Give your deviled eggs a delicious twist with these potato salad deviled eggs with bacon and chives—a creamy, flavor-packed bite that combines two classic favorites into one easy Easter appetizer perfect for spring entertaining.
If you love deviled eggs and potato salad, you’re going to love this easy mash-up of both! These potato salad deviled eggs combine two classic favorites into one creamy, flavor-packed bite that’s perfect for Easter, spring gatherings, and brunch.
Made with prepared potato salad for convenience, the egg yolks are blended with mustard and sweet pickle for a tangy, savory filling, then topped with paprika, fresh chives, and crispy bacon. It’s a simple twist on traditional deviled eggs that delivers big flavor with minimal effort.
Whether you’re planning your Easter menu or looking for an easy make-ahead appetizer, these potato salad deviled eggs with bacon and chives are always a crowd-pleasing favorite and perfect pairing with your Easter ham!
Making Potato Salad Deviled Eggs is my favorite kind of recipe, which is no recipe at all.
Use your favorite potato salad recipe to assemble and make these deviled eggs
or buy your potato salad at the grocery store deli! I bought a single serving size of potato salad
(about 1/3 pound) at the deli to use for 8 eggs (16 halves).
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Peeling those hard-boiled eggs is a tedious chore for me that usually ends with ugly,
pock-marked eggs. Older eggs (1 – 2 weeks) make for easier peeling,
but when we have a craving for deviled eggs, I don’t usually have older eggs on hand.
I’ve tried every tip I’ve read on peeling hard-boiled eggs and finally found one that worked:
Crack the shells of your hard-boiled before you shock the eggs in ice water!
Then peel them right away after they’re cool enough to handle.
The longer you leave eggs in cold water, the harder it is to remove their shells.
This is the method I use for perfect hard-boiled eggs:
Place eggs in a pan large enough to hold them in single layer, adding cold water to cover eggs by 1 inch. Bring eggs to boil over high heat. When they come to a boil, remove from burner and cover pan.
Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra-large). Place eggs in an ice water bath after giving them a light crack. When eggs are cool, gently tap egg on your countertop, rolling the egg until shell is finely crackled all over to loosen shell. Starting peeling at the large end, holding egg under cold running water to help ease off the shell.
Peel your eggs, cutting in half, removing the yolks. Mash your yolks with a fork, seasoning with salt and pepper. Add your potato salad, mixing with your egg yolks until your potato salad is finely textured and combined. Mix these deviled eggs using the ratio you like of potato salad-to-egg yolk. I used a sour cream potato salad from the deli and added some mustard and sweet pickle. Season with paprika, garnish with green onion or add whatever your like!
I topped our Potato Salad Deviled Eggs with some chives and crumbled bacon. If you like potato salad and deviled eggs, give this a try this with leftover Easter ham. These Potato Salad Deviled Eggs would be great to take to a potluck or picnic too!
Potato Salad Deviled Eggs with Bacon and Chives
Equipment
- medium saucepan
- mixing bowl
- fork or potato masher
- spoon or piping bag
Ingredients
- 8 large eggs
- 1/3 pound prepared potato salad about 1 cup
- 1 to 2 teaspoons yellow mustard
- 1 tablespoon sweet pickle relish or chopped sweet pickle
- Salt and pepper to taste
- Paprika for garnish
- 1 to 2 tablespoons chopped fresh chives
- 2 slices bacon cooked and crumbled
Instructions
- Place eggs in a saucepan in a single layer and cover with cold water by about 1 inch.
- Bring to a boil over high heat. Once boiling, remove from heat, cover, and let stand for 12 minutes.
- Transfer eggs to an ice bath and let cool completely. Peel under cold running water.
- Slice eggs in half lengthwise and carefully remove yolks.
- In a medium bowl, mash egg yolks with a fork. Season with salt and pepper.
- Add potato salad, mustard, and sweet pickle relish. Mash and stir until smooth and creamy.
