This is purely theoretical. There is no such thing as a leftover deviled egg.
How can you make deviled eggs without sweet pickle relish??? Heresy! 
Gotta include capers.
The only time consuming part is making mayonnaise from scratch, but it’s worth the effort.
Is it worth the trouble to make deviled eggs?
Yes. They never go to waste. I guarantee that myself.
Is there anyone who doesn’t add HB eggs to potato salad (other than egg haters)? That’s standard practice for me.
No, he has two. One of them just happens to be inside the belly of a giant insane wolf.
raises hand I’m not even entirely sure I’ve had potato salad with eggs in it. I make egg salad. I make potato salad. I’ve put hard boiled egg in my tuna salad. But I’ve never made potato and egg salad.
Do wolves like deviled eggs?
It really helps regular potato salad, the texture improves, the yolks add a nice color, and it won’t be just mayo slimed potato or a runny mess anymore. Of course the far superior German potato salad is preferable, but if you’re going with traditional middle American bland style you might as well add the eggs.
Two thing to note; one, don’t boil, steam the eggs, preferably in a pressure cooker for three minutes, and two, set the egg carton on its side for a day or two before cooking to let the chalazae bring the yolk to the center for a better appearance.
Gives one a whole new viewpoint on why the hand got bitten off, doesn’t it! :eek:
Almost ALL commercially prepared “potato salad” is made with eggs. Indeed, it’s hard to find a recipe that doesn’t have egg in it, if all you type in is “potato salad”.
Now, there are plenty of potato salads that don’t have egg. For example, it’s about 50-50 from what I’ve seen as to whether a “red potato salad” will have egg added. “German potato salad” will not have eggs. “Baked potato salad” generally doesn’t have eggs in it. But “southern potato salad” almost certainly does have eggs in it.
Most potato salad has a slightly yellow tint to it at a minimum (regular potato salad often is quite yellow). That’s the egg yolk.
You got your egg salad in my potatoes.
You got your potato salad in my eggs.
Pistols at dawn!
I always do the late Bert Greene’s version of “traditional middle American bland,” which cuts way back on the mayo, replacing it with some fresh lemon juice and olive oil, and adds a lot of paprika, which turns it a charming pink. And yes, it has hard-boiled eggs in it, as well as chopped dill pickle.
In NYC delis, you can choose between plain potato salad and “potato and egg salad,” which is what Chefguy, TriPolar, and I consider “potato salad.”
duplicate of below
Huh. I guess I’ve been doing it wrong all these years–not that I often make potato salad, but I’ve always made it without eggs. (The type with the red potatoes, skin-on is the one I usually make and eat.) The things you learn.
I always put eggs in my potato salad. So having a deviled egg on the side seems a bit redundant. I agree with the other posters. Just hard boil some eggs and make one as you often as you want one.
Ahhh, there’s all types of potato salad under the sun. The aforementioned warm German potato salad. Craig Claiborne’s old original NYT Cookbook recipe for “French potato salad” was just oil and vinegar, salt and pepper, mixed into warm sliced boiled waxy spuds with a little chopped shallot. And it’s really good.
I disagree with most of these people and will say that deviled eggs are a pain in the ass to make. So you should make somebody else make them, and then eat them. Man, now I want deviled eggs.
The yellow can also be from the addition of mustard. Also, a lot of the commercial crap is made with Miracle Whip.
There was a comment above from Tripolar about potato salad being a runny mess and being bland. For a lot of folks, that is indeed the case because their version of the dish is just potatoes and mayo, with way too much of the latter. I usually dice up onion, garlic and celery, douse it liberally with dill, then add some cider vinegar, a bit of olive oil, and about half the mayo I’m going to use to let that part of it meld while the potatoes are cooking. I also chop up some home-canned bread & butter pickles to add to the mix. A dusting of smokey paprika on top adds color and flavor, as well.