High Protein Deviled Egg Potato Salad
Elevate your picnic or potluck spread with this High Protein Deviled Egg Potato Salad—an irresistibly creamy, flavor-packed twist on the classic dish. Combining tender russet potatoes, protein-rich boiled eggs, and a tangy dressing made with Greek yogurt, mayonnaise, and zesty mustards, this recipe strikes the perfect balance of indulgence and nourishment. A touch of smoked paprika and fresh dill adds depth and brightness, while crunchy celery and red onion round out the texture. Ready in under an hour and served chilled, this high-protein potato salad is a satisfying option that pairs beautifully with grilled meats or stands alone as a hearty side dish. Perfect for meal preppers or health-conscious foodies seeking bold flavors!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 6 large eggs
- 0.5 cup Greek yogurt
- 0.25 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 2 celery stalks, chopped
- 0.5 cup red onion, finely diced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
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 and bring to a boil over high heat.
Once boiling, reduce heat to a simmer and cook the potatoes for 10-15 minutes, or until tender but firm. Drain and let cool.
While the potatoes are cooking, place the eggs in a separate pot and cover with water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 9-12 minutes.
Drain the eggs and transfer them to a bowl of ice water to cool. Once cooled, peel and chop the eggs.
In a large mixing bowl, combine Greek yogurt, mayonnaise, yellow mustard, dijon mustard, apple cider vinegar, and smoked paprika. Mix until smooth and well-blended.
Add the cooled potatoes, chopped eggs, celery, red onion, and fresh dill to the dressing. Gently fold until all ingredients are evenly coated.
Season with salt and black pepper, adjusting to taste.
Cover and refrigerate the salad for at least 1 hour before serving to allow flavors to meld.
Serve chilled, garnished with an additional sprinkle of smoked paprika and fresh dill, if desired.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1179 mg | 393% | |
| Sodium | 3898 mg | 169% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 19.9 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 503 mg | 39% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5256 mg | 112% | |
*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.
