Easter Deviled Egg Potato Salad
Easter Deviled Egg Potato Salad is a creamy, colorful dish that combines the classic flavors of deviled eggs and potato salad, perfect for your festive gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 pounds waxy potatoes (Yukon Gold or red)
- 5 hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup finely chopped celery
- 1 cup chopped green onions
- Paprika, salt, and pepper to taste
Instructions
- Peel and chop potatoes into even chunks. Boil in salted water for 15-20 minutes until fork-tender. Drain and cool slightly.
- Boil eggs for 12 minutes, then cool in ice water before peeling.
- In a bowl, mix mayonnaise with Dijon mustard, adding salt and pepper to taste.
- Fold in chopped celery and green onions into the dressing.
- Chop cooled potatoes and peeled eggs (reserve some egg slices for garnish). Gently fold into the dressing until well-coated.
- Transfer to a serving bowl, garnish with reserved egg slices and paprika. Chill in the fridge for at least one hour before serving.
Notes
- For added flavor, consider mixing in crispy bacon bits or fresh herbs.
- This salad can be prepared a day ahead to enhance flavors.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg