Whole30 Deviled Egg Potato Salad

Elevate your picnic or weeknight dinner with this Whole30 Deviled Egg Potato Salad, a creamy and zesty twist on a classic dish that's completely Whole30 compliant! Featuring tender red potatoes, perfectly boiled eggs, and a tangy dressing made with Whole30-approved mayonnaise, Dijon mustard, and apple cider vinegar, this salad delivers all the flavor of deviled eggs with a hearty, filling bite. Crisp celery and fresh green onions add a delightful crunch, while a sprinkle of paprika ties everything together for a smoky finish. Ready in just 45 minutes, this dish is perfect for meal prep or as a crowd-pleasing side at your next gathering. Serve it chilled to let the flavors meld, and enjoy a healthier spin on a timeless favorite that everyone will adore!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Place the red potatoes in a large pot and cover them with water. Add a pinch of salt to the water.

Step 2

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.

Step 3

While the potatoes are cooking, place the eggs in a separate pot and cover them with water.

Step 4

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.

Step 5

Once the potatoes are done, drain them and let them cool slightly before cutting them into bite-sized pieces.

Step 6

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.

Step 7

Mash the egg yolks with a fork and mix in the mayonnaise, Dijon mustard, and apple cider vinegar until smooth.

Step 8

Combine the chopped potatoes, chopped egg whites, celery, and green onions in a large bowl.

Step 9

Pour the yolk mixture over the potato mixture and gently toss to combine.

Step 10

Season the salad with paprika, salt, and black pepper, adjusting to taste.

Step 11

Refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.

Nutrition Facts

Serving size	(1897.8g)

Amount per serving	% Daily Value*
Calories	2016.0

Total Fat 123.3g	0%
Saturated Fat 21.7g	0%
Polyunsaturated Fat g
Cholesterol 1194.6mg	0%
Sodium 4623.7mg	0%
Total Carbohydrate 167.8g	0%
Dietary Fiber 22.5g	0%
Total Sugars 21.8g
Protein 59.5g	0%

Vitamin D 246IU	0%
Calcium 491.8mg	0%
Iron 14.1mg	0%
Potassium 5974.5mg	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: 55.0%

Protein: 11.8%

Carbs: 33.2%