- Spoon or pipe filling into egg whites.
- Sprinkle with paprika and garnish with chopped chives and crumbled bacon.
- Chill until ready to serve.
Notes
- Use your favorite homemade potato salad or a small deli container for convenience.
- A sour cream-based potato salad works especially well for a creamy filling.
- Adjust the amount of potato salad to egg yolks based on your preferred texture.
- For easy filling, transfer mixture to a zip-top bag and snip the corner to pipe into egg whites.
Frequently Asked Questions About Potato Salad Deviled Eggs
Can I use store-bought potato salad for deviled eggs?
Yes! Store-bought potato salad works beautifully in this recipe and makes prep quick and easy. A creamy, sour cream-based potato salad blends especially well with the egg yolks.
How far in advance can I make potato salad deviled eggs?
You can make them up to 24 hours in advance. Store covered in the refrigerator and add garnishes like bacon and chives just before serving for the freshest look and flavor.
What’s the best way to fill deviled eggs neatly?
For a clean, polished look, spoon the filling into a zip-top bag, snip the corner, and pipe it into the egg whites.
Can I make these without bacon?
Absolutely! They’re delicious without bacon or you can substitute with crispy fried onions or extra chives for garnish.
How do I keep deviled eggs from sliding on a platter?
Slice a tiny sliver off the bottom of each egg white half to create a flat base so they sit securely if not using a deviled egg dish.
Easter Meadow Deviled Egg Plate
Deviled Egg Container and Server with Lid
Wooden Deviled Egg Platter with Lid
Looking for more deviled egg ideas? You might also like:
Deviled Egg Baskets with Edible Flowers
These Deviled Egg Baskets make for a pretty presentation when you want to dress up your deviled eggs for a spring gathering or celebration~ ideal for a Derby party, garden club lunch, or bridal shower!
Colorful Naturally-Dyed Deviled Eggs & Steamer Method for Easy-to-Peel Hard Boiled Eggs
Give your deviled eggs an upgrade for festive and colorful addition to your spring or Easter menu using natural dyes. You’ll also find the best method to cook hard boiled eggs that are easy to peel every time!
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Well, I like both very much and especially like the idea of using deli potato salad – quick and convenient. I always look for the devilled eggs at a buffet. Such a treat!
Love both deviled eggs & potato salad. What a great idea!! Thanks..
I love the recipe idea but I could not take my eyes off your egg tray. Is it an heirloom or can it be purchased?
Hi, it’s a Bordallo Pinheiro Bunny Egg Platter from HomeGoods several years ago. You might find one on eBay :)
Thank you, Mary! I found one for me an one for my sister on eBay.
Yay for eBay! :)
Is that a vintage bunny tablecloth?
No, it’s a dish towel from Williams-Sonoma several years ago :)
Thanks so much for the egg peeling tip, I have always dreaded that part of using hb eggs in recipes. This recipe looks like a nice change from regular deviled eggs, can’t wait to try it.
Pat
Great egg tips Mary! Love the bunny platter and cloth~ I bet these are fabulous, especially garnished with bacon and chives, yum!
Jenna
This sounds so good, I’m afraid I’d eat the whole plate full! Thanks for the egg tips.
This is genius! I am bringing deviled eggs to my daughters for Easter so now am going to make THESE! Did you cut up the pieces of potato at all? Love this idea!!! Thanks, Mary!
Hi Pinky, Yes, you want to mix/mash everything until it has a smooth texture :)
I’m so doing this Mary!! Thank you !!!
Really, deviled eggs should be in its own food group. I dearly love them, and yours look scrumptious on your bunny platter. Enjoy your weekend!
Like you, I have tried all the hard boiled egg advice in search of the perfect egg! I even bought this gadget at Wsonoma you throw in with the eggs. Still, no perfection! I will try your method.
