Potato Salad Deviled Eggs
1 large potato, coarsely chopped
2 tsp pickle relish, sweet
2 tsp yellow mustard
4 tsp mayonnaise
salt, to taste
pepper, to taste
paprika, to garnish
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.
Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes.
Pour out water and then cool water under cold water.
Peel once cool.
Slice the cooled eggs in half lengthwise and scoop out and reserve the yolks.
While the eggs are cooking, place the cut up potato into a saucepan with water to cover. Bring to a boil. Reduce heat and simmer until the potato pieces are tender, 10 to 15 minutes.
Drain and let cool.
In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy mayo, salt, and pepper until well combined.
Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture.
Stuff each egg half generously with potato salad. Sprinkle with paprika.
Cover and chill until ready to serve (at least 20 minutes).