Deviled Egg Potato Salad

This Deviled Egg Potato Salad is an easy and healthy twist on a classic favorite. Creamy potatoes and tangy deviled eggs make it perfect for quick lunches, picnics, or family dinners. Ready in under 30 minutes, it’s flavorful, nutritious, and crowd-pleasing.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

2 lbs potatoes peeled and diced
6 hard-boiled eggs chopped
½ cup mayonnaise or Greek yogurt for lighter option
2 tbsp Dijon mustard
1 cup celery diced
1 tsp salt adjust to taste
½ tsp black pepper adjust to taste
½ tsp paprika optional, for garnish
2 tbsp chives chopped (optional, for garnish)

Equipment

Medium pot
Mixing bowls
Knife and cutting board
Spoon or spatula
Measuring cups and spoons

Method

Boil the potatoes: Add diced potatoes to a pot of salted water. Bring to a boil and cook until tender, about 10–15 minutes. Drain and let cool slightly.
Prepare the deviled egg mixture: Mash the yolks of the hard-boiled eggs with mayonnaise and Dijon mustard. Mix until smooth, then fold in the chopped egg whites and diced celery.
Combine potatoes and egg mixture: Gently fold the cooled potatoes into the egg mixture. Mix carefully to avoid mashing the potatoes.
Season and garnish: Add salt and pepper to taste. Sprinkle with paprika and chopped chives if desired.
Chill and serve: Refrigerate for at least 30 minutes before serving. Serve cold for best flavor.

Notes

For a lighter version, substitute half or all mayonnaise with Greek yogurt.
Add diced pickles, bacon, or avocado for extra flavor and texture.
Can be prepared a day ahead; flavors improve after chilling.