Ultimate Deviled Egg Potato Salad with Bacon
This Ultimate Deviled Egg Potato Salad with Bacon combines the creamy goodness of deviled eggs with the heartiness of potato salad, perfect for picnics and gatherings.
Ingredients
For the salad
- 2 pounds potatoes, diced
- 6 pieces eggs
- 1 cup mayonnaise
- 2 tablespoons mustard
- ½ cup cooked bacon, crumbled
- ¼ cup red onion, finely chopped
- ¼ cup celery, chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions
Preparation
- Boil the diced potatoes until tender, then drain and let cool.
- Boil the eggs for about 10 minutes, then cool, peel, and chop.
Combine
- In a large bowl, combine mayonnaise, mustard, salt, and pepper.
- Add the cooled potatoes, chopped eggs, bacon, red onion, and celery to the bowl.
- Mix gently until everything is well combined.
Garnish and Chill
- Garnish with paprika and chill before serving.
Notes
Use a mix of brown and white eggs for added color. For extra crunch, try adding more celery or some chopped pickles. Adjust the mustard quantity based on your taste preference. Store any leftovers in an airtight container in the refrigerator and consume within 3 to 4 days for best flavor.