Description
Deviled Egg Pasta Salad is a delightful twist on traditional pasta salads, perfect for summer cookouts and gatherings. This creamy dish combines al dente macaroni with hard-boiled eggs, Greek yogurt, and spices, delivering a burst of flavor without the heaviness of excessive mayonnaise. It’s an easy way to make use of leftover eggs while impressing your guests with its unique taste and vibrant presentation. Whether served as a side dish or a light meal, this salad is sure to be a hit at any picnic or barbecue.
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, paprika, and sea salt for seasoning
Instructions
- Cook macaroni in boiling water according to package instructions (8-10 minutes). Drain and rinse under cold water.
- Halve hard-boiled eggs, remove yolks into a bowl, and chop egg whites. Add egg whites to the macaroni.
- Mash yolks until smooth; mix in Greek yogurt, mayonnaise, and Dijon mustard.
- Combine chopped onion and celery with macaroni, then stir in the dressing mixture until fully incorporated.
- Top with chives and paprika; chill for at least an hour before serving to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 190mg