3^rd Place Tasty Little Devils - 2012

Patricia Mallow, Fincastle, Virginia - Salem County Fair

Devilish Deviled Egg Potato Salad

12 large eggs, hard boiled* and peeled, sliced in half

Potato Salad

3 lb. Yukon gold potatoes, cooked until tender
1 lb. bacon (turkey bacon is fine)
1 medium sweet onion, diced (reduce amt. if you don't like onions)
2 Tbsp. liquid artificial sweetener (or equivalent ingredient)
1 cup mayonnaise and ¼ cup salad dressing
White pepper and salt to taste
Juice from 1 lemon (or to taste)

Deviled eggs

½ cup mayonnaise and ¼ cup salad dressing (like Miracle Whip)
1 tsp. dried mustard powder
¼ tsp. dried Saffron powder (or Tumeric)
¼ tsp. White pepper
¼ tsp. celery salt

Garnish

'Hot Shot' Pepper (by McCormick) or Red pepper and Paprika

Separate hard boiled eggs: Place all yolks in a bowl and refrigerate; place 12 whites on a platter and refrigerate; dice remaining 12 whites.
Cool cooked potatoes; peel and dice; add diced egg whites. Cook bacon until crisp; drain well; crumble bacon into the potatoes along with onion.
Combine sweetener, mayonnaise, salad dressing, pepper and salt and add to potatoes.
Mash yolks; add all ingredients listed under Deviled eggs. Beat well with a mixer until light and fluffy. Place in quart Zip-lock bag, pushing mixture towards one corner of bottom - snip off corner and swirl into 12 egg white halves.
Place remaining yolk mixture into potatoes and mix thoroughly. Add lemon juice.
Place potato salad in a serving bowl and arrange the deviled eggs on top. Garnish with paprika and Hot Shot pepper.

Directions

*To hard boil eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover eggs by 1 inch; cover pan; heat over high heat just to boiling. Remove from burner. Let eggs stand in hot water about 12 minutes. Drain; cool down in ice water; and peel off shells.