Description
A delightful twist on classic deviled eggs, this Deviled Egg Pasta Salad combines macaroni with a creamy, tangy yogurt and mayo dressing, hard-boiled eggs, and a hint of paprika for a flavorful dish that’s perfect for picnics and gatherings.
Ingredients
Units
Scale
Pasta:
- 8 oz. macaroni pasta, (about 2 1/2 cups uncooked, 1/2 pound)
Dressing:
- 6 hard boiled eggs
- 1/2 cup plain greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
Additional Ingredients:
- 1 small red onion, diced
- 2 celery ribs, chopped
- 1–2 tablespoons chopped fresh chives
- 1/2 teaspoon paprika, more as desired
- Sea salt, to taste
Instructions
- Cook Pasta: Boil macaroni for 8-10 minutes, then drain and rinse. Set aside in a large bowl.
- Prepare Eggs: Halve hard-boiled eggs, remove yolks, and chop whites, adding them to the pasta bowl.
- Make Dressing: Mash egg yolks, mix with greek yogurt, mayo, and mustard.
- Combine Ingredients: Add onion, celery to pasta, and stir in the yolk mixture.
- Season and Serve: Top with chives, paprika, and salt. Chill for at least 1 hour before serving.
Notes
- For a milder onion flavor, soak the diced red onions in cold water for 10 minutes before adding to the salad.
- This pasta salad can be customized with additional ingredients like diced pickles, bell peppers, or a sprinkle of dill.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 190mg
