Ingredients

The following ingredients have 12 Servings
  • 8 - eggs
  • 1 large potato, coarsely chopped
  • 2 teaspoon(s) pickle relish, sweet
  • 2 teaspoon(s) yellow mustard
  • 4 teaspoon(s) mayonnaise
  • - salt, to taste
  • - pepper, to taste
  • - paprika, to garnish

Instruction

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.
  • Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes.
  • Pour out the hot water.
  • Then cool the eggs under cold running water in the sink.
  • Peel once cold.
  • Slice the cooled eggs in half lengthwise and scoop out and reserve the yolks.
  • While the eggs are cooking, place the cut up potato into a saucepan with water to cover.
  • Bring to a boil. Reduce heat and simmer until the potato pieces are tender, 10 to 15 minutes.
  • Drain the potato and let cool.
  • In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy mayo, salt, and pepper until well combined.
  • Place the potato into a bowl, and coarsely mash with a fork.
  • Lightly combine the potato with the yolk mixture.
  • Stuff each egg half generously with potato salad.
  • Sprinkle with paprika.
  • Cover and chill until ready to serve (at least 20 minutes).