Potato Salad Deviled Eggs

With Easter coming up quickly, many of us with have a "ton" of hard boiled eggs that we will need to do something with.  
I am going to give you another solution.

Yield: 6

Ingredients

• 6 hard cooked eggs, peeled
• ¼ cup mayonnaise
• 1 tsp. mustard, yellow or Dijon
• ⅛ tsp. coarse kosher salt
• ¼ cup finely diced cooked potato
• 1 garlic clove, crushed
• 1 tbsp. each minced red bell pepper, radish, chopped parsley

Instructions

1. Cut hard cooked eggs in half lengthwise and remove yolk. Set whites aside.
2. In the base of the Power Chef® System fitted with paddle attachment add yolks, mayonnaise, mustard, salt, garlic, vegetables and parsley. 
3. Cover and pull cord until mixture is well combined.
4. Fold in potatoes and spoon mixture into egg white wells.
5. Garnish with additional radish or parsley.

Note:
You can hold up to 24 egg halves for mess-free transport in Tupperware's Egg Tray Inserts.

You can also add the whole egg into the Power Chef System and make a quick egg salad when everyone is calling for food.  

Makes a nice smooth or chunky salad in a flash.  I love this piece.