Description
Deviled Egg Pasta Salad is a delightful blend of creamy flavors and comforting textures, perfect for summer gatherings, picnics, or cookouts. This refreshing dish combines tender macaroni noodles with hard-boiled eggs, Greek yogurt, and a hint of Dijon mustard for a tangy kick. It’s an excellent way to utilize leftover eggs while keeping the dressing light and flavorful. Serve it as a side dish or main course; this versatile salad is sure to impress your guests and can be easily customized with your favorite vegetables or herbs.
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
- 1–2 tablespoons chopped fresh chives
- 1/2 teaspoon paprika (plus extra 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 in a large mixing bowl.
- Halve the hard-boiled eggs, removing yolks to a small bowl. Chop egg whites into small pieces and add to the pasta.
- Mash yolks with a fork; mix in Greek yogurt, mayonnaise, and Dijon mustard until smooth.
- Add diced onion and chopped celery to the pasta bowl. Pour in the egg yolk mixture and stir until fully combined.
- Top with chives, paprika, and salt to taste. Chill in the refrigerator for at least one hour before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 186mg