Potato Salad Deviled Eggs

Get two classic, all-time favorites in one!

Potato Salad Deviled Eggs

Yield: 6

Potato Salad Deviled Eggs

Ingredients

  • 6 hard cooked eggs, peeled
  • ¼ cup mayonnaise
  • 1 tsp. mustard, yellow or Dijon
  • ⅛ tsp. coarse kosher salt
  • ¼ cup finely diced cooked potato
  • 1 garlic clove, crushed
  • 1 tbsp. each minced red bell pepper, radish, chopped parsley

Instructions

  1. Cut hard cooked eggs in half lengthwise and remove yolk. Set whites aside.
  2. In the base of the Power Chef® System fitted with paddle attachment add yolks, mayonnaise, mustard, salt, garlic, vegetables and parsley. Cover and pull cord until mixture is well combined.
  3. Fold in potatoes and spoon mixture into egg white wells. Garnish with additional radish or parsley.

Notes

Hold up to 24 egg halves for mess-free transport in our Egg Tray Inserts.

• 6 hard cooked eggs, peeled
• ¼ cup mayonnaise
• 1 tsp. mustard, yellow or Dijon
• ⅛ tsp. coarse kosher salt
• ¼ cup finely diced cooked potato
• 1 garlic clove, crushed
• 1 tbsp. each minced red bell pepper, radish, chopped parsleyDirections:
1. Cut hard cooked eggs in half lengthwise and remove yolk. Set whites aside.
2. In the base of the Power Chef® System fitted with paddle attachment add yolks, mayonnaise, mustard, salt, garlic, vegetables and parsley. Cover and pull cord until mixture is well combined.
3. Fold in potatoes and spoon mixture into egg white wells. Garnish with additional radish or parsley.