High Protein Deviled Egg Potato Salad

Bring a protein-packed twist to a classic favorite with this High Protein Deviled Egg Potato Salad! Perfect for backyard barbecues, potlucks, or meal prepping, this creamy salad combines tender chunks of russet potatoes with the bold, tangy flavors of deviled eggs. Featuring a high-protein blend of Greek yogurt and hard-boiled eggs, it delivers a lighter, nutrient-rich alternative to traditional potato salads without sacrificing taste. The zesty dressing, made with yellow and Dijon mustards, a hint of apple cider vinegar, and a dash of smoked paprika, adds a crave-worthy depth of flavor, while crunchy celery, red onion, and fresh dill provide texture and brightness. Serve it chilled for a refreshing side dish that’s sure to impress!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Once boiling, reduce heat to a simmer and cook the potatoes for 10-15 minutes, or until tender but firm. Drain and let cool.

Step 3

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.

Step 4

Drain the eggs and transfer them to a bowl of ice water to cool. Once cooled, peel and chop the eggs.

Step 5

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.

Step 6

Add the cooled potatoes, chopped eggs, celery, red onion, and fresh dill to the dressing. Gently fold until all ingredients are evenly coated.

Step 7

Season with salt and black pepper, adjusting to taste.

Step 8

Cover and refrigerate the salad for at least 1 hour before serving to allow flavors to meld.

Step 9

Serve chilled, garnished with an additional sprinkle of smoked paprika and fresh dill, if desired.

Nutrition Facts

Serving size	(1546.3g)

Amount per serving	% Daily Value*
Calories	1738.1

Total Fat 78.8g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat g
Cholesterol 1178.8mg	0%
Sodium 3898.1mg	0%
Total Carbohydrate 195.4g	0%
Dietary Fiber 18.7g	0%
Total Sugars 19.9g
Protein 68.3g	0%

Vitamin D 240IU	0%
Calcium 502.7mg	0%
Iron 16.5mg	0%
Potassium 5256.0mg	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: 40.2%

Protein: 15.5%

Carbs: 44.3%