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.
Top tips
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.
Step-by-step recipe instructions
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!
FAQs
- 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.
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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)
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
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
I like the suggestion of using yogurt instead of mayo as I don't like it. Adding potato salad brings 2 classic recipes together as one to create a new recipe.
Thank you! Glad you like this recipe idea:)
What a great recipe. I just love both salads and putting them together is just genius!! Perfect for the holiday season too. I love the retro look of them! Pinned. Thank you for sharing them with #FiestaFriday
Thanks Jenny! You are the second person that's called this recipe retro, I love that!
It is a good idea to use yogurt instead of mayo!! I could almost taste them - yum!! Thanks a lot for sharing, Monika. x
Thanks Jhuls! Glad you like it:)
I am always interesting in new recipes when it comes to deviled eggs. What a great idea to put a potato salad in it.
Thank you!
Yay! I love deviled eggs and potato salad but I'm not the biggest fan of mayo, so these are right up my alley!
Thank you! Glad you like this appetizer recipe idea!
I love this combination! Two yummy things in one!
Thank you! That's exactly what I thought when I came up with this idea!
I love retro dishes like these and when a classic dish is bought up to date like these so much the better. Thank you for linking to #CookBlogShare
Thank you Jacqui, I love the idea of my dish being retro!