These Potato Salad Deviled Eggs (No Mayo) make a fantastic healthy appetizer. The simple filling consists of potatoes, tangy dill pickles, healthy vegetable oil and naturally low in fat fromage frais (fromage blanc).
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 this Polish potato salad. These 2 ingredients are also the star of this zucchini ribbon salad with mustard dressing.
So I was confident this recipe would work. And it does!
Healthy deviled eggs
These deviled eggs are quite creamy though they don’t contain any mayo! I simply pureed the egg yolks with the oil and fromage frais. This yielded a rich and creamy mixture, perfect to use in place of traditional mayonnaise.
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.
I used naturally low in fat fromage frais, which adds a delicious tangy flavour to this appetizer. Similar in taste to sour cream as well as crème fraiche, fromage frais is MUCH less calorific so it was the perfect ingredient to add to my healthy appetizer!
*NOTE: If you can’t get fromage frais (fromage blanc) you can use Greek yogurt, Skyr or any other thick yogurt.
How to make potato salad deviled eggs: step-by-step
These simple deviled eggs can be put together in minutes if you prepare some of the ingredients in advance.
Boil the eggs and potatoes, allow to cool then refrigerate, unpeeled (for up to 2 days) until you are ready to make the recipe.
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!
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!
Potato Salad Deviled Eggs (No Mayo)
- 6 large eggs, hard boiled
- 2 medium potatoes, unpeeled, approx. 220g
- 2 dill pickles/pickled gherkins, finely chopped, approx. 60g
- 4 tbsp good vegetable oil, I used rapeseed
- 5 tbsp fromage frais/Skyr/ thick yogurt
- Fine sea salt and pepper to taste
- Freshly chopped chives or dill for sprinkling on top, optional
- 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.