Whole30 Deviled Egg Potato Salad
Elevate your picnic spread with this Whole30 Deviled Egg Potato Salad—a creamy, tangy twist on classic potato salad that’s both delicious and diet-friendly! Featuring tender red potatoes, perfectly cooked eggs, and a velvety blend of Whole30 compliant mayonnaise, Dijon mustard, and apple cider vinegar, this recipe delivers bold flavors while staying true to clean eating principles. Crisp celery and fresh green onions add a satisfying crunch, while a sprinkle of paprika ties it all together with a subtle smokiness. Ideal as a side dish for gatherings or meal prep, this potato salad is gluten-free, dairy-free, and packed with wholesome ingredients. Refrigerate before serving to let the flavors meld beautifully—your taste buds will thank you!
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Recipe Information
Ingredients
- 2 pounds small red potatoes
- 6 large eggs
- 0.5 cup Whole30 compliant mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 sliced celery stalks
- 3 sliced green onions
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the red potatoes in a large pot and cover them with water. Add a pinch of salt to the water.
Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are tender but still firm, about 15-20 minutes.
While the potatoes are cooking, place the eggs in a separate pot and cover them with water.
Bring the eggs to a boil, then turn off the heat and cover the pot. Let the eggs sit in the hot water for 10 minutes, then transfer them to an ice bath to cool.
Once the potatoes are done, drain them and let them cool slightly before cutting them into bite-sized pieces.
Peel the cooled eggs and slice them in half. Remove the yolks and place them in a bowl. Chop the egg whites and set aside.
Mash the egg yolks with a fork and mix in the mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
Combine the chopped potatoes, chopped egg whites, celery, and green onions in a large bowl.
Pour the yolk mixture over the potato mixture and gently toss to combine.
Season the salad with paprika, salt, and black pepper, adjusting to taste.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1195 mg | 398% | |
| Sodium | 4624 mg | 201% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 21.8 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 492 mg | 38% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5974 mg | 127% | |
*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.
