Personal Statement

Personal Statement

Tuesday, June 21, 2011

Eat This: Deviled Egg Potato Salad

I served this at Easter, but it's a good picnicky salad, too.


12 hard-boiled eggs, peeled
1/2 cup dill pickle relish
1/2 cup mustard
1 cup mayonnaise
2 T Worcestershire sauce
1/2 cup chopped yellow onion
1/3 cup chopped celery
1/4 cup chopped green pepper
6 cups cubed boiled potatoes
Salt to taste

Cut 6 eggs in half and remove yolk.  Place yolks in bowl and mix with 1 teaspoon pickles, 1 teaspoon mustard, 1 tablespoon mayonnaise, 1 T Worcestershire sauce and dash of salt.  Stuff eggs with the yolk mixture then set aside.  Chop 6 remaining eggs (yolk included).  Mix chopped eggs with remaining ingredients.  May be made the night before and chilled in the refrigerator overnight, with deviled eggs refrigerated in separate container.  Before serving, arrange deviled eggs around top of salad.

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