This recipe is perfect for game day or any gathering. It’s easy to make, plus make a fun presentation! So many people love egg salad or potato salad they will always be a hit.
Equipment
- Large pot
- Large bowl
- 1.5 lbs Little Potatoes
- 5 hard-boiled eggs, chopped
- 1/4 cup green onion, finely chopped
- 1/2 cup light mayo
- (To taste) salt and pepper
- (To taste) paprika
- 6 slices bacon, crisped
Personalize This Recipe.
Want to put your own spin on this recipe? It's easy — here's how it works: Pick an AI tool from the options below (not sure which? any of them work great!) A prompt is automatically loaded with this recipe's details — no copying or setup needed Just hit send, then chat back and forth to make it your own — swap ingredients, simplify steps, make it kid-friendly, or adjust for dietary needs Using Gemini? Your prompt is automatically copied — just paste it into the chat once the window opens.
Instructions
-
Step 1
Bring a large pot of salted water to boil and add in the potatoes. Cook for 15 minutes until tender. Drain and let cool to the touch.
-
Step 2
Meanwhile mix the chopped hard-boiled eggs, chopped green onion, and chopped celery together. Add in the mayonnaise, salt, and pepper and combine.
-
Step 3
With a grapefruit spoon, a regular spoon, or knife, take out a small scoop from each of the potatoes. Add the scooped-out potatoes to the egg salad and stir to combine.
-
Step 4
Place a large dollop of egg salad on each potato and place it on a serving platter. At this point, you can refrigerate. Before serving add a small piece of bacon to each potato and sprinkle the platter with paprika. Serve immediately.
