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Egg Salad Stuffed Potatoes

Updated on February 11, 2015

I made this dish on a whim one day from a recipe I chanced upon in Cuisine at Home, and my family gobbled it up. I have made some changes from the original recipe which are reflected here.


4 large eggs

12 small red potatoes

2 Tablespoons Dijon mustard

1 Tablespoons fresh dill, plus dill sprigs (for garnish)

1/3 cup dill pickle, diced (2-3 spears)

¼ cup mayonnaise or Miracle Whip


Black Pepper

Olive oil


1. Preheat oven to 450F

2. Fill a medium to large pan half full of water, and set aside. Place parchment paper on a baking sheet and set next to the pan.

3. Wash the potatoes and trim both ends of each potato, so that potato halves will stand upright when sliced. Then, slice the potatoes in half.

4. Scoop out the centers of the potato halves. Place the scooped guts in the water-filled pan and the shells on the parchment-lined baking sheet.

5. Brush the potato shells with oil, careful not to let the oil pool in the hollow portions. Sprinkle with salt and pepper.

6. Bake shells for 20-25 minutes, until skins are slightly crispy.

7. While the shells are baking, place eggs in the pan with the potato guts and boil on high, approximately 15 minutes.

8. Drain potatoes and remove eggs. Cool eggs, and peel.

9. Transfer eggs and potato guts to large bowl and chop with pastry blender or large fork until chunky.

10. Stir in pickles, mustard, dill, and mayo until mixture is thoroughly combined. Season with salt and pepper, to taste.

11. Fill potatoes shells with mixture using either the melon baller or a simple spoon. Make sure the mixture mounds over the rim of the potato shells.

12. Garnish with dill sprigs, if desired, and serve immediately, or chill for later use.

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