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Transform leftover deviled eggs into a delicious potato salad made perfect with the flavors of McCormick® dill and black pepper. Add a sprinkle of paprika before serving for a classic deviled egg look!
Place potatoes in large saucepan. Cover with water. Bring to boil. Boil 10 minutes or until potatoes are fork-tender. Drain well in colander. Let cool.
Mix mayonnaise, sour cream, mustard, celery salt, pepper and in large bowl until well blended. Add potatoes, celery and onion; toss gently to coat. Gently toss in eggs. Cover.
Refrigerate until ready to serve. Stir and sprinkle with additional paprika before serving.
I would like the recipe for the devil eggs, this sounds like a regular potato salad.
Margaret | April 13, 2017 |
i wonder too...where are the leftover deviled eggs??
cindy l. welton | April 13, 2017 |
Where are the leftover deviled eggs that are mentioned in the recipe description?
Maya | April 13, 2017 |