3SmartPts

DEVILED EGG POTATO SALAD

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INGREDIENTS:

  • 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

DIRECTIONS:

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

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: 1/6th recipe

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  • Amount Per Serving:
  • Calories: 124 Calories
  • Total Fat: 6.7g
  • Saturated Fat: 1.5g
  • Cholesterol: 127mg
  • Sodium: 346mg
  • Carbohydrates: 10.4g
  • Fiber: 1.5g
  • Sugar: 2.5g
  • Protein: 6.1g

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