Deviled Egg Potato Salad

Method

1. 1

   In a large saucepan, add 2 quarts water, 2 tablespoons vinegar, 2 tablespoons kosher salt, and 2 tablespoons sugar and stir to combine. Add potatoes and bring to a boil over high heat. Reduce to medium to maintain a simmer, and cook, stirring occasionally, until potatoes are tender, about 10 minutes. Use a large slotted spoon or spider skimmer to transfer potatoes to a colander to drain (reserve water in saucepan); then transfer to a large rimmed baking sheet. Spread into an even layer, then sprinkle with 2 tablespoons vinegar. Allow to cool to room temperature, about 30 minutes.

2. 2

   While potatoes cool, return reserved water in saucepan to a boil over medium (add an additional 1 quart water if needed for water to cover eggs). Carefully lower eggs into pot and boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 8 minutes. While eggs cook, prepare a bowl of ice water and set it next to the stove. Once eggs are cooked, immediately transfer eggs to ice water and allow to cool completely, 5 to 10 minutes, then peel under cool running water. Halve eggs lengthwise and scoop yolks into a large bowl. Chop egg whites into bite-size pieces; set aside.

3. 3

   Add Dijon and whole grain mustard and 1 tablespoon vinegar to the egg yolks in bowl. Mash, then whisk until smooth. While continuously whisking, slowly drizzle in oil in a thin, steady stream until mixture is thickened and emulsified.

4. 4

   Whisk in smoked paprika, hot sauce, pepper, remaining 1 tablespoon vinegar, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon sugar. Fold in cornichons, chives, parsley, reserved egg whites, and cooled potatoes. Cover and rest in fridge for at least 1 hour and up to 3 days before serving. Sprinkle with additional chives and paprika before serving, if desired.

Nutrition

calories

416 kcal

fatContent

32 g

fiberContent

3 g

sugarContent

2 g

sodiumContent

320 mg

proteinContent

8 g

cholesterolContent

140 mg

carbohydrateContent

25 g

saturatedFatContent

3 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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