“Deviled Egg” Potatoes
Fans of deviled eggs and potato salad will find he best of both worlds in this recipe. While herbs and crumbled bacon are suggested as garnishes, you can customize the toppings (try olives, fresh dill or sliced scallions) to suit anyone’s tastes.
Ingredients
- 8 to 10 small 2-inch red potatoes
- 4 to 5 hard-cooked eggs peeled and chopped
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 3 Tbsp. sweet pickle relish
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 Tbsp. dijon mustard
- Several dashes of hot sauce
- Salt and pepper
- Paprika for garnish
- Fresh herbs chives, parsley for garnish
- 2 strips crumbled cooked bacon for garnish
Instructions
- In a large saucepan over medium heat, cook potatoes in salted water (covering potatoes) until just tender with a fork, but still firm. Drain potatoes and allow to cool completely.
- Cut each potato in half and using a small spoon, remove a teaspoon or two from the center of the potato and put the removed potato pieces in a mixing bowl. Place the cut potato halves in a serving dish (you could even use a deviled egg dish) or 13-by-9-inch pan.
- Add the chopped egg, onion, celery, relish, sour cream, mayo, mustard and hot sauce to the potato in the bowl, mix throughly. Add salt and pepper to taste.
- Scoop mounds of the potato-and-egg mixture (a cookie scoop works well here) into the hollowed potato halves. Sprinkle each with a little paprika and top with fresh herbs and/or bacon.
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