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, or shredded Monterey jack cheese.
EDITOR’S NOTE (May 1, 2021): Updated with two new photos. Removed peas/carrots as a topping. Added shredded Monterey Jack Cheese as an optional topping.
Serve as an appetizer or side. Pairs well with a variety of main dishes.
Sweet relish is a key ingredient. It adds flavor, texture, and makes the potato salad easy to “stuff” in the center of sliced egg whites.
Consider adding crumbled French fried onions as a topping. They provide a surprise crunch and delicious flavor.
Helpful Tips For Beginners: How To Read & Follow Any Recipe
Reading a recipe is an important life skill that requires knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and what type of equipment to use.
The following tips will help beginners or experienced cooks use a recipe to create a delicious dish.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe from start to finish. Visualize doing each step which will help you follow each step.
If you see ingredient that you and your family don’t use for whatever reason, try a substitute or omit the ingredient.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as walnuts, chopped (measure whole walnuts and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written that way in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized, use each ingredient and complete each step. Nothing is overlooked.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be helpful the next time you make this recipe.
Mashed Potato Salad Stuffed Eggs
- 6 Russet potatoes
- water for boiling
- 1 package (12 oz.) peas and corn frozen
- 1/2 teaspoon salt add to boiling water
- 10 eggs, hard boiled
- 1 small onion (red or white) chopped
- 3-1/2 tablespoons mayonnaise or Miracle Whip add more or less as desired
- 1 tablespoon yellow mustard add more or less as desired
- salt to taste
- black pepper to taste
- paprika for garnish optional
- 1 package (3 ounces) French fried onions for garnish optional
- 1 cup shredded Monterey jack cheese for garnish optional
- 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.