Deviled Egg Potato Salad Recipe

Deviled Egg Potato Salad is a creamy, tangy barbecue side dish made with simple, familiar ingredients. It brings together the rich flavor of deviled eggs and the comforting texture of classic potato salad in one easy recipe. This chilled side is perfect for summer cookouts, potlucks, family gatherings, and backyard dinners. For extra flavor, you can finish it with crispy bacon, chopped green onions, and a sprinkle of paprika.

Why Make This Deviled Egg Potato Salad

This Deviled Egg Potato Salad is a crowd-pleasing side dish that works beautifully with grilled meats, sandwiches, chicken, wings, burgers, and other barbecue favorites. It has the familiar comfort of potato salad with the bold, savory flavor of deviled eggs. The mashed egg yolks blend into the dressing, giving the salad its signature creamy texture and tangy taste.

The recipe is simple to prepare and uses ingredients you may already have on hand, including potatoes, hard-boiled eggs, mayonnaise, Dijon mustard, vinegar, celery, relish, and seasonings. It is hearty enough to feed a group and easy to adjust to your taste. If you like more tang, add extra Dijon mustard or apple cider vinegar. If you prefer more crunch, increase the celery or add finely chopped vegetables.

You can make this potato salad with russet potatoes or Yukon gold potatoes. Russets create a soft, classic texture, while Yukon gold potatoes offer a naturally buttery bite. Both work well, so choose the potato you enjoy most. This recipe is also flexible enough for small changes, such as adding crispy bacon on top before serving or using plain Greek yogurt in place of some or all of the mayonnaise for a lighter option.

Ingredient Notes

All ingredients and exact measurements are listed in the recipe card below.

Potatoes. Russet potatoes are a great choice for this recipe because they become tender and creamy once cooked. Yukon gold potatoes also work well if you prefer a slightly firmer, buttery texture. Cut the potatoes into even one-inch cubes so they cook at the same rate.

Hard-Boiled Eggs. This recipe uses 10 to 12 hard-boiled eggs. The yolks are mashed into the dressing to create the deviled egg flavor, while the chopped whites add texture and protein throughout the salad.

Mayonnaise. Mayonnaise gives the salad its classic creamy base. If you want a lighter version, you can replace some or all of it with plain Greek yogurt.

Dijon Mustard. Dijon mustard adds tang and depth to the dressing. Add a little more if you want a sharper deviled egg flavor.

Apple Cider Vinegar. Vinegar brightens the creamy dressing and balances the richness of the eggs and mayonnaise.

Dill Relish. Dill relish adds a salty, tangy bite that works especially well with the deviled egg-style dressing.

Steps To Make This Recipe

Step One. Peel the potatoes and cut them into small one-inch cubes. Place them in a large pot and cover them with water. Add a generous pinch of salt, then boil until the potatoes are just tender, about 15 minutes. They should be easy to pierce with a fork but not falling apart. Avoid overcooking, because the potatoes should hold some texture in the finished salad.

Step Two. Drain the potatoes well and transfer them to a bowl. Place the bowl in the refrigerator so the potatoes can cool. While they chill, peel the hard-boiled eggs and slice them in half. Remove the yolks and place them in a mixing bowl. Set the egg whites aside for chopping later.

Step Three. Mash the egg yolks as you would for deviled eggs. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, paprika, garlic, shallot, and red pepper flakes if using. Whisk everything together until the dressing is smooth, creamy, and well combined.

Step Four. Fold the dill relish into the egg yolk dressing. Chop the egg whites and celery, then add them to the chilled potatoes. Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Taste and adjust with more salt, pepper, mayonnaise, or mustard if needed. Chill the potato salad for at least 30 minutes before serving. Garnish with paprika and chopped green onions. If adding crispy bacon, crumble it over the top just before serving.

Recipe Pairings

This Deviled Egg Potato Salad pairs well with classic barbecue foods and easy summer meals. Serve it with rotisserie chicken, pulled chicken burgers, chicken kabobs, lemon pepper wings, grilled meats, sandwiches, or picnic-style mains. It is creamy, filling, and flavorful enough to stand out on the table while still working with a wide variety of dishes.

Other BBQ Side Dishes To Try

Side Dishes

Spicy Mac And Cheese

Lunch

Naked Chicken Tenders

Salads

Watermelon Basil Salad

Appetizers

Burrata Tomato Salad