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Chili, Garlic, Deviled Eggs

Potato Salad
deviled eggs chili garlic potato salad.jpg


8 ounces bacon, cooked crispy

Deviled Eggs

10 eggs, room temp

5 tablespoons mayonnaise

2 teaspoons yellow mustard

2 teaspoons country style, Dijon mustard

2 teaspoons finely chopped green onion

2 tablespoons finely chopped sweet pickle chips, liquid squeezed out

2 teaspoons chili garlic sauce

Salt & pepper

4-5 cup mini food processor

3 pounds gold potatoes, peeled and sliced into large bite sizes

2 1/2 quarts water

2 tablespoons salt

3/4 cup coarsely chopped sweet pickle chips, liquid squeezed out (not relish)

1/2 cup small diced sweet onion

2 tablespoons coarsely chopped Italian parsley


1 1/2 cups mayonnaise

3/4 cup sour cream

2 1/2 tablespoons Dijon mustard

2 teaspoons yellow mustard

2 1/2 teaspoons sugar




Deviled Eggs

Bring a pot of water to a boil, place the eggs in the water and boil for 12 minutes. Pour hot water out, toss to crack eggs, add cold water and peel.  

Slice the eggs in half lengthwise, place the yolks into mini food processor, add the remaining ingredients, salt to taste and pulse until smooth. Fill each egg white with mixture and place in refrigerator.  

Bring the water to a boil and add the salt and potatoes. Reduce to a simmer and cook until the potatoes are fork tender. Drain, pour into a large mixing bowl and toss with the sweet pickle, onion and parsley.  


Whisk all of the ingredients together and pour desired amount over the potatoes. Season with salt & pepper to-taste, mix well and scrape into a serving bowl. Arrange the deviled eggs into the salad and on top of the salad.

Drizzle deviled eggs with chili garlic sauce, sprinkle with chopped bacon and finish with sliced green onions, parsley and fresh ground pepper.  

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