Deviled Egg Salad

4 eggs, boiled and chopped

1 1/2 heaping large tablespoon mayo

1 1/2 heaping large tablespoon cream cheese

8-10 sweet pickles, chopped fine


INSTRUCTIONS:

Use  largest silverware tablespoon.

Mix all ingredients together.

Add sweet pickle juice, if needed for stronger flavor.


Top with smoky paprika.

Deviled Egg Potato Salad

Found the basic recipe online at Dallas Morning News and tweaked it.  Very similar in appearance to Favorite Potato Salad, but the taste is a wee bit different.

 

deviled egg potato salad

 

 

3 eggs, hardboiled

3/4 lb new potatoes, chopped small and boiled til tender

1 tb balsamic vinegar

4 oz cream cheese, cubed

1/2 tsp mustard

1/8 cup mayo

1/8 cup chipped onions

1/2 to 1 cup chipped sweet pickles

Smoked paprika

 

Drain potatoes.

Remove the egg yolks, reserving the whites.

Mix all  ingredients except egg whites and potatoes.

Mash the egg whites with a fork.

Fold in egg whites and potatoes.

Season with salt and a dash of sugar.

Top with smoked paprika.

Be careful when stirring to not completely mash the potatoes, you want to keep the chunky texture.