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Deviled Egg Pasta Salad

Deviled Egg Pasta Salad


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  • Author: Olivia
  • Total Time: 25 minutes
  • Yield: Serves 8

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

  1. Cook the macaroni in salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water; set aside.
  2. Halve the hard-boiled eggs, remove yolks, and mash them in a bowl. Chop egg whites and add to the pasta.
  3. Mix Greek yogurt, mayonnaise, and Dijon mustard with the egg yolks until smooth.
  4. Combine the pasta with diced onion, celery, and the egg yolk mixture; stir gently to mix well.
  5. 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