Potato Salad Deviled Eggs with Bacon and Chives
A fun Easter twist that combines two favorites in one bite—deviled eggs and potato salad! Made with prepared potato salad for ease, these creamy bites are topped with paprika, chives, and bacon for the perfect spring appetizer.
Servings: 8 servings
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.