Deviled Egg Potato Salad Recipe

Discover the ultimate deviled egg potato salad recipe packed with creamy textures and tangy flavors perfect for any occasion. Learn tips and variations today.

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Prep Time 15

Cook Time 20

Chill Time 1

Total Time 1 35

Servings: 6 people

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

2 pounds Yukon Gold or red potatoes
4 hard-boiled eggs
1 cup mayonnaise or Greek yogurt for a lighter option
2 tablespoons mustard (yellow or Dijon)
1 teaspoon paprika
1 teaspoon garlic powder
to taste salt
to taste pepper
optional: chopped pickles, celery, green onions, or smoked paprika for garnish

Equipment

Pot for boiling
Bowl for mixing
Spoon for mixing
Ice bath or bowl
Knife for chopping

Method

Cut the potatoes into bite-sized chunks and boil in salted water until fork-tender, about 10-15 minutes.
Place eggs in cold water, bring to a boil, cover, then remove from heat and let sit for 9-12 minutes.
Transfer boiled eggs to an ice bath to cool.
In a bowl, mix mayonnaise, mustard, spices, and any optional ingredients.
Once cooled, chop the eggs and gently fold them into the potato mixture.
Season to taste and refrigerate for at least one hour before serving.

Nutrition

Calories: 230kcalCarbohydrates: 25gProtein: 4gFat: 13gSaturated Fat: 2gCholesterol: 75mgSodium: 300mgPotassium: 430mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Feel free to customize this recipe by adding ingredients like chopped celery or green onions for added crunch. For a twist, consider drizzling in a bit of hot sauce or adding sweet pickle relish for extra flavor. Store leftovers in an airtight container in the refrigerator; the salad tastes even better the next day! Make sure to adjust the seasoning as needed; potatoes tend to absorb salt.

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