Deviled Potato And Egg Salad Food

DEVILED EGG POTATO SALAD

Steps:

• Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook just until fork tender.
• Drain and let the potatoes cool while you put together the rest of the salad.
• In a small bowl whisk together dressing ingredients and set aside.
• Cut 3 of the eggs in half and mash the yolks with a fork until smooth. Add the mashed yolks to the dressing. Chop the egg whites and the remaining eggs.
• In a large mixing bowl combine the chopped eggs, onion, celery, and cooled potatoes.
• Pour the dressing over the potato mixture and stir to combine. Taste and season with salt and black pepper to taste.
• Sprinkle the top with paprika and serve!

DEVILED POTATO SALAD

Steps:

• Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
• In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.

DEVILED POTATOES

Steps:

• Try deviled eggs in a new way: Pipe the filling onto potatoes! Mash the yolks of 12 hard-boiled eggs with 1/2 cup mayonnaise and 2 teaspoons Dijon mustard; season with salt and pepper (save the egg whites for an egg salad). Boil 12 baby potatoes in salted water until tender; halve lengthwise. Pipe the yolk mixture on top of the potatoes and sprinkle with paprika and chives.

DEVILED POTATO AND EGG SALAD

Steps:

• In a medium pot, add the eggs and cover with water. Bring to a full boil over medium heat, then cover the pot and turn off the heat. Let the eggs stand 10 minutes. Rinse under cold water, then roll and crack the shells. Put the eggs into cold water a few minutes to loosen the shells. Peel and chop the eggs and put them into a small bowl.
• Add the potatoes to a large pot and cover with water. Bring the potatoes to a boil over medium heat and salt the water. Cook until tender, about 12 to 15 minutes.
• Warm the chicken stock in small pot over low heat while the potatoes cook.
• Drain the potatoes, put them into a serving bowl and douse them with stock while very hot. Grate the onion over the potatoes. Stir in the chile pepper, celery, paprika, parsley and salt and pepper, to taste.
• In a small bowl, whisk together the vinegar, mustard, Worcestershire, hot sauce and oil.
• Add the eggs to the potato salad and pour in the dressing. Toss to combine and serve.

DEVILED EGG POTATO SALAD

Steps:

• Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
• Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
• Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.

DEVILED EGG POTATO SALAD WITH BACON

Steps:

• Cut potatoes into halves and boil until almost done (don't want them to fall apart). Drain potatoes.
• Put potatoes into medium size bowl. While they are still warm, add salt and pepper and the granulated garlic and onion (however much you prefer for taste) and lemon juice and toss potatoes. Set aside.
• Cut hard boiled eggs in half and take the yoke out and set aside in a small bowl. Cut the whites in little chunks and add to bowl with the potatoes.
• Cut pickles into pieces (as small or big as you prefer) and add to potatoes.
• Use fork and smoosh the yokes until you have gotten most of the lumps out. Add the mayo, mustard, some more granulated garlic and onion (easy on both of these as to not overpower the end flavor), pickle juice and pepper. Mix all together in small bowl.
• Add yoke/mayo mixture to potatoes. Mix well.
• Add the cooked and crumbled bacon and toss lightly.
• Cover and chill (or eat right away if you cant wait like I did!) :-).
• It's also very good with the pre-cubed pre-cooked grilled chicken pieces you can buy at the store.
• The best way to serve this potato salad is chilled but I took a taste and couldn't wait to eat it and it was still very good right after it was made! I hope you enjoy! Please let me know if you like it!

DEVILED EGG POTATO SALAD

Steps:

• Cut potatoes in half.
• In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 15 minutes. Drain when done, and place in a bowl to chill in the refrigerator.
• When the potatoes are cooled down enough to handle, but still warm, peel using a pairing knife. Then cube the potatoes.
• Peel and slice hard boiled eggs in half. Place the egg yolks in a mixing bowl, and set aside the egg whites.
• Mash the egg yolks, as you would for deviled eggs.
• Add mayonnaise, mustard, and vinegar to the mashed egg yolks and whisk until smooth and creamy.
• Fold dill relish into egg yolk mixture.
• Chop the egg whites and add them in with the diced potatoes. Gently toss to combine.
• Season with salt and pepper to taste.
• Chill at least 1 hour or preferably overnight before serving.

DEVILED EGG POTATO SALAD

Steps:

• Cook potatoes in boiling water 10 to 15 min. or just until tender; drain. Transfer to large bowl; cool.
• Mix dressing, mayo, mustard, lemon juice and 1/4 tsp. paprika until blended.
• Cut 4 eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork. Add 3 Tbsp. dressing mixture; mix well. Spoon into egg whites.
• Chop remaining eggs. Add to potatoes with the onions, radishes, garlic and remaining dressing mixture; mix lightly. Top with deviled eggs, remaining paprika and parsley.