Description
This Deviled Egg Pasta Salad recipe is a delightful twist on a classic dish, combining the flavors of deviled eggs with a creamy pasta salad. It’s perfect for picnics, potlucks, or as a side dish for any occasion.
Ingredients
Scale
Pasta:
- 8 oz. macaroni pasta, (about 2 1/2 cups uncooked, 1/2 pound)
Deviled Egg Mixture:
- 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, more as desired
- sea salt, to taste
Instructions
- Cook Pasta: Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in a large bowl.
- Prepare Deviled Egg Mixture: Cut the hard-boiled eggs in half and remove the yolks, placing them in a small bowl. Chop the whites and add them to the pasta bowl.
- Mix Deviled Egg Mixture: Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise, and mustard. Add the chopped onion and celery to the pasta bowl, and mix in the egg yolk mixture until combined.
- Season and Serve: Top with fresh chives, paprika, and salt as desired. For best flavor, chill in the refrigerator for at least 1 hour before serving. Adjust mayo or yogurt when serving leftovers.
Notes
- For a milder onion flavor, soak the diced onions in cold water for 10-15 minutes before adding to the salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 225mg
Keywords: Deviled Egg Pasta Salad, Pasta Salad, Side Dish, Picnic Food, Potluck Recipe
