Description
Deviled Egg Pasta Salad is a delightful fusion of creamy textures and zesty flavors, perfect for summer gatherings and potlucks. This easy-to-make dish combines the classic taste of deviled eggs with hearty macaroni pasta, creating a satisfying salad that is both refreshing and filling. With a light dressing made from Greek yogurt and a hint of Dijon mustard, this recipe is ideal for using up leftover hard-boiled eggs while impressing your guests. In just 20 minutes, you can whip up this crowd-pleaser that works beautifully as an appetizer or side dish.
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 with cold water.
- Halve the hard-boiled eggs, separate yolks from whites. Chop egg whites into small pieces.
- Mash yolks in a bowl; mix in Greek yogurt, mayonnaise, and Dijon mustard until smooth.
- In a large mixing bowl, combine chopped egg whites, onion, celery, and macaroni. Add the yolk mixture and stir until well combined.
- Season with chives, paprika, and salt as desired. Chill for at least one hour before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 245mg
Keywords: Experiment with spices like dill or garlic powder for extra flavor. Feel free to add vegetables such as bell peppers or pickles for customization.