Description
Deviled Egg Pasta Salad is a refreshing and flavorful dish that perfectly combines creamy textures with zesty undertones, making it an ideal choice for summer gatherings. This salad features tender macaroni noodles and hard-boiled eggs, offering a delicious way to use leftovers. With a light dressing made from Greek yogurt and Dijon mustard, it’s both satisfying and healthier than traditional versions. Whether you’re hosting a picnic or a family barbeque, this dish is sure to impress your guests with its vibrant flavors and ease of preparation.
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
- Chopped fresh chives
- Paprika and sea salt to taste
Instructions
- Cook the macaroni in salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water; set aside.
- Halve the hard-boiled eggs, remove yolks, and mash them in a bowl. Chop egg whites and add to the pasta.
- Mix Greek yogurt, mayonnaise, and Dijon mustard with the egg yolks until smooth.
- Combine the pasta with diced onion, celery, and the egg yolk mixture; stir gently to mix well.
- Season with chives, paprika, and salt; refrigerate at least one hour before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 220mg