Deviled Egg Potato Salad Nutrition Facts

Deviled egg potato salad combines two picnic classics into one creamy, tangy side dish. Boiled eggs are folded into a mustard-and-mayo dressed potato mixture, then topped with a sprinkle of paprika for that classic deviled egg look. It works because the starchy potatoes soak up the dressing while the egg yolks add richness, making every bite satisfying and full of flavor.

Ingredients

2 lb (900 g) Yukon Gold or red potatoes, scrubbed
6 large eggs
1/2 cup (120 g) mayonnaise
2 tbsp (30 g) yellow mustard
1 tbsp (15 ml) apple cider vinegar
1/2 tsp (2 g) salt, plus more for the boiling water
1/4 tsp (1 g) black pepper
1/4 tsp (1 g) paprika, for garnish
2 tbsp (8 g) chopped fresh chives or parsley (optional)

Instructions

Place the eggs in a saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes. Drain and transfer to a bowl of ice water for 5 minutes. Peel and set aside.
While the eggs cook, place the potatoes in a large pot and cover with cold water. Add 1 tablespoon (15 g) salt. Bring to a boil and cook for 15–20 minutes, until a knife pierces the largest potato with no resistance. Drain and let cool for 10 minutes.
Cut the potatoes into 1-inch (2.5 cm) chunks and place in a large bowl.
Slice 4 of the peeled eggs in half. Remove the yolks and place them in a small bowl. Chop the egg whites and add to the potatoes.
Mash the yolks with a fork. Stir in the mayonnaise, mustard, vinegar, salt, and pepper until smooth.
Pour the yolk mixture over the potatoes and egg whites. Fold gently with a spatula until everything is coated. Taste and adjust seasoning.
Slice the remaining 2 eggs into rounds or wedges and arrange on top of the salad. Sprinkle with paprika and chives, if using. Serve immediately or refrigerate.

Tips

For perfectly boiled eggs, use older eggs (about a week old) – they peel much easier than fresh ones. After boiling, shocking in ice water stops the cooking and prevents a green ring around the yolk.
Don’t overmix the salad. Fold gently to keep the potatoes and egg whites intact. Overmixing turns it into a paste.
If you prefer a lighter dressing, swap half the mayonnaise for plain Greek yogurt or sour cream. This adds tang and reduces calories, but the texture will be slightly less rich.
Make the salad a day ahead, but wait to add the paprika and chives until just before serving. The potatoes absorb the dressing overnight, so you may need to add a splash of milk or extra mayo to loosen it.

Serving Suggestions

Serve this potato salad chilled or at room temperature alongside grilled chicken, burgers, or pulled pork sandwiches. It’s a natural fit for a barbecue, picnic, or potluck. For a light lunch, pair it with a green salad and crusty bread.

Variations

Add crunch: Fold in 1/2 cup (75 g) finely diced celery and 1/4 cup (40 g) diced red onion before adding the dressing.
Smoky twist: Replace the paprika with smoked paprika and add 2 slices of cooked, crumbled bacon.
Pickle relish: Stir in 2 tablespoons (30 g) sweet pickle relish for a sweeter, more classic deviled egg flavor.
Herb garden: Add 1/4 cup (10 g) chopped fresh dill and 1/4 cup (10 g) chopped parsley to the dressing.
Vegan version: Use vegan mayonnaise and substitute the eggs with 1 cup (150 g) cubed firm tofu that has been pressed and pan-fried until golden. The texture will be different but still creamy.

Storage and Reheating

Refrigerate leftover potato salad in an airtight container for up to 3 days. Because it contains eggs and mayonnaise, do not leave it at room temperature for more than 2 hours. Stir before serving and add a little extra mayo or a splash of vinegar if it seems dry. This salad is best served cold or at room temperature – do not reheat it, as the eggs and mayonnaise can separate and become rubbery.

Frequently Asked Questions

Can I use red potatoes instead of Yukon Gold? Yes, red potatoes hold their shape well and work great. Russets will also work, but they are starchier and may break apart more easily, so be extra gentle when folding.

How do I know the eggs are fully cooked? The eggs are done when the yolk and white are firm, which usually takes 12 minutes after the water boils. If you prefer a slightly creamier yolk, reduce the sitting time to 10 minutes, but the yolk should still be fully set for food safety.

Can I make this ahead of time? Yes, you can assemble the salad up to 1 day in advance. Store it covered in the refrigerator. Add the paprika and chives just before serving to keep the garnish bright.

Is it safe to leave this salad out at a picnic? No. Because it contains eggs and mayonnaise, it should not sit out for more than 2 hours (or 1 hour if the temperature is above 90°F / 32°C). Keep it in a cooler with ice packs and return it to the refrigerator promptly.

Can I use a different mustard? Dijon mustard adds a sharper flavor, while yellow mustard gives a milder, more classic taste. You can also use whole-grain mustard for texture. Adjust the amount to your preference.

How can I make it lower in calories? Use light mayonnaise and Greek yogurt in place of half the mayo. You can also reduce the number of egg yolks by using only 2 yolks in the dressing and discarding the rest, though this changes the flavor.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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