Description
Deviled egg pasta salad with macaroni noodles. Light on the mayo and big on flavor, this dish is a hit at cookouts or summer gatherings! A great way to use leftover hard-boiled eggs.
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
- 1–2 tablespoons chopped fresh chives
- 1/2 teaspoon paprika
- sea salt, to taste
Instructions
- Step: Cook macaroni in boiling water for 8-10 minutes. Drain and rinse, then set aside in a large bowl.
- Step: Cut the hard-boiled eggs in half, remove the yolks, and place the yolks in a small bowl. Chop the whites and add to the pasta bowl.
- Step: Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise, and mustard.
- Step: Add the chopped onion and celery to the pasta bowl, and stir in the egg yolk mixture until combined.
- Step: Top with fresh chives, paprika, and salt as desired. Serve chilled after at least 1 hour in the refrigerator.
Notes
If saving leftovers, the pasta may absorb moisture; stir in a little extra mayonnaise or greek yogurt to freshen it up. If you prefer a milder onion flavor, use only half the onion. Feel free to add extras like diced pickles or bell peppers for additional crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 195 kcal
- Sugar: 2 g
- Sodium: 231 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 153 mg