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5 from 3 votes

Deviled Egg Potato Salad

Deviled Egg Potato Salad is a mashup of two of my favorite summer foods that I like to see at any BBQ, picnic, or potluck gathering. It's a riff on two classics that go so well together that I figured I might as well just give in and make them at the same time!
Prep Time25 mins
Cook Time15 mins
Additional Time1 hr
Total Time1 hr 40 mins
Course: Side Dish
Cuisine: American
Servings: 12 servings
Calories: 330kcal
Author: Amy Nash


Deviled Eggs

  • 12 [hard boiled eggs]
  • ½ cup mayonnaise
  • 1 Tablespoon yellow mustard
  • 1 Tablespoon white vinegar
  • ½ teaspoon salt
  • ¼ teaspoon smoked paprika

Potato Salad

  • 2 ½ lbs. yukon gold potatoes
  • 3 Tablespoons white vinegar
  • 1 bunch green onions chopped
  • 2 stalks celery finely chopped
  • ¾ cup mayonnaise
  • ¾ cup Miracle Whip
  • ¼ cup yellow mustard
  • 1 ½ teaspoons celery seed
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Pinch of garlic powder
  • ¼ cup chopped dill pickle optional
  • 2 Tablespoons pickle juice optional


Deviled Eggs

  • Peel the eggs, then slice in half lengthwise and remove the yolks from the whites. Place the yolks in a medium bowl and add mayonnaise, mustard, vinegar, and salt. Mash with a fork until smooth.
  • Transfer to a large ziploc bag and snip off about ½-inch of one corner to pipe the deviled egg filling into the center of 12 of the egg white halves. Chop and reserve the remaining egg white halves and any unused deviled egg filling (usually around ¼ cup) for adding to the potato salad.

Potato Salad

  • Scrub the potatoes well, then dice into ½-inch pieces and add to a large pot. Fill with cold water until it covers the potatoes by 1 inch. Add 1 tablespoon of salt to the water and bring to a boil over high heat, then reduce heat to medium-high. Cook just until the potatoes can be pierced easily with a fork, then drain well and transfer to a large mixing bowl. Add the vinegar and stir. Let sit 15 minutes to cool slightly.
  • To the potatoes, add the reserved egg whites and any leftover deviled egg filling, green onions, celery, mayonnaise, Miracle Whip, mustard, celery seed, salt, pepper, garlic powder, and chopped pickles and pickle juice, if using. Stir to combine, then taste and add more salt, if needed.
  • Transfer potato salad to a large serving bowl, then arrange the deviled eggs on top. Sprinkle with paprika and chill for at least 1 hour or overnight before serving.


Calories: 330kcal | Carbohydrates: 21g | Protein: 9g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 673mg | Potassium: 495mg | Fiber: 3g | Sugar: 4g | Vitamin A: 332IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 2mg