Deviled Eggs with Creamy Potato Salad Filling

1. 1

   Arrange the eggs in a single layer in a saucepan and add enough water to cover them by 1 inch. Cover the pan and bring the water to a boil over high heat. When the water reaches a boil, remove from the heat and let the eggs sit in the hot water for 15 minutes. Drain the water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise; scoop out the yolks and set them aside.

2. 2

   While the eggs cook, put the chopped potato in a saucepan and add enough water to cover; bring to a boil, reduce the heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain and let the potatoes cool.

3. 3

   Mash the reserved egg yolks with the pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Put the potato in a bowl and coarsely mash it with a fork; gently fold it into the egg yolk mixture.

4. 4

   Generously fill each egg half with the potato salad and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

• Calories 47.54 kcal Low Source
• Protein 3.15 g Low Source
• Carbs 2.61 g Moderate
• Total Fat 2.72 g Low Source
• Saturated Fat 0.54 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 87.5 mg High
• Sodium 76.24 mg Low Source
• Fiber 0.26 g Low Source
• Sugar 0.26 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 12.57 mg Low Source
• Iron 0.42 mg Low Source
• Potassium 39.55 mg Low Source
• Vitamin A 45.19 mcg_rae Low Source
• Vitamin C 0.05 mg Low Source
• Vitamin D 1.5 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Mustard