Heart-Healthy Deviled Egg Potato Salad

Give your classic picnic side dish a wholesome twist with this Heart-Healthy Deviled Egg Potato Salad—an irresistible blend of creamy, tangy flavors that’s lightened up without sacrificing taste. Made with tender Yukon Gold potatoes, protein-packed Greek yogurt, and hard-boiled eggs transformed into a luscious, mustard-infused dressing, this recipe offers a guilt-free indulgence perfect for any gathering. A sprinkle of fresh dill, crunchy celery, and zesty green onions adds vibrant texture and flavor, while a dash of paprika ties it all together with a savory kick. Ready in just 45 minutes and packed with nourishing ingredients, this heart-smart potato salad is sure to be the star of any table. Refrigerate before serving for optimal flavor and enjoy every bite of this healthy, satisfying dish!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Drain the cooked potatoes and let them cool to room temperature. Peel and cut them into small cubes.

Step 4

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.

Step 5

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.

Step 6

Chop the egg whites and add them to the mashed egg yolk mixture.

Step 7

Finely dice the celery and green onions, then add them to a large mixing bowl along with the cubed potatoes.

Step 8

Pour the egg yolk dressing over the potatoes, celery, and green onions. Gently fold the dressing into the salad until everything is evenly coated.

Step 9

Taste and adjust the seasoning if necessary. Transfer the salad to a serving dish and sprinkle with additional paprika and fresh dill if desired.

Step 10

Refrigerate the potato salad for at least one hour before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(1060.0g)

Amount per serving	% Daily Value*
Calories	881.6

Total Fat 24.1g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat g
Cholesterol 748mg	0%
Sodium 3140.4mg	0%
Total Carbohydrate 120.4g	0%
Dietary Fiber 15.9g	0%
Total Sugars 11.6g
Protein 51.2g	0%

Vitamin D 160IU	0%
Calcium 369.3mg	0%
Iron 10.3mg	0%
Potassium 3366.4mg	0%

*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: 24.0%

Protein: 22.7%

Carbs: 53.3%