Serve Mashed Potato Salad Stuffed Eggs as an appetizer or side dish. In this variation of my Potato Salad recipe, the potatoes are mashed until “almost” smooth. The finished potato salad is stuffed inside boiled egg whites. Creative toppings are crumbled French fried onions and/or shredded Monterey jack cheese. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Thoroughly wash potatoes. Do not peel. Set aside. Add 2 cups of water to a large sauce pan. Stir in salt. Add washed potatoes. Add more water to cover.
Simmer over medium-high heat until fork tender and potatoes break easily. If they are hard, boil 5-10 minutes longer.
While potatoes are simmering, prepare frozen peas and carrots according to instructions on package. Avoid overcooking (will become mushy). Drain and set aside.
Rinse fork-tender potatoes in cold water. Cool 15-20 minutes. Peel. Place cooled potatoes into a medium-sized bowl. Mash until smooth.
Add 3 chopped/hard boiled eggs, chopped onions, and sweet relish, Add mayonnaise (or Miracle Whip) one tablespoon at a time until satisfied with creamy texture. Add mustard until satisfied with taste. Season with salt. Stir together. Set aside.
Slice remaining 7 hard boiled eggs in half. Remove egg yolks and add to potato salad (or refrigerate for another use).
Place about 1/2 tablespoon of mashed potato salad into center of each sliced egg white. Add more or less as preferred.
Before serving, garnish each stuffed egg with crumbled French fried onions and/or shredded Monterey jack cheese.