Deviled Egg Potato Salad Seasoned with Lauri Lee's Ultra Low Sodium Adobo Seasoning Blend
Delicious Deviled Egg Potato Salad with Lauri Lee's Adobo
Ingredients
- 6 Russet Potatoes Peeled and cubed
- 10 Eggs
- 1 Cup Mayonnaise
- 1/4 Cup Yellow Mustard
- 1/2 Cup Dill Pickle Relish
- 2 stalks celery diced small
- 2 Tsp Lauri Lee's Ultra Low Sodium Adobo Seasoning divided
- 1 Tbsp Worcestershire Sauce
- 1/2 tsp celery seed optional
- 1 tsp pickle juice can use more if desired.
- Ground Black Pepper to taste
- 1 small can low sodium sliced black olives optional
Instructions
- Place eggs in a large pot over medium-high heat and cover with water. bring to a boil and then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place eggs in a bowl of cold water. Once cool, peel and set aside.
- Place cubed potatoes in a large pot and cover with water. bring to a boil over medium-high heat and boil for 15-20 minutes or until tender. Drain, rinse in cold water until cool. Set aside.
- Cut the eggs in half, remove the yolks and place the yolks in a large mixing bowl.
- Coarsely chop up the egg whites and set aside.
- Mash the egg yolks with a fork and add mayonnaise, mustard, relish and pickle juice, Worchestershire sauce, pepper and 1 1/2 tsp Lauri Lee's Adobo Seasoning Blend and mix until combined.
- Fold in hardboiled eggs, cooked potatoes, diced celery, low sodium black olives (if using) and mix until well incorporated.
- Sprinkle remainder of Lauri Lee's Ultra Low Sodium Seasoning blend on top for garnish, cover and refrigerate until serving.