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Bacon Deviled Egg Potato Salad

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10 slices bacon
6 hard cooked eggs, cut in half
1-1/2 cups mayonnaise
1/2 cup Miracle Whip
1/3 cup yellow mustard
2 tablespoons honey mustard
1/2 cup milk
5 pounds round red potatoes

Bacon Deviled Egg Potato Salad

Bacon Deviled Egg Potato Salad is a fabulous twist on the classic recipe, with mashed egg yolks in the filling for richness.

  • Serves 10
  • Medium

About This Recipe

It’s not very often that I make any potato salad other than My Mom’s Potato Salad because it’s so perfect. But every now and then I get a craving for this recipe for Bacon Deviled Egg Potato Salad.

This recipe isn’t very different from my mom’s version, but it is different enough to quality as a separate recipe. For one thing, instead of being garnished with sliced eggs, the egg yolks are removed from the whites and mashed into the dressing, along with more mustard. Then the whites are diced and folded into the salad along with crisp crumbled bacon.

Sounds good, huh?

You still have to boil, peel, and chop red potatoes, and make the dressing. But think of it as a time for contemplation. After all, there’s not much more you can do while you’re sitting at the counter immersed in potatoes!

How to Hard Cook Eggs

Buy a dozen and refrigerate them for 5 days, then use them. Newer eggs are harder to peel because the egg white is higher in acid when first laid, making the white adhere to the shell. The acidity of the egg white decreases over time, loosening its grip on the shell. And the air space in between the shell and the white expands as the eggs age, which also makes them easier to peel.

Place the eggs in water that covers them by one inch. Bring to a boil over high heat. When the water boils vigorously, cover the pan and remove it from the heat. Let the pan stand, covered, for 15 minutes for large eggs (12 for medium, 18 for extra large).

The next step will help you peel eggs perfectly. Uncover the pan and place it in the sink.

Run cold water into the pan for 7 to 8 minutes, until the eggs are cool to the touch. Then add ice cubes to the pan and, leaving the eggs under the water, crack them gently against the sides of the pan. Let stand for another 5 minutes. This lets water seep between the shell and the egg, making peeling easier.

Peel the eggs under the water or under cool running water, starting at the larger end, where the air space is located.

Hard cooked eggs can be stored, in your refrigerator, well covered, for 3 to 4 days. 

How to make the best Bacon Deviled Egg Potato Salad

  • You must make the dressing before you start cooking the potatoes.
  • Mash the egg yolks until they are smooth. This is crucial to the texture of the dressing. Then add the mayo slowly, beating well until smooth.
  • Do not skip the Miracle Whip. It adds a sweetness and sharpness to the dressing that’s critical to the recipe.
  • For me, the bacon must be very crisp. I think it holds up better in the salad that way too.
  • Work with the potatoes while they are still as hot as you can stand it. Peel them with a sharp knife; the peel should slip off easily. Chop each potato and add directly to the dressing and fold it in. That way the potato absorbs the dressing and its flavors for the best salad.

Why this recipe works

  • The egg yolk adds wonderful richness and texture to the salad dressing.
  • Well, bacon!

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Preheat the oven to 400°F. Put a fine wire rack in a 13 x 9-inch pan. Place the bacon strips on the wire rack, leaving a bit of space between each piece. Bake the bacon for 16 to 21 minutes until dark brown and crisp. Remove bacon from oven, then remove from the wire rack and place on paper towel to drain. When cool enough to handle, crumble. Set aside.


In a very large bowl, place the egg yolks. Mash them using a potato masher, then a fork, until they are very smooth.


Gradually add about 1/2 cup of the mayonnaise, beating with a spoon until very smooth. Beat in the remaining mayonnaise, Miracle Whip, yellow mustard, honey mustard, and milk.


Bring a large pot of water to a boil. Add the potatoes and simmer until tender, about 18 to 28 minutes. Start checking the potatoes at 18 minutes. Stick a small paring knife into the smallest ones. When it goes in easily and the potato is not resistant, fish the potato out of the water and set on a wire rack


When the potatoes are all done, start peeling them with a sharp paring knife. The skin will pull off easily. As each potato is peeled, stir it into the dressing. Don't wait until all the potatoes are peeled to add them; do this one by one.


Then chop the egg whites and add them, along with the bacon, to the salad. Cover and chill for 6 hours before serving. Store covered in the refrigerator.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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