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Deviled Egg Potato Salad
I kind of forgot Easter is right around the corner. And I’ll be honest here…I forget every year. I’m not religious or spiritual and I never grew up doing anything in particular on Easter. So usually, Easter Sunday looks like every other Sunday for me. I go to a boxing class, I go to my favorite bakery, then I work the rest of the day. And this Sunday will be no different. Well, it may be A TAD different. Because on Saturday my husband and I are having a joint party to celebrate my upcoming birthday and his upcoming semi-retirement and that may mean lots of champagne and a not-so-fun Sunday hangover. I’m going to get more into all those details on the podcast this week because I’M SO DAMN EXCITED. Anywho, my whole point of this conversation is that this potato salad would be AWESOME on Easter Sunday. It mixes the best of both worlds – Deviled Eggs AND potato salad. I mean, COME ON! Why am I shouting so much in this paragraph?
Speaking of podcast, today I have to head to my SIL’s apartment across town to record a new episode. I took last week off mostly because I didn’t have a space to record then also because I didn’t have a lot to say. Sometimes I say it all here on the blog and the last thing I want to do is share a crappy episode. But it was mostly because our bathroom is still under construction so it sounds like the house is falling down while I record an episode. It just doesn’t work. So today I’m heading to my SIL’s apartment to hide in her closet to record this weeks episode. Why does construction always take longer than they say it will? Why don’t contractors just make the timeline longer from the beginning so then you’re ecstatic when it’s done early? That’s how I do everything in life. I act like it’s going to take me 30 minutes for a 10 minute drive then I’m always happy that I’m 20 minutes early instead of late. It’s pretty simple math. I think contractors should take this practice on. They would have so many more happy customers if they did. Our bathroom was quoted a month and I’ll be surprised if it’s done in two. Gross.
You know what’s so weird to think about? My husband has been working Monday-Saturday for all 7 years I’ve known him, 14 years for him. And now that he’s moving on from that job, he’s going to be at the house all.the.time. I’ve gotten so use to being by myself, traveling by myself, and doing all things by myself, so this is going to be a HUGE life change. It’s going to be so awesome for him to have his life back AND to have him around to help me with some of my own work during the week which may mean I can work less on the weekend, but then I’ll also wonder what he’s doing home on a Wednesday afternoon. I think it’s going to be quite the learning experience for the two of us. If we don’t kill each other in the first two weeks, I’ll be pretty surprised. But I’m pretty pumped for him to finally experience my recipes fresh instead of reheated or cold out of the fridge. The poor guy has only ate my PaleOMG leftovers for 7 years straight. Wish us luck! This new chapter in life is going to be pretty damn cool!!
Deviled Egg Potato Salad
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4-5 1x
- 1.5–2 pounds yukon gold potatoes, peeled and cubed
- 6 eggs
- 1 cup avocado oil mayo
- 1/4 cup yellow mustard
- 4 green onions, chopped
- salt and pepper, to taste
- paprika, for garnish
- Place a steamer basket in the basin of an instant pot. Add the potatoes and eggs then pour in 2 cups of water. Secure the lid and press the manual button to high pressure for 5 minutes. After 5 minutes, quick release the pressure. Place eggs in an ice bath to make sure they stop cooking. And place the potatoes in a large bowl and into the fridge to cool.
- Crack and remove the shells from the eggs then cut the eggs in half and place the yolks in a medium bowl. Mash the yolk with a fork until completely broken down. Add mayo and mustard to the bowl and mix with the egg yolks.
- Cut the egg white halves in half once more and add to the large bowl with the potatoes along with the green onions. Then add in the egg yolk mixture, salt and pepper, and little paprika then mix well to combined. Serve immediately or keep in fridge to serve later on!
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Oh, Hi! I’m Juli.
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