I love this thread. My husband has a theory: No matter how many deviled eggs one takes to a potluck, there will be no leftovers. I often take deviled eggs since I have a wonderful Tupperware stacking egg holder that fits in a cake taker. It holds a dozen eggs, two dozen deviled eggs. We do not have leftovers no matter how small the gathering is.
Deviled eggs: Mash yolks and add mayo (Best Foods with Olive Oil), and a little salt. If the filling is a bit dry, I might stir in a few drops of sweet pickle juice until it is the consistency I like. I then pipe the filling into the white halves. I realize that some of you will think it is too much trouble, but think of this. If I pipe, I can go around very quickly and fill the whites. If I don't pipe, I must pick up each white individually, spoon in the filling, and do this for each one. The time for each is approximately the same.
Egg salad: Chop up the eggs. I like to do this quickly by using an egg slicer. I put the eggs in and slice it the short way, then turn it the long way and slice again. This makes long slices, but I just give them a few quick chops with a chopper and it is done. I add mayo (same as above) and salt to taste. If I am the only one eating, I might add sweet pickle relish, but usually not. That is it.
Potato Salad: Potatoes chopped into very small pieces, eggs chopped as described above, small amount of onion chopped very fine (maybe even minced as I don't care for large pieces of raw onion), dill pickles cut into very small cubes, salt if needed, and a sprinkle of Lawry's seasoning salt. Mix with enough mayo to hold all together. Add pickle juice if needed. I also am a Southern girl and people ask for this recipe all the time. The main secret is the chopper. We use a hand chopper with a handle and a solid cutting base. I have seen these with serrated bases, and also with an inner circle for cutting donuts. When they ask, I tell people that first they need to watch my mother make potato salad every week for fifteen years, then . . . They are laughing by then, but since few really reproduce it the way I make it, maybe I am not so far off!