Deviled egg potato salad

Deviled egg potato salad

Today we are preparing an unusual, budget-friendly, and very appetizing deviled egg potato salad for the festive New Year's table. Deviled eggs or Russian-style eggs are a delicious and simple appetizer known since the times of the USSR.
5 from 2 votes
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Salad
Cuisine Russian
Servings 8 people
Calories 58 kcal


  • 3 saucepan
  • 1 mix bowl
  • 1 knife
  • 1 chopping board
  • 1 grater
  • 1 plate
  • 1 teaspoon


  • 4 pcs egg
  • 1 pc chicken breast
  • 100 g cheese hard
  • 5 tbsp mayonnaise
  • 1-2 clove garlic
  • 1 pc red onion
  • 1-2 pcs potato
  • 2 tbsp vinegar optionally apple cider vinegar
  • 1 pc bay leaf
  • 5 pcs pepper allspice
  • ½ tsp salt


  • Prepare the necessary ingredients.
    1 pc chicken breast, 1 pc bay leaf, 5 pcs pepper
    Ingredients for deviled egg potato salad
  • Boil the chicken breast until done with the addition of salt, bay leaf, and allspice. Instead of chicken, you can take any ready-made meat or sausage.
    4 pcs egg
    Boiled chicken
  • Boil the eggs hard. This will take 10 minutes from the moment the water boils.
    Boiled eggs
  • Also boil the potatoes ‘in their jackets,’ that is, together with the skin. It is not necessary to salt them.
    1-2 pcs potato
    Boiled potatoes
  • While the main salad ingredients are boiling, slice the red onion into thin half-rings and marinate it for 10-15 minutes with the addition of vinegar.
    1 pc red onion, 2 tbsp vinegar
    Marinated onion
  • Peel the garlic cloves and grate them on a fine grater or press them using a special press. Also grate the cheese on a fine grater.
    1-2 clove garlic, 100 g cheese
    Grated cheese and garlic
  • Carefully peel the boiled eggs, trying not to damage the outer surface of the white. Then cut them in half lengthwise and lay out the yolks in a bowl. Add half of the cheese, garlic, and half of the mayonnaise there.
    Cheese and garlic with egg yolks
  • Prepare the filling for the whites. Mash the yolks with a fork, and then mix them with the cheese, garlic, and mayonnaise into a uniform mass.
    Preparation the filling
  • Using a teaspoon, fill the white cups with the filling.
    Stuffing eggs
  • Cut the boiled chicken breast across the grain into small pieces.
    Chopped chicken
  • Peel the boiled potatoes and grate them on a coarse grater.
    Grated boiled potato
  • Start assembling the salad. Lay out the first layer of boiled chicken.
    Chicken layer
  • On top of the chicken layer, lay out the marinated red onion.
    Red onion layer
  • On top of the onion layer, place the grated potato, which is covered with mayonnaise. If desired, the potato can be slightly salted.
    5 tbsp mayonnaise, ½ tsp salt
    Potato layer
  • On the potato layer, lay out the halves of the stuffed eggs with the cut side down. Cover them with a thin layer of mayonnaise on top.
    Deviled eggs
  • Sprinkle the salad with the remaining grated cheese and decorate with parsley leaves. Bon appétit!
    Deviled egg potato salad


Calories: 58kcalCarbohydrates: 1gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 15mgSodium: 111mgPotassium: 21mgFiber: 0.2gSugar: 0.1gVitamin A: 140IUVitamin C: 0.1mgCalcium: 93mgIron: 0.1mg




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