Deviled eggs. How can something so good get labeled with the devil surname? Doesn’t seem right. Isn’t it ironic that these little lovelies will be gracing 9 out of 10 church potluck tables?
There’s a reason for that. Deviled eggs are a definite crowd pleaser and very easy to make as really there are three main steps: boil eggs, mix the cooked yolks with a delicious base, and fill the cavity back up again. Easy peasy.
This recipe adds to the “mix the cooked yolks with a delicious base” by rethinking the egg salad as a potato-and-egg-salad base. Think of it as bringing two side dishes of potato salad and egg salad to your next potluck or family gathering. Or, make it to enjoy just by yourself.
Ingredients (Makes 12 deviled eggs)
6 eggs - 3 small Yukon gold potatoes, peeled - 1 dill pickle, minced - 1 celery rib, minced - 4 tablespoons mayonnaise - 1 tablespoon mustard - 1/4 teaspoon sea salt - 1/8 teaspoon black pepper - 2 tablespoons De Nigris Organic White Wine Vinegar - Smoked paprika, optional garnish
- Place eggs in pot with potatoes and cover with water. Place pot on medium-high heat until boiling. Keep pot uncovered. Once water boils, turn off heat and cover with lid. Set timer for fifteen minutes to sit.
- In a bowl, combine pickles, celery, mayonnaise, mustard, salt, pepper, and De Nigris Organic White Wine Vinegar.
- Remove potato from water and mince, adding to bowl with other ingredients.
- Remove skins from eggs under running cool water until all skins are removed. Slice eggs in half and remove yolks. Add to bowl with potatoes and other ingredients.
- Mix thoroughly and fill egg cavity with potato-and-egg-salad mixture. Sprinkle paprika as garnish, if desired.
- Serve and enjoy!
Post by nwaFoodie.