Description
Deviled Egg Pasta Salad is a fresh and creamy twist on a classic dish, blending the rich flavors of deviled eggs with macaroni for a satisfying summer salad. This recipe is perfect for cookouts, picnics, or anytime you want to impress your guests with something unique. Light on mayonnaise yet big on flavor, it combines hard-boiled eggs with Greek yogurt and bright vegetables for a deliciously creamy texture that won’t weigh you down. Enjoy it as a side dish or a standalone meal; this pasta salad is sure to delight everyone at the table!
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, chopped (for garnish)
- Paprika (for garnish)
- Sea salt (to taste)
Instructions
- Cook macaroni in boiling water for 8-10 minutes until al dente. Drain and rinse under cold water; set aside.
- Cut hard-boiled eggs in half lengthwise, remove yolks into a bowl, and chop egg whites into small pieces.
- Mash yolks until smooth and mix in Greek yogurt, mayonnaise, and Dijon mustard.
- In a large mixing bowl, combine the chopped egg whites, macaroni, diced red onion, and chopped celery.
- Stir in the egg yolk mixture until all ingredients are evenly coated.
- Season with sea salt to taste and top with fresh chives and paprika before serving. Chill for at least one hour for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 186mg