Potato Stuffed Deviled Eggs
by Sue Lau | Palatable Pastime
Deviled eggs were one of the first things I ever made as a child by myself. It was around Easter, when cooked eggs were abundant, and I, the big fan if deviled eggs, grew tired of just eating them plain, so went into the kitchen and fixed a few for myself. It wasn’t really cooking, so my experiments were largely unattended by my mom, who still probably eyed me from a vantage point unknown to me. Besides the deviled eggs that day, as I recall, I was cutting little foil wrapped chocolate eggs in half and filling them with peanut butter in an attempt to recreate Reese’s Cups. So you can see that even at a young age I was never really satisfied, and was looking for ways to take things to the next level.
Not that I am saying potato salad stuffed eggs are something really that clever. Hard cooked eggs and potato salad are both easy enough. And the concept of it- well. We put eggs in potato salad, so why not the other way around?
So as a concept, you don’t really even need to mess with making your own potato salad if you’re in a hurry, although the salad does use part of the eggs. If you ditch the yolks (which can be used in salads, as garnishes for steamed Spring veggies, or even in a cooked version of Caesar Salad Dressing), you could just fill these with potato salad from the deli at the market.
Ideas for excess cooked egg yolk:
- Mix yolks from four of the eggs into this dressing: Quick and Simple Caesar Dressing
- Crumble yolks and garnish spring vegetables such as steamed or roasted asparagus
- Mash yolks and mix with mayo for a tasty egg spread for toast
- Crumbled and added to chopped tossed salads
Potato Stuffed Deviled Eggs
- 8 hard cooked eggs
- 8 ounces new potatoes, cooked and chopped
- 2 slices bacon, cooked and crumbled
- 6 tbsp. mayonnaise
- 1/2 tsp. dijon mustard
- <1 scallion, minced
- salt and black pepper
- Place potatoes in a saucepan and cover with water and add salt; bring to a boil and cook 15-25 minutes or until you can *easily* slip a paring knife in and out of a potato; drain and cool.
- Cook bacon and crumble.
- Cooking eggs: for best results, use eggs you bought 5-7 days ago as they peel easier.
- Place raw eggs in a saucepan to fit in a single layer; cover with cold water. Bring to a rolling boil and boil exactly 10 minutes. Remove from heat and drain off hot water, run cold water over them and allow to cool.
- Peel cooled eggs and slice in half. Place yolks from 4 of the eggs in a mixing bowl to incorporate with potato salad; use the others in something else (see suggestions above).
- To the egg yolk in the mixing bowl, add chopped potatoes, crumbled bacon, mayonnaise, dijon mustard, scallion, salt and pepper (s&p to taste).
- Stir together then pulse a few times in a food processor until it is thick and almost smooth but not like a paste. If you don’t have a food processor you can try mashing a little bit with an old-fashioned potatoer masher, but I don’t suggest using a ricer.
- Fill piping bag fitted with a large star tip with salad and pipe into empty egg halves. Garnish with chopped chives, paprika, or slices of radish.
- Keep chilled until serving and serve cold.
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