Southern Deviled Egg Potato Salad
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This creamy deviled egg potato salad combines two Southern favorites into one irresistible side dish—perfect for picnics, BBQs, and summer gatherings.
Let’s talk potato salad—but not just any potato salad. I’m talking about deviled egg potato salad. If you’ve never combined the creamy, tangy filling of southern deviled eggs with tender potatoes in one glorious bowl, you’re in for a treat.
This recipe brings together two Southern favorites: the classic potato salad we all grew up with at picnics and church potlucks, and that zingy deviled egg filling that disappears way too fast at parties. Honestly, the first time I made this, I couldn’t believe how perfectly the flavors worked together. Now it’s my go-to side dish for Mother’s Day, Easter dinner, and any summer BBQ or family gathering.
Why You’ll Love This Southern Deviled Egg Potato Salad
It’s creamy, it’s bold, and it checks all the boxes for a proper traditional Southern potato salad. You get that rich texture from the yolks, a pop of tang from the mustard and pickle relish, and a satisfying bite from Yukon gold (or red!) potatoes. Plus, it’s super easy to throw together—nothing fancy, just real good food.
Ingredients You’ll Need
- Yukon gold or red potatoes – I love Yukon golds because they’re naturally buttery and hold their shape well, but red potatoes work great too. Just avoid russets—they tend to get too soft.
- Salt (for the boiling water) – Salting your water is key—it seasons the potatoes from the inside out while they cook.
- Hard-boiled eggs – These are the heart of the “deviled” flavor. I boil mine ahead of time and chill them for easy peeling.
- Mayonnaise – This gives the salad its creamy base. I use good ol’ Duke’s or Hellmann’s, but feel free to sub in half Greek yogurt if you want to lighten it up.
- Yellow Mustard – Adds that signature tangy zip you expect from a deviled egg. You can play with Dijon if you’re feeling fancy, but I always go classic here.
- Pickle relish (sweet or dill—your call!) – This is where you get that pop of flavor and texture. I lean sweet for a more traditional Southern vibe, but dill gives it a sharper punch.
- Salt – A little extra seasoning to balance everything out. Taste at the end—you can always add a bit more if needed.
If you love a good potato salad make sure to try our Sour Cream Potato Salad and English Pea and Potato Salad too!
Step-by-Step Instructions
Step 1 – Boil the Potatoes. Bring a large pot of water to a boil and stir in 1 tablespoon of salt. Carefully add the whole potatoes and boil for about 20 minutes, or until they’re tender when pierced with a fork but not falling apart.
Step 2 – Cool and Chop. Drain the potatoes and let them cool just enough to handle. Then cut them into roughly 1.5-inch cubes. No need to be exact—just aim for bite-sized pieces.
Step 3 – Prep the Eggs. Peel your hard-boiled eggs and slice them in half. Scoop out the yolks and place them in a small bowl. Roughly chop the egg whites and set them aside.
Step 4 – Make the Deviled Yolk Mixture. Mash the egg yolks with mayonnaise, yellow mustard, pickle relish, and 1/2 teaspoon salt. Stir until smooth and creamy—this is the flavor-packed heart of the dish.
Step 5 – Mix It All Together. In a large bowl, gently combine the chopped potatoes, egg whites, and yolk mixture. Toss everything until it’s evenly coated and beautifully creamy.
Step 6 – Chill to Set the Flavors. Cover the bowl tightly and refrigerate for at least 2 hours. This step is important—everything melds together and gets even tastier with time.
Step 7 – Garnish and Serve. Right before serving, sprinkle the top with a little paprika or chopped parsley for a pop of color. Then dig in and enjoy!
Make It Yours – Want to dress it up? Add some chopped celery for crunch (check out our Mustard Potato Salad)or a bit of red onion for extra zing. You could even toss in a little hot sauce if you’re feeling bold. This is a solid base recipe, and you can take it in any direction you like.
Make-Ahead Tips for Potlucks and Parties
Easy Potluck recipes are my favorite and one of the best things about deviled egg potato salad is how well it does when made ahead of time—it actually tastes better after it’s had a chance to chill and let the flavors come together.
Make It a Day Ahead: I like to make this salad the night before a get-together. That gives it plenty of time to soak up all the flavor from the deviled egg mixture. Just keep it tightly covered in the fridge until you’re ready to serve.
Prep in Stages: If you’re short on time, you can prep the components ahead of time. Boil the potatoes and eggs, chop them, and store them separately in the fridge. Then just mix everything together a few hours before serving.
Transporting to a Potluck: If you’re taking this on the road, pack it in a well-sealed container and keep it chilled in a cooler or insulated bag with ice packs. You can garnish it right before serving to keep it looking fresh.
Serving Tip: Set the bowl over a tray of ice if it’ll be sitting out for a while, especially outdoors. Food safety first—but also, no one wants warm potato salad (unless you’re making this amazing warm German Potato Salad!)
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Southern Deviled Potato Salad
Ingredients
- 2 pounds Yukon gold or red potatoes
- 1 tablespoon Salt
- 8 Hard-boiled eggs
- 1 cup Mayonnaise
- 3 tablespoons Yellow Mustard
- 2 tablespoons Pickle relish, sweet or dill
- 1/2 teaspoon Salt
Instructions
- Bring a large pot of water to a boil and add 1 tablespoon of salt. Carefully add the whole potatoes to the water and boil for 20 minutes or until potatoes are tender but not too soft.
- Drain potatoes and let them cool enough to handle before cutting them into 1.5 inch cubes.
- Peel your hard-boiled eggs and cut each one in half removing the yolk and placing the yolk in a small bowl.
- Once all of the yolks have been removed roughly chop eggs into bite-sized pieces.
- Add the mayonnaise, yellow mustard, pickle relish, and salt to the yolks and stir together until well mixed.
- In a large bowl combine the cut potatoes, chopped egg whites, and egg yolk mixture. Toss until well mixed.
- Tightly cover bowl and place in the refrigerator to chill for at least 2 hours.
- Serve with a sprinkle of paprika or some parsley for garnish.
Nutrition
