Deviled Egg Potato Salad

Some dishes earn their place at the table through sheer genius. This one? Pure common sense. You take two foods that belong at every Southern gathering, deviled eggs and potato salad, and you marry them in a single bowl. The result is something greater than either one alone.

My grandmother Evangeline made potato salad every Sunday after church. She'd boil the eggs right alongside the potatoes in the same pot, same water. Said it saved time and gave the potatoes a little something extra. I never questioned it. When she passed, I found myself standing at that same stove, doing exactly what she taught me, and I understood: good cooking is practical cooking passed down through generations.

At Lagniappe, we serve a version of this at every catering job, every crawfish boil, every family reunion we cater. I've watched grown men go back for thirds. The secret is the dressing: Creole mustard gives you that sharp bite, good mayonnaise provides the creaminess, and a touch of cayenne reminds everyone they're eating Louisiana food. You want potatoes that hold their shape but give way to the fork, eggs that are perfectly cooked with no green ring, and enough seasoning to make each bite worth remembering.