Deviled Eggs with Potato Salad Filling

Begin by placing eggs into a saucepan in a single layer and filling it with water to cover the eggs by 1 inch. Next, place the saucepan over high heat and bring the water to a boil. Once boiling, remove the saucepan from the heat source and let it sit for 15 minutes in the hot water. After 15 minutes, carefully pour out the water and transfer the eggs to a sink filled with cold running water. Allow the eggs to cool completely before peeling them once they have reached room temperature. Slice the cooled eggs in half lengthwise, then carefully scoop out and reserve the yolks.

While the eggs are cooking, prepare a saucepan with enough water to cover the chopped potato. Place the saucepan over high heat and bring the water to a boil, then reduce the heat and let it simmer until the potato pieces are tender. The cooking time will vary, but it should take around 10 to 15 minutes. Once tender, drain the potatoes and let them cool down.

In a separate bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Next, place the cooled potatoes into a bowl and coarsely mash them with a fork until they reach your desired consistency. Gently stir the mashed potatoes into the egg yolk mixture.

Now, it's time to assemble the potato salad. Stuff each egg half generously with the potato mixture and sprinkle with paprika. Cover the bowl with a lid or plastic wrap and chill the salad in the refrigerator for at least 20 minutes before serving.