Deviled Egg Potato Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 179.5
  • Total Fat: 9.8 g
  • Cholesterol: 190.8 mg
  • Sodium: 199.6 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 7.3 g

View full nutritional breakdown of Deviled Egg Potato Salad calories by ingredient
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Absolutely delicious Absolutely delicious
Number of Servings: 8


    2 lbs russet potatoes or yukon gold potatoes
    7 hard-boiled eggs
    1/2 cup Kraft mayonnaise
    2 teaspoons smoked paprika
    1 1/2 teaspoons garlic salt
    2 teaspoons fresh coarse ground black pepper
    1 1/2 teaspoons ground mustard


Cut potatoes into a 1/4 inch dice and put in a pot. Cover with water, add a dash of salt and bring to a boil. Boil for about 7 minutes or until soft, but not mush.
In the meantime, dice the eggs similarly and deposit in a large bowl. Mix in mayo and spices and fold together. Be careful not to break the whites up too much.
Drain the cooked potatoes and submerge in a cold water bath until cool. Drain well and fold in to the egg mixture.
Chill for at least 2 hours, but overnight is better. Chives are a great addition to this if you can get them fresh.
Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user TURBOTIF.

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