First, boil the eggs. Place eggs in a medium pot with cold water and bring to a boil. Turn heat off immediately and let stand, uncovered, for 5 minutes. Place into a large bowl filled with ice and cold water and let sit for 5-10 minutes, until completely cool. Peel and set aside.
Place potatoes into a large pot and cover completely with water, add a big pinch of salt and bring to a boil, turn to simmer and cover. Let cook for 10-12 minutes, until easily pierced with a fork.
Meanwhile, make the dressing. In a medium bowl combine the mayo, mustard, vinegar, paprika, salt and pepper. Whisk well to combine. Set aside.
Once potatoes are cooked, drain and set aside to cool for 10 minutes.
While potatoes are cooling, slice the eggs into 1/8ths (half, half again and then half one more time) and place into a large bowl.
Once potatoes are cool enough to handle, gently slice into quarters and place into the bowl with the eggs. Pour dressing over the top and sprinkle with ¾ of the chives and another pinch of salt and pepper. Gently toss to combine.
Garnish with remaining chives and serve.
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Ingredients
Directions
First, boil the eggs. Place eggs in a medium pot with cold water and bring to a boil. Turn heat off immediately and let stand, uncovered, for 5 minutes. Place into a large bowl filled with ice and cold water and let sit for 5-10 minutes, until completely cool. Peel and set aside.
Place potatoes into a large pot and cover completely with water, add a big pinch of salt and bring to a boil, turn to simmer and cover. Let cook for 10-12 minutes, until easily pierced with a fork.
Meanwhile, make the dressing. In a medium bowl combine the mayo, mustard, vinegar, paprika, salt and pepper. Whisk well to combine. Set aside.
Once potatoes are cooked, drain and set aside to cool for 10 minutes.
While potatoes are cooling, slice the eggs into 1/8ths (half, half again and then half one more time) and place into a large bowl.
Once potatoes are cool enough to handle, gently slice into quarters and place into the bowl with the eggs. Pour dressing over the top and sprinkle with ¾ of the chives and another pinch of salt and pepper. Gently toss to combine.
Garnish with remaining chives and serve.