baked potato, dice black olives, finely chopped black pepper celery, finely diced chives finely chopped eggs, boiled and peeled mayonnaise Optional Garnish: dill pickle wedge and paprika salt Yellow Mustard Appetizers

Wedding Food Ideas: Potato Salad Deviled Eggs

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Potato Salad Deviled Eggs
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Prep Time
20 minutes
Prep Time
20 minutes
Potato Salad Deviled Eggs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
  • 6 large eggs, boiled and peeled
  • 1/4 cup mayonnaise
  • 1 tablespoon Yellow Mustard
  • 2 tablespoons celery, finely diced
  • 2 tablespoons black olives, finely chopped
  • 1 teaspoon chives finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup baked potato, dice
  • Optional Garnish: dill pickle wedge and paprika
Servings:
Units:
Instructions
  1. Cut all the eggs in half.
  2. Place the white portions on a platter and the yolks in a small bowl.
  3. Mash up the yolks with a fork.
  4. Add the mayonnaise, mustard, celery, olives, chives, salt and pepper.
  5. Stir to combine.
  6. Fold in the diced potatoes.
  7. Spoon the yolk mixture into the center of the egg whites where the yolks once were.
  8. Garnish with dill pickle wedge and sprinkle with paprika.
  9. Store in the refrigerator until ready to serve.
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Source: ladybehindthecurtain.com

 

 

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