the refrigerator, then stir before serving.
Yukon Gold potatoes are my favorite because they get creamy but still hold their shape. Red potatoes also work well.
Add a little more Dijon mustard, pickle juice, or smoked paprika to the dressing. Taste it before mixing it with the potatoes so you can adjust it while it is still easy.
Yes. This salad is best served chilled. The dressing thickens in the fridge, and the flavor gets better after it has time to sit.
Deviled Egg Potato Salad
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Ingredients
- 2 lb Yukon Gold potatoes, cut into 1-inch chunks
- 8 large Eggs
- 1 cup celery, finely diced
- 1/4 cup Red Onion, finely diced
- 2 tbsp fresh chives, chopped, plus more for garnish
Deviled Egg Dressing
- 3/4 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Yellow Mustard
- 1/4 cup pickle juice
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Natural Ancient Sea Salt, or more to taste
- 1/4 tsp Black Pepper
- 1/2 tsp Smoked Paprika, plus more for garnish
Instructions
- Boil the potatoes in a large pot of salted water for about 12-14 minutes until tender and cooked through.
- Boil the eggs: At the same time, add the eggs into a large saucepan and cover with water. Bring the water to a boil and then cover the saucepan and remove from heat. Allow the eggs to stay covered for about 12 minutes. Then immediately move them to a bowl of ice water until they cool completely.
- Drain the potatoes well and then gently spread them out on a baking sheet to dry and cool.
- Peel the eggs and separate the white and yolks into different bowls. Chop the egg whites into pieces. Mash the yolks.
- Make the deviled egg dressing: Add the mayonnaise, Dijon mustard, yellow mustard, pickle juice, garlic powder, onion powder, salt, pepper and smoked paprika into the bowl with the egg yolks. Mix well until combined.
- In a large bowl, add the potatoes, celery, red onion, chives and egg whites. Give this a good toss.
- Pour the dressing over the potato mixture and gently toss until everything is coated in dressing. Cover and refrigerate for about an hour to allow the flavors to develop.
- When ready to serve, top with more fresh chopped chives and a good sprinkle of smoked paprika.
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Recipe Notes
- Cool the potatoes before mixing: Let the potatoes cool after draining so they do not break apart or make the dressing loose.
- Use cold eggs for easier peeling: Let the eggs cool completely before peeling. You can also use Air Fryer Eggs if you want an easy hard-boiled egg option.
- Taste the dressing first: The potatoes will mellow the flavor, so the dressing should taste creamy, tangy, and well-seasoned before you fold it in.
- Make it ahead: You can make this up to 24 hours in advance. Stir before serving.
- Refresh leftovers if needed: If the salad thickens in the fridge, stir in a spoonful of mayo or a small splash of pickle juice.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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