Potato Salad Deviled Eggs with Bacon

Potato Salad Deviled Eggs with Bacon

Courtesy of The incredible edible egg™ 24 Servings • 25 Min. Prep Time


12 hard-cooked eggs
1 c. finely diced cooked potato
1 c. ranch dressing
1/2 c. prepared mustard
2 Tbsp. cooked crumbled bacon


1. Peel eggs; cut lengthwise in half. Remove yolks to small bowl. Reserve whites.

2. Mash yolks with fork. Add potato, dressing and mustard; mix well.

3. Spoon 1 heaping Tbsp. yolk mixture into each egg white half. Refrigerate, covered, to blend flavors. Garnish with bacon before serving

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Calories: 78; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 110mg; Total Carbs: 2g; Fiber: 0g; Protein: 4g; Sodium: 130mg;