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Vegetarian

Deviled eggs with warm potato salad

Deviled eggs with warm potato salad is a cold dish made of hard boiled eggs filled with their mashed yolk and mayonnaise, served with warm potatoes in a vinaigrette. For 4 people, it takes 40 minutes with no real difficulty, at €1.80 per serving. The key is boiling the eggs exactly 10 minutes and dressing the potatoes while they are still warm.

Tonight it's bistro style, smooth deviled eggs and a warm potato salad, simple and everyone goes back for seconds.

Deviled eggs with warm potato salad
Total time
40 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

Deviled eggs with warm potato salad is the kind of dish that instantly brings to mind a French bistro terrace, with its creamy mustard spiked yolk and its warm salad that has soaked up all the vinaigrette. The egg white stays firm, the mashed yolk turns almost fluffy, and the potatoes make the plate filling without ever weighing it down.

It works well as a light weeknight dinner, a generous starter before a summer barbecue, or a make ahead lunch for a picnic. Kids generally love deviled eggs, and the potato salad goes over well even with picky eaters. Mon Chou likes to put it on the menu for evenings when nobody wants anything complicated.

The ingredients

4 people

Dairy

  • Eggs 8

Fruits and vegetables

  • Waxy potatoes 800 g
  • Shallot 2
  • Flat leaf parsley 6 sprigs
  • Chives 1 sprigs

Pantry

  • Mayonnaiseoften in the pantry 6 tbsp
  • Mustardoften in the pantry 2 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Vinegaroften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Mustard

The step by step recipe

  1. Hard boil the eggs in boiling water, then cool them under cold running water. 10 min

    Exactly 10 minutes, any longer and the yolk turns green and smells of sulfur.

  2. Cook the potatoes in their skin in salted water, then peel them while still warm and cut them into rounds. 25 min

    Peel them while still warm, they soak up the dressing better.

  3. Mix the chopped shallot, vinegar, mustard, olive oil, salt and pepper, and pour over the warm potatoes with the parsley.

    Dress them warm, never cold, they drink in the vinaigrette.

  4. Peel the eggs, cut them in half and set the yolks aside.

    Peel them under a trickle of cold water, the shell comes off in pieces.

  5. Mash the yolks with the mayonnaise, chopped chives, salt and pepper, fill the whites with the mixture and serve with the salad.

    Keep a little mashed yolk aside to sprinkle in a fine dusting over the eggs.

Our tips to get it right

  • Pick eggs that are a few days old rather than very fresh, they peel much more cleanly.
  • Salt the potato cooking water generously, it's the only moment they really take on flavor from the inside.
  • Mix the vinaigrette right before pouring it, it loses its punch if it sits around too long.

The variations

  • Swap the mayonnaise for thick plain yogurt for a lighter filling, the taste stays close to the original.
  • Stir flaked tuna or chopped anchovies into the yolk mixture for a more seafood leaning version.
  • For rushed kids, just serve the eggs halved with a dab of mayonnaise, skip piping the mimosa filling.

What to serve it with

  • A slice of country bread
  • A small green salad
  • A glass of sparkling apple juice

Storage

Keep the eggs and the salad separately in the fridge, in closed containers, for up to 2 days. This dish doesn't freeze well, mayonnaise and cooked potatoes don't hold up to freezing. Take the eggs out of the fridge 10 minutes before serving so they aren't too cold.

Questions about this dish

How do you keep the egg yolk from turning green?

The yolk turns green when eggs cook too long or at too high a heat. Stick to exactly 10 minutes and plunge the eggs into cold water right after cooking to stop it instantly.

Can you make this dish the day before?

You can boil the eggs and potatoes a day ahead, but mix the deviled filling and the vinaigrette the same day. Eggs filled too early tend to dry out on the surface.

Which potato works best for the salad?

Use a firm, waxy variety like fingerling or new potatoes, it holds its shape in slices and doesn't soak up too much water while cooking. A starchy potato would fall apart.

Can you replace the mustard in the filling?

Yes, you can swap it for a little lemon juice to keep some brightness without the kick. The result will be milder but still lively.

How long does it take to make deviled eggs with warm potato salad?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in deviled eggs with warm potato salad?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does deviled eggs with warm potato salad cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, mustard. Always check the labels of the products you buy.

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