Deviled Egg Pasta Salad
Deviled Egg Pasta Salad is a delicious and refreshing twist on the classic deviled egg recipe, combining the creamy texture of hard-boiled eggs with tender macaroni pasta. This crowd-pleasing dish is perfect for summer barbecues, potlucks, or family gatherings, offering a delightful balance of flavors without being overly heavy. With a light dressing made from Greek yogurt and just a hint of mayonnaise, it’s a healthier option that doesn’t skimp on taste. Plus, it’s an excellent way to use up leftover hard-boiled eggs. Whip this up in just 20 minutes and watch it become a favorite at every event!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 8 oz macaroni pasta
- 6 hard-boiled eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 small red onion
- 2 celery ribs
- Fresh chives
- Paprika
- Sea salt
Instructions
- Cook the macaroni according to package instructions (8-10 minutes). Drain and cool under cold water.
- Halve the hard-boiled eggs; separate yolks from whites. Chop the egg whites and add to pasta.
- Mash the yolks in a bowl; mix in Greek yogurt, mayonnaise, and Dijon mustard until smooth.
- Combine chopped onions and celery with the pasta. Add the yolk dressing and stir well.
- Top with fresh chives and paprika; season with sea salt. Chill for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 220mg
Find it online: https://cooknatalie.com/deviled-egg-pasta-salad/