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Chili, Garlic, Deviled Eggs

Potato Salad
deviled eggs chili garlic potato salad.jpg


8 ounces (1/2 pound) bacon, cooked crispy

Deviled Eggs

10 large, hard boiled eggs

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 (not relish)

2 teaspoons chili garlic sauce

Salt & pepper

4-5 cup mini food processor

Boiled Potatoes 

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 

1/2 cup small dice, 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

Slice the eggs in half lengthwise, remove yolks and set aside the whites to fill later.


Add the yolks and remaining ingredients to the food processor and pulse until smooth. Salt & pepper to taste. Fill each halved egg white with mixture and place in refrigerator.  

Boiled Potatoes

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.  Serve.

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