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+ servings

Deviled Egg Potato Salad

Skinny Deviled Egg Potato Salad lightened up with greek yogurt is a delicious potato salad you can serve during Easter and all summer long.
Yield 6 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Sabrina Snyder


  • 3 large yukon potatoes cut into 1" chunks (26 ounces)
  • 1 stalk celery finely chopped
  • 1 stalk green onions sliced thinly
  • 1/2 red bell pepper diced finely
  • 1/4 cup light mayonnaise
  • 1/4 cup fat free greek yogurt
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon apple cider vinegar
  • 4 large eggs hard boiled
  • 1/2 teaspoon paprika


  • Add the potato chunks to cold water in a large pot and bring to a boil.
  • Cook for 10-15 minutes or until fork tender.
  • Remove from the pan and let cool.
  • In a large bowl add the celery, green onions, bell pepper, mayonnaise, yogurt, salt, black pepper, mustard and cider vinegar, mixing well.
  • Chop the eggs into large chunks and add to the bowl along with the cooled potatoes.
  • Stir together gently, place into serving bowl and garnish with paprika.


Serving: 1/6th recipe | Calories: 124kcal | Carbohydrates: 10.4g | Protein: 6.1g | Fat: 6.7g | Saturated Fat: 1.5g | Cholesterol: 127mg | Sodium: 346mg | Fiber: 1.5g | Sugar: 2.5g