Devilled Egg Potato Salad

120 8 servings, 1 cup (250 mL) each
Recipe By
(3) 3 Reviews
Prep Time
Total Time

8 servings, 1 cup (250 mL) each

This salad combines two classic favourites into one!

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Cook potatoes in boiling water 10 to 15 min. or just until tender; drain. Transfer to large bowl; cool completely.
  • Mix dressing, Miracle Whip, mustard, lemon juice and 1/4 tsp. paprika until blended.
  • Cut 4 eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork. Add 3 Tbsp. dressing mixture; mix well. Spoon into egg whites.
  • Chop remaining eggs. Add to potatoes with the onions, radishes, garlic and remaining dressing mixture; mix lightly. Top with devilled eggs, remaining paprika and parsley.
*Made with a blend of oils including olive, canola, and soybean oil.


For a chunkier potato salad, use waxy potatoes such as red potatoes or quartered new red potatoes.

Make Ahead

This delicious salad can be prepared ahead of time. Refrigerate up to 24 hours before serving.


  • 8 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 8 servings, 1 cup (250 mL) each
Calories 230
% Daily Value
Total fat 10g
Saturated fat 2g
Cholesterol 170mg
Sodium 350mg
Carbohydrate 26g
Dietary fibre 2g
Sugars 4g
Protein 8g
Vitamin A 8 %DV
Vitamin C 45 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • sidram123 |

    Good pr!

  • sidram123 |

    Good sn!

  • sidram123 |

    Tasty sn !