Paleo Deviled Egg Potato Salad
Elevate your picnic or dinner spread with this vibrant and flavorful Paleo Deviled Egg Potato Salad, a unique twist on a classic favorite. This healthy recipe swaps traditional potatoes for nutrient-rich sweet potatoes, which are roasted to perfection in coconut oil for a subtly sweet and caramelized flavor. Creamy deviled egg-inspired dressing combines paleo mayonnaise, Dijon mustard, and a touch of apple cider vinegar, while a dash of garlic powder, paprika, and fresh chives lends a delightful depth of flavor. Boiled eggs bring a protein-packed richness, making this salad a satisfying side dish or light main course. Gluten-free, dairy-free, and ready in under an hour, this dish is perfect for clean eaters and paleo enthusiasts. Serve chilled for a refreshing crowd-pleaser that’s as wholesome as it is delicious!
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Recipe Information
Ingredients
- 3 medium sweet potatoes
- 4 units large eggs
- 2 tablespoons coconut oil
- 1 cup paleo mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons fresh chives
- 0.5 teaspoon black pepper
Instructions
Peel the sweet potatoes and chop them into 1-inch cubes.
Place the sweet potatoes in a large pot, cover with water, and bring to a boil. Reduce the heat to medium and cook until tender, about 15 minutes. Drain and let them cool.
While the potatoes are cooking, place the eggs in a medium saucepan. Cover with water and bring to a boil. Once boiling, cover, remove from heat, and let sit for 12 minutes.
Drain the eggs and cool them in ice water for 5 minutes. Peel the eggs and separate the yolks from the whites. Chop the egg whites and set aside.
In a large skillet, heat the coconut oil over medium heat. Add the chopped boiled sweet potatoes and sauté until they begin to brown slightly. Set aside to cool.
In a medium bowl, mash the egg yolks with a fork. Add the paleo mayonnaise, Dijon mustard, apple cider vinegar, sea salt, garlic powder, and black pepper. Mix until smooth.
In a large mixing bowl, combine the sautéed sweet potatoes, chopped egg whites, and yolk mixture. Gently mix until the potatoes and eggs are evenly coated.
Sprinkle paprika and chopped chives over the salad before serving.
Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Serve cold, garnished with additional chives if desired.
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 4506 mg | 196% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 17.9 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 248 mg | 19% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 380 mg | 8% | |
*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.
