Description

Deviled Egg Pasta Salad is a delightful fusion of creamy, tangy flavors that captures the essence of classic deviled eggs. This light and refreshing dish is perfect for summer gatherings, picnics, or barbecues, making it an ideal choice for families and friends alike. With macaroni noodles gently coated in a flavorful dressing made from Greek yogurt and Dijon mustard, this pasta salad is not only delicious but also a clever way to use up leftover hard-boiled eggs. Quick to prepare and versatile enough to serve as a main or side dish, this recipe will become a go-to favorite in your culinary repertoire.

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 and paprika for garnish

Instructions

Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water.
Halve the hard-boiled eggs, remove yolks, and chop the egg whites. Combine chopped whites with pasta in a large bowl.
In a small bowl, mash yolks with Greek yogurt, mayonnaise, and Dijon mustard until smooth.
Add diced onion and celery to the pasta bowl; pour over the yolk mixture. Stir gently to combine.
Garnish with chives and paprika. Chill for at least an hour before serving for best flavor.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup (210g)
Calories: 270
Sugar: 2g
Sodium: 350mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 10g
Cholesterol: 210mg

Keywords: For added texture, consider mixing in diced pickles or bell peppers. Letting the salad sit in the refrigerator enhances the flavors. Adjust seasoning based on personal preferences for salt and acidity.