POTATO SALAD DEVILED EGGS

POTATO SALAD DEVILED EGGS


8 eggs
1 large potato, coarsely chopped
2 tsp. pickle relish
2 tsp. mustard
4 tsp. creamy salad dressing (such as Miracle Whip)
salt to taste
ground black pepper to taste
paprika for garnish


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, and 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 potatoes into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieced are tender, 10 to 15 minutes. Drain the potatoes, and let cool.

In a bowl, mash the reserved egg yokes with pickle relish, mustard, creamy dressing, salt and pepper until well combined. Place the potatoes 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, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

Yield: 16 servings.