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+ servings

Whole30 Deviled Egg Potato Salad

A dairy and soy free version of the classic American side dish - perfect for your summer BBQ's!
5 from 6 votes
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  • 3-4 lbs Russett or Red Potatoes, peeled and cut into 1 inch cubes
  • 6 hard-boiled eggs, chopped
  • 8 pieces sugar free bacon, I like Pederson's Farms
  • 1/4 cup chives, finely diced
  • 1/8 cup parsley, coarsely chopped
  • 1 cup avocado oil/sugar free mayo, I like Primal Kitchen Foods brand
  • 1/3 cup dijon mustard
  • 1-2 tsp Primal Palate New Bae Seasoning, You can use Old Bay if you don't have this!


  • Cook bacon - I like to bake it at 400 for about 10-12 minutes! Bring a large pot of water to a boil and add potatoes. Cook until fork tender, but not so tender that they are mushy or start to fall apart. About 15 minutes worked well for mine. 
  • Drain potatoes and add to a large bowl. Stick in the fridge to cool, or in the freezer if you're in a hurry. Once they have cooled, add chopped eggs, crumbled bacon, most of the chives and parsley (putting some aside for garnish), mayo, mustard, and seasoning to the bowl. Mix gently until well combined. Chill and serve with your favorite BBQ items!