Potato Salad Deviled Eggs (No Mayo)

These tangy, delicious mayo free potato salad deviled eggs make a fantastic healthy appetizer.  The simple filling consists of potatoes, tangy dill pickles, healthy vegetable oil and low fat yogurt.

This easy appetizer combines 2 of my favourite party food ideas: potato salad and deviled eggs. For me these classic dishes never go out of fashion, especially when it comes to celebrations such as Easter and Christmas.

But these timeless classics can also be enjoyed a little differently.

In this appetizer recipe I used a simple potato salad as a filling for my deviled eggs.  Potatoes and eggs make a great pairing, one I also used in Polish potato salad as well as potato salad with dill.

So I was confident this recipe would work.  And it does!

Potato salad deviled eggs ingredients

These deviled eggs are quite creamy even though they don't contain any mayo!  I simply pureed the egg yolks along with the oil and naturally low in fat fromage frais (fromage blanc).  This yielded a rich and creamy mixture, perfect to use in place of traditional mayonnaise. 

Cook's Tip

If you can’t get fromage frais or prefer not to use it you can use low fat natural yogurt, Greek yogurt or Skyr.

I used cold-pressed rapeseed oil, which is not only healthy but also gives the sauce a nice yellow tint.  You can use your favourite oil, though I wouldn’t recommend olive oil as it can sometimes overpower a dish (especially when it’s used raw).  A mild tasting oil is best.

How to make potato salad deviled eggs: step-by-step

1.To make the deviled eggs start by peeling the eggs, cutting each in half lengthways and gently removing the yolks.  Make the sauce and set aside.

2. Peel and chop the potatoes, combine with the dill pickles, add the sauce and stir thoroughly to combine.

3. Then simply spoon a generous amount of the filling into each egg half, scatter fresh dill or chives over the top (this step is optional) and enjoy!

Top Tips

• Use salad potatoes, not floury potatoes.
• To save time you can boil the eggs and potatoes ahead. Once cooled refrigerate them overnight, unpeeled, covered. Peel and chop when you are ready to make the recipe.
• Extras: You can add fresh herbs, such as chives or parsley into the filling, or chopped pickled jalapenos for a bit of heat.
• Keep leftover deviled eggs covered and refrigerated for up to 2 days.
• Not suitable for freezing.

More easy deviled eggs recipes

• Easy Beetroot Deviled Eggs Recipe
• Healthy Deviled Eggs with Avocado and Horseradish
• Deviled Eggs with Black Olives
• Smoked Salmon Deviled Eggs Recipe

Keep in touch

Have you made these potato salad deviled eggs? How did they turn out for you? Let me know in the comments below, thanks!

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Potato Salad Deviled Eggs (No Mayo)

These Potato Salad Devilled Eggs are a fantastic healthy appetizer,perfect for any occasion. Two classic party food ideas in one recipe!

5 from 5 votes

Print Pin Rate

Course: Appetizer, Party Food

Cuisine: gluten free, Low fat

Prep Time: 10 minutes

Cook Time: 20 minutes

Cooling: 15 minutes

Total Time: 30 minutes

Servings: 12 deviled eggs

Calories: 77kcal

Author: Monika Dabrowski

Ingredients

• 6 large eggs hard boiled
• 2 medium salad potatoes unpeeled, approx. 220g
• 2 dill pickles/pickled gherkins finely chopped, approx. 60g
• 4 tbsp good vegetable oil I used rapeseed
• 5 tbsp low fat yogurt fromage frais/Skyr
• Fine sea salt and pepper to taste
• Freshly chopped chives or dill for sprinkling on top optional

Instructions

• Boil the potatoes until tender. Once cooled, peel and chop them quite finely.
• Once you’ve boiled and cooled the eggs cut them in half lengthways and carefully remove the yolks.
• Puree the yolks with the fromage frais and oil, season to taste and combine with the potatoes and pickles. Adjust seasoning as necessary.
• Spoon generous amounts of the filling into the egg halves, sprinkle with fresh herbs and place the eggs on a large serving plate. You can put a bit of fromage frais under each egg to prevent it from moving.

Notes

• Use salad potatoes, not floury potatoes.
• To save time you can boil the eggs and potatoes ahead. Once cooled refrigerate them overnight, unpeeled, covered. Peel and chop when you are ready to make the recipe.
• Extras: You can add fresh herbs, such as chives or parsley into the filling, or chopped pickled jalapenos for a bit of heat.
• Keep leftover deviled eggs covered and refrigerated for up to 2 days.
• Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 77kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 132mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

*Nutritional information is automatically generated and should be considered as an estimate.

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