Mama’s Southern Potato Salad & Deviled Eggs | Southern Sassy Mama

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds creaminess.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: russet potatoes

Sweet potatoes offer more nutrients and fiber.

Start with eggs in a pot covered with 1 inch of cold water.

Bring the water to a rolling boil, then turn off the heat and cover with a lid.

Let the eggs sit for 13 minutes.

Prepare an ice bath in a bowl of water.

Transfer the boiled eggs to the ice bath to cool and make peeling easier.

Cut each egg in half and place the yolks in a bowl.

Mash the yolks with a fork.

Add 1/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 to 2 tablespoons relish, chopped green onion, black pepper, salt, and 1/2 teaspoon garlic powder to the yolks.

Mix the yolk mixture and transfer it to a Ziploc bag.

Cut the tip off the Ziploc bag and fill each egg half with the mixture.

Top the filled eggs with paprika and refrigerate until serving.

For potato salad, cut 6 to 8 potatoes into bite-sized pieces.

Boil the potatoes in water until tender.

In a large bowl, combine 1/2 cup to 1 cup mayonnaise, a little mustard, 1/4 cup onion, garlic powder, onion powder, salt, and black pepper.

Stir the mixture until well combined.

Taste and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens