Potato salad deviled eggs with garnish of chives on wooden board with red-and-white checkered cloth in background.

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!
Course Appetizer, Healthy Snack, Party Food
Cuisine International
Keyword deviled eggs, potato salad
Prep Time 10 minutes
Cook Time 20 minutes
Cooling 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 184kcal
Author Monika Dabrowski


  • 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.


You will save time if you boil the eggs and potatoes, allow to cool then refrigerate, unpeeled (for up to 2 days) until you are ready to make the recipe. 


Serving: 1serving | Calories: 184kcal | Carbohydrates: 10g | Protein: 7g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 164mg | Sodium: 259mg | Potassium: 374mg | Fiber: 2g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 3mg