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! 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 1: Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in large bowl.
- Step 2: Cut the hard boiled eggs in half and remove the yolks, and place the yolks in a small bowl. Chop the whites and add to the pasta bowl.
- Step 3: Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise and mustard.
- Step 4: Add the chopped onion and celery to the pasta bowl, and stir in egg yolk mixture until combined.
- Step 5: Top with fresh chives, paprika and salt as desired. Can be eaten immediately, but best served after being chilled in refrigerator for at least 1 hour. Add more mayo or yogurt if needed or when re-serving leftovers.
Notes
If saving leftovers for later, pasta may dry out a little; this can be fixed by mixing in a little more mayonnaise or greek yogurt. If the red onion is too overpowering, use only 1/2 of a small onion. Additional paprika and salt can be added to each serving for more flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Mixing
- 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
Keywords: deviled egg pasta salad, macaroni salad, egg salad macaroni, summer side dish