Ingredients
8 deviled eggs (see my recipe below) + 4 chopped hard boiled eggs for the potato salad
8 Russet potatoes, scrubbed, peeled and diced into bite sized pieces
¼ cup chopped dill pickles
1 cup mayonnaise
1 cup sour cream
2 tablespoons Dijon mustard
2 - 3 tablespoons pickle juice or white vinegar
1 teaspoon paprika, plus extra for garnish
2 teaspoons garlic powder
2 teaspoons onion powder
Salt and white pepper to taste
2 green onions, thinly sliced for garnish
1 - 2 tablespoons chopped fresh cilantro for garnish
DEVILED EGGS:
8 large eggs
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon Dijon mustard
2 tablespoons pickle juice (from the pickle jar)
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
Paprika, for garnish
Chopped fresh chives or cilantro, dill or parsley, for garnish (optional)
Directions
Step 1
Hard boil the 12 eggs: Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to low and simmer for 10-12 minutes. Remove the eggs from the heat and place them in an ice bath to cool.
Step 2
Peel the eggs: Once the eggs are cool, carefully peel them under cold running water to make the process easier. Pat the peeled eggs dry with paper towels.
Step 3
Cut the eggs: Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving platter.
Step 4
Make the filling: Mash 8 of the egg yolks with a fork until they are smooth. Add the mayonnaise, Dijon mustard, pickle juice, salt, and black pepper to the mashed yolks. Mix until well combined and creamy.
Step 5
Fill the eggs: Spoon or pipe the yolk mixture into the egg white halves, dividing it evenly among them.
Step 6
Garnish and serve: Sprinkle a little paprika over the filled deviled eggs for a classic touch. If desired, garnish with chopped fresh chives or parsley or even cilantro for extra color and flavor. Serve the deviled eggs immediately, or cover and refrigerate until ready to serve.
Step 7
Cook the potatoes: Place the diced potatoes in a large pot of salted water. Bring the water to a boil, then reduce the heat and simmer for about 10-12 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly.
Step 8
In a large bowl add the mayonnaise, Dijon mustard, pickle juice, onion powder, garlic powder, salt, and pepper. Mix until well combined and creamy.
Step 9
Combine the salad: In a large mixing bowl, combine the cooked diced potatoes and the chopped eggs with the mayo mixture. Gently toss until the potatoes are evenly coated.
Step 10
Assemble the salad: Arrange the potato salad in a serving dish. Place the egg white halves on top of the salad, cut side up. Sprinkle the sliced green onions and chopped cilantro over the salad for added freshness and color.
Step 11
Serve and enjoy: Sprinkle a little extra paprika over the deviled egg halves for garnish. Serve the deviled eggs potato salad immediately, or cover and refrigerate until ready to serve.
