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Deviled Egg Pasta Salad

Deviled Egg Pasta Salad

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Deviled egg pasta salad is a delightful twist on a classic favorite that combines the rich flavors of creamy dressing and hard-boiled eggs with tender macaroni noodles. This refreshing dish is perfect for summer cookouts, picnics, and family gatherings, offering a satisfying blend of textures and tastes that everyone will enjoy. With its light use of mayonnaise, complemented by Greek yogurt, this pasta salad is both flavorful and healthier than traditional recipes. Plus, it’s an excellent way to use leftover hard-boiled eggs! Easy to customize with your favorite ingredients, this salad is sure to become a staple at your next event.

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 (diced)
  • 2 celery ribs (chopped)
  • Fresh chives (for garnish)
  • Sea salt and paprika (to taste)

Instructions

  1. Cook macaroni in boiling water for 8-10 minutes until al dente. Drain and rinse under cold water; set aside.
  2. Halve the hard-boiled eggs, removing yolks to a bowl. Chop the egg whites and add them to the macaroni.
  3. Mash the egg yolks with a fork, then mix in Greek yogurt, mayonnaise, and Dijon mustard until smooth.
  4. Add diced onion and chopped celery to the pasta bowl. Pour in the egg yolk mixture and stir until well combined.
  5. Season with fresh chives, paprika, and sea salt as desired. Chill for at least one hour before serving.

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