Description
Deviled Egg Pasta Salad is a deliciously creamy and tangy dish that perfectly combines the flavors of classic deviled eggs with hearty macaroni. Ideal for summer cookouts, picnics, or as a satisfying side at family gatherings, this salad transforms leftover hard-boiled eggs into a crowd-pleasing favorite. With its light Greek yogurt dressing, crunchy vegetables, and fresh herbs, it strikes the perfect balance between indulgence and healthiness. Quick to prepare in just 20 minutes, this versatile pasta salad can be served as an appetizer, side dish, or even a light lunch. Impress your guests with this delightful recipe that promises to be a hit at any gathering!
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, chopped
- 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.
- Halve the hard-boiled eggs and separate the yolks from the whites. Chop the whites and set aside.
- In a bowl, mash the yolks and mix in Greek yogurt, mayonnaise, and Dijon mustard until smooth.
- In a large bowl, combine macaroni, chopped egg whites, diced onion, celery, and the yolk mixture. Stir until well blended.
- Garnish with fresh chives and paprika; season with sea salt to taste. Chill in the refrigerator for at least one hour before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 265
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 186mg