⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 20 minutes

This deviled egg potato salad is the best of both worlds—creamy, tangy, and packed with Easter vibes! It’s got the classic deviled egg filling whipped into the dressing, chunks of fluffy potatoes, and crispy bacon bits to add a smoky crunch. The best part? It’s easy to transport and can be served cold or at room temperature!

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*A creamy, tangy deviled egg potato salad with crispy bacon sprinkled on top*

Potato salad is already a potluck favorite, but adding the flavor-packed magic of deviled eggs takes it to another level. The dressing gets an upgrade with creamy mashed egg yolks, tangy Dijon mustard, smoky paprika, and crunchy dill pickles, mimicking that irresistible deviled egg filling. Instead of just stirring in chopped eggs, we blend them right into the dressing, ensuring every bite is packed with that signature flavor. The result? A rich, velvety potato salad that tastes like a giant bowl of deviled eggs—minus the fuss of stuffing them individually.

And let's talk about the crispy bacon topping—because everything is better with bacon! Instead of mixing it in (where it could lose its crunch), we crumble it on top just before serving, creating the perfect contrast of creamy and crispy. The smoky, salty bite of bacon pairs beautifully with the tangy dressing, making this a dish that stands out on any Easter spread. Plus, since it’s served cold or at room temperature, there’s no need to battle for oven space—just make it ahead, pack it up, and bring it straight to the table.

If you’re looking for a dish that travels well, tastes even better the next day, and will have people begging for the recipe, this deviled egg potato salad is it. Serve it alongside glazed ham, roasted lamb, or even on its own as a satisfying side. Whether you're celebrating with family or bringing it to an Easter gathering, this dish will be the one that disappears first—and might even become your new potluck tradition!

Ingredients

🍽️ Servings: 8 • 🔥 Calories/Serving: 340

2 lbs Yukon gold potatoes, peeled and diced
6 large eggs
6 slices bacon, cooked until crispy and crumbled
½ cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp smoked paprika
½ tsp garlic powder
¼ cup dill pickles, finely diced
1 tbsp fresh chives, chopped
1 tbsp fresh dill, chopped
Salt & pepper to taste

Steps

Step 1

Cook the Potatoes and Eggs

Place potatoes and eggs in a large pot, cover with cold water, and bring to a boil. Cook for 10-12 minutes until potatoes are fork-tender.
Remove eggs and place them in an ice bath. Drain potatoes and let cool.

Step 2

Make the Dressing

In a bowl, mix mayo, mustard, vinegar, paprika, garlic powder, and salt & pepper.
Peel and mash 3 eggs, then stir into the dressing for that deviled egg flavor.

Step 3

Assemble the Salad

Dice the remaining 3 eggs and add them to the potatoes along with pickles, chives, and dill.
Pour the dressing over and toss gently until everything is evenly coated.