I made Bacon Jalapeno Deviled Eggs recipe a few weeks ago, and it hit me that this would be great as a Deviled Egg Potato Salad.
Typically I do a mayo/ mustard dressing for potato salad, and my favorite part is the chopped up egg…so why not combine these two into Deviled Egg Potato Salad?!
Bacon and eggs go together like peanut butter and jelly, so adding bacon made sense to me 🙂
The diced potatoes boil for 5 minutes, drain them and put them in the fridge to chill.
I will tell you the story of when I was in my early twenties and I made potato salad for the first time.
I didn’t chill the potatoes, so basically as I mixed everything together it slowly became mashed potato salad. Not good! Moral of this story…let your potatoes completely chill before mixing.
After you boil the eggs and peel them, cut them in half and place the yolks in one bowl and chop the egg whites into another bowl.
With a hand mixer blend the egg yolks with mayo, mustard, season salt, kosher salt, pepper, and hot sauce.
The potatoes go into the same bowl as the egg whites along with some celery and bacon. Then fold in the deviled egg mixture until it’s evenly mixed.
Taste for seasoning, I always taste and add things according to how I like them.
You could fry the bacon in a skillet or make it in the air fryer. The air fryer is my new favorite way to make bacon.
No flipping or splattering at all!
Chill deviled egg potato salad until ready to serve and enjoy!
This is deviled egg potato salad recipe is a great side dish to serve a crowd.
Other ideas for serving lots of people are…
Deviled Egg Potato Salad with Bacon
A combo of deviled eggs and potato salad made even better by adding BACON!
- 1 dozen eggs
- 2 pounds redskin potatoes diced
- 3/4 cup mayo
- 1/3 cup yellow mustard
- 1 Tbsp hot sauce
- kosher salt, pepper, season salt
- 1/2 cup celery finely diced
- 10 slices cooked, crumbled bacon
Fill a large pot with water about half full, bring to a boil, and then add diced potatoes. Bring back to a boil and cook for 5 minutes, drain, and place in the fridge to cool.
Place eggs in a large pot, cover with water. Bring to a boil, boil for 10 minutes, turn off the burner and let the eggs sit in the hot water for 45 minutes.
After 45 minutes add a few ice cubes to the water and peel the eggs.
Slice each egg in half, separate the yolks and egg whites. Place the yolks in a mixing bowl. Add mayo, mustard, hot sauce, kosher salt, pepper, and season salt to the egg yolks. Blend with a hand mixer for 2 minutes. Taste for seasoning and add more kosher salt, pepper, or season salt if needed.
Dice the egg whites and place in a large bowl. Add the chilled, diced potatoes, celery, and bacon to the bowl with the egg whites. Put the deviled egg mixture in the bowl and carefully stir until evenly mixed.
Note: Taste for seasoning and add more mayo, mustard, or season salt if needed according to your taste.