Description
Sliced eggs stuffed with potato salad. Makes a great appetizer or brunch.
Ingredients
- 8 eggs
- 1 large potato, coarsely chopped
- 2 teaspoons pickle relish
- 2 teaspoons mustard
- 4 teaspoons creamy salad dressing (such as Miracle Whip®)
- salt to taste
- ground black pepper to taste
- paprika for garnish
Instructions
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling
- remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water
- then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise
- and scoop out and reserve the yolks.
- While the eggs are cooking
- place the cut-up potato into a saucepan with water to cover
- bring to a boil
- reduce heat
- and simmer until the potato pieces are tender
- 10 to 15 minutes. Drain the potato
- and let cool.
- In a bowl
- mash the reserved egg yolks with pickle relish
- mustard
- creamy dressing
- salt
- and pepper until well combined. Place the potato into a bowl
- and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad
- and sprinkle with paprika. Cover and chill until ready to serve
- at least 20 minutes.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 16