Deviled Potatoes
There's nothing my bunch loves more than a couple of egg plates brimming with deviled eggs. But what about the price of eggs recently? I have always said why save deviled eggs for holidays only? Not any more! If you want to save a few bucks and still enjoy the sensation of biting into a deviled egg, swap the egg out with some yellow potatoes. Recently, I searched for bag filled with potatoes similar in size to large eggs. Even if egg prices drop, this dish will stay in rotation. The ingredients listed below are what I use in my deviled eggs. You do you and alter to suit your taste. I do everything by eye when I make deviled eggs. Typically, it is based how much mashed egg yolk I have in the bowl. Mayo and mustard binds everything together and then I add the onions and relish a spoonful at a time to that mixture.
INGREDIENTS:
Small, yellow potatoes, boiled and slightly cooled (I used 12 potatoes)
Mayo (enough to blend everything together)
Mustard (A tbsp. or so)
Pickle relish
Chopped sweet onion
Salt, pepper and paprika to taste
Once the boiled potatoes have cooled off slightly, cut them in half.
A few of the smaller potatoes were dug into a little too deeply but they still worked out fine!
Mash the potatoes scooped out in a large bowl. To that, mix all remaining ingredients. Season to taste.
Dawn and Don like dill pickle relish. These were going to their house so that is what I used. I am normally a sweet pickle relish in my eggs girl.
If you want to be extra, you could scoop the filling into a bag and pipe it into the potato skins and make them pretty. There was a time I did that. Guess what? They taste as good if you just fill by hand.
I left the extras at my sisters. The consensus was to warm them a bit the next day.
I normally wouldn't reheat potato salad out of the fridge, so I would want to try both ways before I commit. I bet they'd get eaten either way.
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