Deviled Potato and Egg Salad

Name: Deviled Potato and Egg Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 ribs celery, chopped; 237 milliliters chicken stock; 3 Tbsps cider vinegar; 4 larges eggs; 1 small handful A flat-leaf parsley, finely chopped; 2 teaspoons hot sauce; 79 milliliters extra-virgin olive oil; 1 small onion, peeled; 1 teaspoon paprika, 1/3 palmful; 1 small red chile seeded and finely chopped; 4 servings Salt; 1 Tbsp Worcestershire; 2 Tbsps yellow mustard; 680 grams Yukon gold potatoes, halved and quartered

You can never have too many main course recipes, so give Deviled Potato and Egg Salad a try. This recipe makes 4 servings with 374 calories, 13g of protein, and 24g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up cider vinegar, a flat-leaf parsley, hot sauce, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

In a medium pot, add the eggs and cover with water. Bring to a full boil over medium heat, then cover the pot and turn off the heat.

Ingredients you will need

Water

Egg

Equipment you will use

Pot

Let the eggs stand 10 minutes. Rinse under cold water, then roll and crack the shells.

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Pasta Shells

Water

Egg

Roll

Put the eggs into cold water a few minutes to loosen the shells. Peel and chop the eggs and put them into a small bowl.

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Pasta Shells

Water

Egg

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Bowl

Add the potatoes to a large pot and cover with water. Bring the potatoes to a boil over medium heat and salt the water. Cook until tender, about 12 to 15 minutes.

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Potato

Water

Salt

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Pot

Warm the chicken stock in small pot over low heat while the potatoes cook.

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Chicken Stock

Potato

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Pot

Drain the potatoes, put them into a serving bowl and douse them with stock while very hot. Grate the onion over the potatoes. Stir in the chile pepper, celery, paprika, parsley and salt and pepper, to taste.

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Salt And Pepper