How To Make Deviled Potato Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

pickles

🥗Healthier: cucumber

💰Cheaper: relish

Cucumber provides a fresh crunch with fewer calories

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onion adds flavor with less intensity

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu or chickpeas can mimic texture for a vegan option

Boil russet potatoes until fork-tender, then peel and chop into small cubes.

Drain potatoes and soak them in cold water to stop the cooking process.

In a bowl, mash 3 egg yolks with a fork until crumbly.

Add 1.5 tablespoons of sweet dough to the egg yolks.

Mix in a couple tablespoons of dijon mustard.

Add about 1/3 cup of mayonnaise to the mixture.

Taste the dressing and adjust with more relish or mustard if desired.

In a food processor, pulse half of a small onion and half of a small red bell pepper until desired consistency.

Add 3 tablespoons of fresh dill to the food processor and pulse for 5 more seconds.

Combine the onion and bell pepper mixture with the mayo, mustard, and egg yolk mixture, adding it in about 3 tablespoons at a time.

Mix the dressing with the chopped potatoes until well combined.

Using a teaspoon, refill the emptied eggshells with the potato salad mixture to create deviled eggs.

Taste the deviled eggs to ensure they are delicious and adjust if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens