deviled egg potato salad recipe
The Best deviled egg potato salad recipe
The health benefits are pretty neat too—potatoes are packed with vitamins and fiber, and eggs are a protein powerhouse. I don’t stress about the cholesterol, but I do make sure to use low-fat mayo and a touch of Greek yogurt to keep it light. It’s the kind of dish that feels indulgent but isn’t, and it’s perfect for meal prep because it stays fresh for days. Whether you’re serving it at a holiday gathering or just want something comforting for the family, this version is a crowd-pleaser that won’t leave anyone feeling guilty. Plus, it’s always a hit with kids because it’s fun to eat and easy to customize—you can swap in different herbs or add a little bit of mustard if someone prefers it spicier.
Deviled Egg Potato Salad
A creamy, flavorful twist on classic deviled eggs, made with mashed potatoes for a lighter yet satisfying spread. Perfect for picnics, potlucks, or a quick lunch.
🥘Ingredients
- 1.5 lbs (700g) baby potatoes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 4 hard-boiled eggs, peeled and chopped
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- ½ cup finely diced celery
- ¼ cup finely chopped red onion
- 1 tbsp fresh dill, chopped
- ½ cup diced bell peppers
- ¼ cup chopped green onions
- 1 tbsp paprika
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Boil the baby potatoes in salted water for 12–15 minutes until tender. Drain and let cool slightly. -
2
While potatoes cool, chop the hard-boiled eggs into small cubes. In a large bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, celery, red onion, and dill until smooth. -
3
Peel and mash the potatoes until smooth. Stir half of the potato mixture into the egg salad base. Fold in the remaining potato mixture gently to combine. -
4
Fold in optional add-ins like diced bell peppers, green onions, or paprika. Chill for at least 1 hour before serving to let flavors meld.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Oven
- Food processor (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Deviled Egg Potato Salad Works
❓ Frequently Asked Questions About Deviled Egg Potato Salad
How do I keep the deviled egg yolks from turning green?
Use a fresh egg white mixture to cover the yolks immediately after halving them. The egg white acts as a barrier, preventing oxidation. If the yolks have already turned green, you can still use them—just add a bit more mayo to mask the color.
Can I make this salad ahead of time?
Yes, you can prepare the components ahead of time. Assemble the deviled eggs and store them in the fridge for up to 24 hours. For the potato salad, cook the potatoes fresh or store them chilled for up to 3 days. Reheat gently before serving to avoid a soggy texture.
What if I don’t have mayonnaise?
You can substitute mayo with a mix of plain yogurt (about ¾ cup) and a little mustard or a bit of olive oil to help bind the dressing. For a creamier texture, add a splash of sour cream or Greek yogurt.
How should I serve this salad?
This salad is versatile! Serve it as a side dish with grilled meats, as a sandwich spread, or even as a light lunch on its own. For extra flavor, sprinkle with fresh herbs like parsley or chives before serving.
