Tater Salad Deviled Eggs

7 ingredients
2 steps

Ingredients

  • 3/4 cup cubed small red potatoes
  • 6 hard-boiled large eggs
  • 1/4 cup mayonnaise
  • 2 teaspoons dill pickle relish
  • 1 teaspoon Dijon mustard
  • Dash each salt and pepper
  • 2 teaspoons minced fresh parsley

Directions

  1. 1
    Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool.
  2. 2
    Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the potatoes, mayonnaise, relish, mustard, salt and pepper; mix well. Stuff into egg whites. Sprinkle with parsley. Refrigerate until serving.

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