Description
This Deviled Egg Potato Salad combines the creamy goodness of potatoes with the rich flavor of deviled eggs. It’s a wonderful choice for quick dinners or casual gatherings, packed with satisfying ingredients and irresistible taste.
Ingredients
Scale
- 2 pounds red baby potatoes
- 3 large hard boiled eggs
- ¼ cup diced celery
- ¾ cup mayonnaise
- ¼ cup dijon mustard
- 2 teaspoons diced chives
- ½ teaspoon sweet paprika
- ½ teaspoon kosher salt
Instructions
- Boil water in a pot and gently lower in the eggs, ensuring they are fully submerged; boil for 14 minutes.
- After boiling, drain the water and cool the eggs under cold running water. Repeat this twice, adding ice cubes for a final 5 minutes in the cool water.
- Remove the eggs from the water and place them in a bowl; refrigerate until needed.
Notes
Ensure the potatoes are tender but not mushy, as this will affect the texture of the salad.
Adjust the amount of mayonnaise and mustard based on personal preference for creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg