Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chunky sweet potato deviled eggs. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Deviled egg potato salad, with a creamy, slightly chunky texture, is the perfect combination of two classic potluck dishes: potato salad & deviled eggs! Pour the dressing over the potatoes and stir to combine. Taste and season with the desired amount of salt and black pepper.
Chunky Sweet Potato Deviled Eggs is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Chunky Sweet Potato Deviled Eggs is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook chunky sweet potato deviled eggs using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Chunky Sweet Potato Deviled Eggs:
- Prepare 12 Boiled, peeled & split eggs
- Prepare 1/2 A Diced Onion
- Take 2 Diced sweet pickles
- Take 1/3 A peeled diced cucumber
- Make ready 1/4 cup Mayo
- Make ready 1/4 cup Miracle Whip
- Prepare 1 tbsp Sugar
- Prepare 1 tsp Water
- Get 5 tbsp Mustard
- Take 1 Baked Potato, peeled
Sweet Potato Deviled Eggs. this link is to an external site that may or may not meet accessibility guidelines. From the White Batus to the Purple Japanese, sweet potato varieties are abundant at farmer's markets. Discover your favorite and try this amazing, fat-free deviled egg recipe! This Deviled Egg Potato Salad combines two classic recipes for one ultimate side dish.
Steps to make Chunky Sweet Potato Deviled Eggs:
- Mix all ingredients but hollow egg shells in bowl
- Fill all eggs with mix evenly
- Cover in paprika and a little seasoned salt
Fold in hardboiled eggs, cooked potatoes, diced celery and green onions and mix until incorporated. Sprinkle paprika on top for garnish, cover and refrigerate until serving. I often make this deviled egg potato salad recipe with leftover hard-boiled eggs. But as we only have Easter once a year, I do cook the eggs, especially for this recipe often enough. You can cook the potatoes a day or a few hours in advance, let them cool and then peel and cube.
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