Deviled Egg Potato Salad

Nutriscore Rating: 67/100

Elevate your classic potato salad with the bold, tangy flavors of deviled eggs in this irresistible Deviled Egg Potato Salad recipe. Combining hearty Russet potatoes with creamy mashed egg yolks, Dijon mustard, apple cider vinegar, and sweet pickle relish, this dish offers a perfectly balanced blend of smoky paprika, crisp celery, and fresh parsley. The diced egg whites add a delightful texture, while the celery seeds and green onions bring subtle bursts of flavor. Served chilled, it’s a crowd-pleasing side dish that’s perfect for backyard barbecues, holiday gatherings, or weeknight dinners. Ready in under an hour, this recipe transforms simple ingredients into a creamy, zesty masterpiece.

Recipe Information

• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 2 lbs Russet potatoes
• 6 Large eggs
• 1 cup Mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp Apple cider vinegar
• 1 tbsp Sweet pickle relish
• 1 tsp Paprika
• 0.5 tsp Celery seeds
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 Celery stalks
• 3 Green onions
• 2 tbsp Fresh parsley

📝 Instructions

12 steps

1. Peel and dice the potatoes into 1-inch cubes. Place them in a large pot and cover with cold water. Add a pinch of salt to the water.

2. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to maintain a gentle boil and cook the potatoes for 12-15 minutes, or until they are tender but not mushy. Drain and set aside to cool.

3. While the potatoes are cooking, place the eggs in a medium saucepan and cover with water. Bring to a boil over high heat, then remove from heat and cover. Let the eggs sit in the hot water for 10 minutes.

4. Transfer the eggs to a bowl of ice water to cool completely. Peel the eggs, then cut each in half. Carefully spoon out the yolks and place them in a mixing bowl. Set the egg whites aside.

5. Mash the egg yolks with a fork and add mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, paprika, celery seeds, salt, and black pepper. Mix until smooth and creamy.

6. Dice the egg whites and add them to the yolk mixture. Stir to combine.

7. Dice the celery stalks and slice the green onions. Chop the fresh parsley finely.

8. In a large mixing bowl, combine the cooled potatoes, diced egg whites, celery, green onions, and parsley.

9. Pour the egg yolk mixture over the potato mixture and gently stir until all ingredients are evenly coated.

10. Taste and adjust seasoning with more salt and pepper if needed.

11. Refrigerate at least 1 hour before serving to develop the flavors further.

12. Sprinkle with additional paprika before serving, if desired.

Nutrition Facts

1 serving (272.9g)

Calories		512
% Daily Value*
Total Fat		36.6 g	47%
	Saturated Fat	6.3 g	31%
	Polyunsaturated Fat	0.0 g
Cholesterol		200 mg	67%
Sodium		819 mg	36%
Total Carbohydrate		35.2 g	13%
	Dietary Fiber	3.0 g	11%
	Total Sugars	3.0 g
Protein		10.6 g	21%
Vitamin D		1.0 mcg	5%
Calcium		61 mg	5%
Iron		2.5 mg	14%
Potassium		933 mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1967 cal (64.1%%)

Protein: 256 cal (8.4%%)

Carbs: 844 cal (27.5%%)