Heart-Healthy Deviled Egg Potato Salad
Give your classic potato salad a heart-healthy upgrade with this delightful "Heart-Healthy Deviled Egg Potato Salad." Packed with creamy Yukon Gold potatoes, protein-rich hard-boiled eggs, and a tangy Greek yogurt-based dressing, this recipe is a lighter twist on a beloved favorite. Tossed with crunchy celery, fresh dill, and the perfect kick of Dijon mustard and paprika, every bite bursts with vibrant flavors and wholesome goodness. It’s a guilt-free side dish ideal for summer barbecues, potlucks, or a refreshing meal prep option. Ready in under an hour with simple ingredients, this salad is as nutritious as it is delicious—low in fat but big on taste! Perfect for fans of deviled eggs and potato salad alike, it’s guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 6 small Yukon Gold potatoes
- 4 large eggs
- 0.5 cup Greek yogurt (non-fat)
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 2 celery stalk
- 2 green onions
- 1 tablespoon fresh dill
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the Yukon Gold potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat, then reduce the heat to maintain a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, place the eggs in a small saucepan and cover with water. Bring to a boil over medium-high heat, then turn off the heat and cover the pan. Let the eggs sit for 10 minutes to finish cooking.
Drain the cooked potatoes and let them cool to room temperature. Peel and cut them into small cubes.
After the eggs have rested, drain them and place in cold water to cool. Once cooled, peel the eggs and cut them in half, separating the yolks from the whites.
In a medium bowl, mash the egg yolks with Greek yogurt, Dijon mustard, apple cider vinegar, dill, paprika, salt, and black pepper until smooth and creamy.
Chop the egg whites and add them to the mashed egg yolk mixture.
Finely dice the celery and green onions, then add them to a large mixing bowl along with the cubed potatoes.
Pour the egg yolk dressing over the potatoes, celery, and green onions. Gently fold the dressing into the salad until everything is evenly coated.
Taste and adjust the seasoning if necessary. Transfer the salad to a serving dish and sprinkle with additional paprika and fresh dill if desired.
Refrigerate the potato salad for at least one hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 3140 mg | 137% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 11.6 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 369 mg | 28% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3366 mg | 72% | |
*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.
