Description
Easter Deviled Egg Potato Salad is a creamy, flavorful twist on the classic potato salad, featuring tender Yukon Gold potatoes and hard-boiled eggs—perfect for your festive gatherings.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 4 large hard-boiled eggs
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup fresh chives (chopped)
- 2 celery stalks (diced)
- Salt and pepper to taste
Instructions
- Prepare your potatoes: Boil salted water in a large pot. Add peeled Yukon Gold potatoes and cook until fork-tender, about 15-20 minutes.
- Hard-boil your eggs: In another pot, cover eggs with cold water, bring to a boil, then cover and remove from heat. Let sit for 12 minutes before cooling in ice water.
- Create the dressing: In a mixing bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Mix it all together: Once cooled, chop the potatoes and add them to the dressing along with chopped hard-boiled eggs, celery, and chives. Gently fold to combine without mashing.
- Chill before serving: Cover and refrigerate for at least 30 minutes to meld flavors.
Notes
- For a lighter option, substitute Greek yogurt for mayonnaise.
- Add crispy bacon bits for extra flavor and crunch.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 310
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg