About this recipe:These devilled eggs are a little different from the average devilled eggs. They are stuffed with a potato salad. The resulting eggs are delicious and perfect for dinner parties or party food.
1 large potato, coarsely chopped
2 teaspoons pickle
2 teaspoons mustard
4 teaspoons creamy salad dressing
salt to taste
ground black pepper to taste
paprika for garnish
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Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 2.5cm. Cover the saucepan and bring the water to the 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 lengthways 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 the 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, 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.