Ingredients
8 eggs
1 large potato (coarsely chopped)
2 tsp pickle relish
2 tsp mustard
4 tsp creamy salad dressing (such as Miracle Whip®)
salt (to taste)
ground black pepper (to taste)
paprika (for garnish)
Directions
Step 1
Place the eggs in a single layer in a saucepan and fill it with enough water to cover the eggs by 2.5 cm. Cover the saucepan, bring the water to a boil over high heat, then remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the water and cool the eggs under cold running water in the sink. Peel the eggs once they are cold. Slice the cooled eggs in half lengthwise and scoop out the yolks.
Step 2
While the eggs are cooking, place the chopped potato into a saucepan with enough water to cover it, bring to a boil, then reduce the heat and simmer until the potato pieces are tender, about 10-15 minutes. Drain and let the potatoes cool.
Step 3
Mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl and coarsely mash it with a fork, then gently stir it into the egg yolk mixture.
Step 4
Generously stuff each egg half with potato salad and sprinkle with paprika. Cover and chill until ready to serve, for at least 20 minutes.