Low Fat Deviled Egg Potato Salad

Indulge in the tangy, creamy goodness of this Low Fat Deviled Egg Potato Salad, a lighter twist on the classic picnic favorite. Made with tender red potatoes, protein-packed hard-boiled eggs, and a zesty dressing of low-fat Greek yogurt, Dijon mustard, and apple cider vinegar, this dish is perfectly seasoned and brimming with flavor. Crunchy dill pickles, crisp celery, and fresh green onions add irresistible texture, while a sprinkle of paprika and parsley enhances its vibrant presentation. With just 20 minutes of prep time, this healthier potato salad is easy to whip up and perfect for potlucks, BBQs, or as a satisfying side dish. Serve it chilled to let the delicious flavors meld beautifully—it's a guilt-free crowd-pleaser you're sure to make on repeat!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 8

Ingredients

• 2 pounds Red potatoes
• 4 pieces Large eggs
• 1 cup Low-fat Greek yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 1 cup Chopped dill pickles
• 2 pieces Celery stalks, chopped
• 3 pieces Green onions, finely sliced
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Fresh parsley, chopped

Directions

Step 1

Scrub the red potatoes thoroughly, and cut them into bite-sized pieces without peeling.

Step 2

Place the potato pieces in a large pot and cover with water. Add a pinch of salt and bring to a boil over high heat. Cook until the potatoes are fork-tender, about 15 minutes.

Step 3

While the potatoes are cooking, place the eggs in a medium saucepan. Cover with water, bring to a boil, then reduce the heat and simmer for 10 minutes.

Step 4

Drain the eggs and transfer them to a bowl of ice water to cool. Once cooled, peel the eggs and separate the yolks from the whites.

Step 5

Reserve the yolks for the dressing. Chop the egg whites and set aside.

Step 6

In a large mixing bowl, mash the reserved egg yolks with the low-fat Greek yogurt, Dijon mustard, and apple cider vinegar until smooth and creamy.

Step 7

Add the chopped dill pickles, celery, green onions, paprika, salt, and black pepper to the dressing. Mix thoroughly.

Step 8

Drain the cooked potatoes and allow them to cool slightly.

Step 9

Gently fold the potatoes and chopped egg whites into the dressing, ensuring everything is well-coated.

Step 10

Transfer the potato salad to a serving dish and sprinkle with chopped fresh parsley.

Step 11

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Nutrition Facts

Serving size	(1828.0g)

Amount per serving	% Daily Value*
Calories	1363.9

Total Fat 34.6g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 773.4mg	0%
Sodium 4651.6mg	0%
Total Carbohydrate 211.1g	0%
Dietary Fiber 28.0g	0%
Total Sugars 46.0g
Protein 67.8g	0%

Vitamin D 248.2IU	0%
Calcium 701.4mg	0%
Iron 17.5mg	0%
Potassium 5509.2mg	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: 21.8%

Protein: 19.0%

Carbs: 59.2%