Deviled Egg Potato Salad Just Like Grandma's

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant potato flakes

Sweet potatoes are more nutritious, while instant flakes save time.

Place the eggs in a large pot and cover with cold water. Bring to a boil over medium-high heat.

Once boiling, cover the pot and remove from heat. Let the eggs sit for 15 minutes.

Transfer eggs to an ice bath to cool, then peel and set aside.

In a separate large pot, add peeled and cubed russet potatoes. Cover with water and bring to a boil.

Cook for 15–20 minutes or until fork-tender. Avoid overcooking.

Drain potatoes and rinse with cold water to stop cooking. Let cool.

Slice eggs in half and remove yolks. Place yolks in a bowl.

Add mayonnaise, Dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper to the yolks. Mash until creamy and smooth.

Chop egg whites and place in a large mixing bowl.

Add cooled potatoes, diced celery, red onion, and green onions to the bowl.

Pour yolk dressing over potato mixture and gently mix until well combined.

Sprinkle paprika on top for garnish (optional).

Cover and refrigerate for at least 40 minutes before serving to allow flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens