Description
Easter Deviled Egg Potato Salad is a creamy and colorful side dish that combines tender potatoes with classic deviled egg flavors, making it perfect for holiday gatherings.
Ingredients
- Waxy potatoes
- Hard-boiled eggs
- Mayonnaise
- Dijon mustard
- Red onions
- Celery
- Paprika
- Salt & pepper
Instructions
- Boil the potatoes: Cut into bite-sized pieces and cook in salted water until tender, about 10-12 minutes.
- Prepare hard-boiled eggs: Boil eggs for 12 minutes, then cool in an ice bath.
- Mix the dressing: Combine mayonnaise, Dijon mustard, salt, pepper, and half the paprika in a bowl.
- Combine ingredients: Chop the cooled eggs and add them with drained potatoes, celery, and red onions to the dressing. Fold gently.
- Chill before serving: Transfer to a serving dish, sprinkle with remaining paprika, cover, and refrigerate for at least 30 minutes.
Notes
- For a lighter version, substitute Greek yogurt for mayonnaise.
- Add fresh herbs like dill or chives to enhance flavor.
- Store leftovers in an airtight container for up to three days; this salad is best enjoyed cold.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 122mg