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
- 10 Eggs
- 6 Russet Potatoes Peeled and cubed
- 1 Cup Mayonnaise
- 1/4 Cup Yellow Mustard
- 1/2 Cup Dill Pickle Relish
- 2 stalks celery diced small
- 1 small can low sodium sliced black olives optional
- 2 Tsp Lauri Lee's Ultra Low Sodium Adobo Seasoning divided
- 1/2 tsp celery seed optional
- 1 tsp pickle juice can use more if desired.
- Ground Black Pepper to taste
- 1 Tbsp Worcestershire Sauce Optional
- 1 bunch green onions diced Optional
Instructions
- Eggs (10-5-10): Bring a large pot of water to a rolling boil. Gently lower the eggs in with a spoon. When the water returns to a boil, set a timer for 10 minutes. Turn off the heat and let the eggs sit in the hot water for 5 minutes. Drain, then cover the eggs with ice and cold water for 10 minutes. Peel.
- Boil the cubed potatoes for 15-20 minutes until tender. Drain and rinse under cold water until cool.
- Halve the eggs and scoop the yolks into a large bowl. Coarsely chop the whites. Coarsely chop up the egg whites and set aside.
- Mash the yolks with a fork. Mix in the mayo, mustard, relish, salt, pepper, celery seed, and 1 tsp Lauri Lee's Ultra Low Sodium Adobo until combined.
- 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 the chopped egg whites, potatoes, celery, olives, and green onions if using.
- Sprinkle remainder of Lauri Lee's Ultra Low Sodium Seasoning blend on top for garnish, cover and refrigerate until serving.