I love your tray too, very pretty! I have never had deviled eggs with Easter dinner, maybe that is a Southern thing? We serve them as an appy, or lunch during Easter week to use up all the colored eggs. Thank goodness we can use plastic eggs for the hunt now, that would be a lot of eggs to eat!
Sounds de-lish! Will have to try for Easter. Love the egg platter and the bunny dishtowel – how creative! You give us SO many good things Mary — thanks!
Well that was a double!! Going to try both!! Getting ready to hop to it…. franki
Mary,
Thank you ever so much about the tip for getting boiled eggs to peel before making deviled eggs. My husband does the deviled eggs for Easter as well as Christmas and Thanksgiving. He gets so frustrated when some of the eggs don’t peel well. Everyone takes a dish over to my mother-in-law’s house for these holidays. As well as the deviled eggs, we are providing Honey Baked ham. Enjoy your weekend.
Melodie
Love the potato salad deviled egg idea, will try it. I know my husband will love it! Just found a new way to cook hardboiled eggs, works like a charm – bring large pot of water to a boil, then lower the eggs into it ( I use a slotted spoon). Simmer gently 11 minutes, remove from heat, put eggs into cold water right away. Shells slip right off! And the shells do not crack when you put them into the hot water (I thought they would).
Those are beautiful and I am sure delicious! I will try some soon!
We love both deviled eggs and potato salad…Will have to try this combination!
When I had my cooking school in SC (early 80’s), traveling cooking teacher Shirley Corriher from Atlanta would come to teach several classes every few months. In one class she showed how to make perfect hard boiled eggs and I have been using that method ever since…never fails and never have that ugly green iron sulfite ring.
Can you share the secret to eliminating the green sulfite ring? Does it involve using salt in the water?
Thanks.
Thanks Mary for another version of deviled eggs.
Hi Dee, The green ring comes from overcooking the eggs. Just follow the guidelines for cooking times and no more green :)
I recently discovered your blog thanks to Foodiesleuth (comment above mine), aka Sonia, and am loving it. This sounds like a great way of snazzing-up deviled eggs, and will share with my friend who has a family who devours deviled eggs!
Oh, and right next to where I am writing this comment I see a pic with link for Lemon-Dill Chicken Salad Eggs! Will have to share that, too!
Yum-yum! You know I’m a deviled egg fan Mary, I love this combo! Very pretty with the chives and bacon too (bacon is pretty… right???:@)
Now I’m craving deviled eggs, Mary! However, I’ve never made them with potato salad,mbut when I make potato salad, I love sliced, hard cooked eggs added. This recipe is perfect! I love your darling egg plate, too.
LOVE the green/bunny tablecloth. Any chance it’s a current purchase? Two Easter dishes in one…what a great idea1
Hi Grandmom, It’s actually a dish towel from Williams-Sonoma several years ago :)
These sound terrific! Two of my most favorite dishes!! I will have to give this one a try! Hope things are well for you…hugs to Chloe and Gracie!!
You come up with the best recipes! Love this idea of two favorites served as one. Looks delicious too.
Happy Sunday to all……….Sarah and Sadie
Can’t wait to try your “yumalishous” recipe. Thank you for the inspiration.
Opening your blog is a highlight of my day. You make me smile, but I hardly think of you as semi retired. You are so zealous in your presentations. They’re never ordinary.
Thank you for such a fabulous idea. We did this, and they were the best deviled eggs we had ever had. I had some leftover filling, so we made open faced sandwiches. I heard three words – Is there more?
Easter and Passover blessings! I have to share a hard boiled egg tip that I recently learned for easy peel eggs and it works!! I’ve made them several times (a dozen at a time) and the eggs are a joy to peel.
Bring water to a boil. Carefully lower eggs into boiling water. I use a large pan and lower several at a time with a strainer. Boil for 14 minutes exactly. Immediately remove from heat, drain hot water and rinse with cold water. As soon as they are cool enough to handle, gently crack and roll around on the counter. Voila! The peel will practically fall off.