Description
Deviled Egg Pasta Salad is a delightful twist on a beloved classic, combining creamy flavors with the satisfying texture of macaroni. This refreshing salad is perfect for summer gatherings, potlucks, and family picnics, promising to impress guests with its rich flavor and easy preparation. The unique blend of hard-boiled eggs, Greek yogurt, and fresh vegetables makes it not only delicious but also a fantastic way to use leftover eggs. Chill it in the refrigerator for optimal taste, and enjoy it as a standalone dish or paired with grilled meats or fresh salads.
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 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 bowl.
- Cut hard-boiled eggs in half; place yolks in a small bowl and chop the whites. Add chopped whites to the pasta.
- Mash yolks with a fork; mix in Greek yogurt, mayonnaise, and Dijon mustard until smooth.
- Add chopped onion and celery to the pasta bowl; pour in the egg yolk mixture and stir until well combined.
- Top with fresh chives, paprika, and sea salt as desired. Chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg