The tangy, creamy appeal of deviled eggs combines with the comforting weight of potato salad for a dish that blends the acidic, creamy deviled eggs with the pleasant heft of deviled egg potato salad.
Checklist of Ingredients
1 1/2 pounds fingerling potatoes, cut 1/2-inch thick crosswise (about 4 1/2 cups)
a dozen big eggs
mayonnaise (1/2 cup)
1 teaspoon mustard, yellow
1 tablespoon vinegar (white)
1 tsp. smoked paprika
salt (coarse) and pepper (freshly ground)
1 celery stalk, coarsely chopped (about 1/2 cup), plus more celery for serving
3 tablespoons red onion, coarsely chopped, plus extra for serving
Directions Checklist for Procedures
1st Step:
Bring 1 inch of water to a boil over the potatoes in a medium saucepan. Cook for about 10 minutes or until vegetables are soft; drain.
2nd Step:
In a small saucepan, crack the eggs and add enough water to cover them by 1 inch. Raise the temperature to high and bring the water to a boil. Turn off the heat, cover, and set aside for 7 minutes. Afterward, drain the eggs and chill them in cold water.
3rd Step:
Eggs should be peeled and halved lengthwise. Remove the yolks from the pan and mash them with a fork in a basin. Mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water are mixed together, then pressed through a sieve. Chop the egg whites coarsely and combine with the potatoes, celery, and onion in the yolk mixture. Salt & pepper to taste. Toss to blend and serve with more celery and onion on top.
If you are looking for a slow cooker bbq ribs recipe, visit sixsistersstuff.com.