Paleo Deviled Egg Potato Salad

Give your classic picnic side dish a wholesome makeover with this Paleo Deviled Egg Potato Salad! Featuring tender sweet potatoes sautéed in coconut oil, creamy paleo mayonnaise, and the bold tang of Dijon mustard and apple cider vinegar, this recipe transforms a traditional favorite into a nutrient-packed delight. The deviled egg-inspired yolk mixture adds a velvety richness, while a sprinkle of garlic powder, paprika, and fresh chives elevates the flavor to irresistible heights. Perfectly chilled for a refreshing bite, this paleo-friendly, dairy-free, and grain-free salad is the ultimate crowd-pleaser for summer barbecues, potlucks, or healthy meal prep. Enjoy all the indulgent taste, minus the guilt!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Peel the sweet potatoes and chop them into 1-inch cubes.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Sprinkle paprika and chopped chives over the salad before serving.

Step 9

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

Step 10

Serve cold, garnished with additional chives if desired.

Nutrition Facts

Serving size	(888.3g)

Amount per serving	% Daily Value*
Calories	2488.9

Total Fat 224.1g	0%
Saturated Fat 52.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 822.6mg	0%
Sodium 4505.9mg	0%
Total Carbohydrate 87.8g	0%
Dietary Fiber 13.2g	0%
Total Sugars 17.9g
Protein 30.9g	0%

Vitamin D 160IU	0%
Calcium 248.0mg	0%
Iron 9.3mg	0%
Potassium 380.1mg	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: 80.9%

Protein: 5.0%

Carbs: 14.1%