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Deviled Egg Pasta Salad
Donna

Deviled Egg Pasta Salad

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 195
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 8 oz. macaroni pasta (about 2 1/2 cups uncooked, 1/2 pound)
  • 6 hard boiled eggs
  • 1/2 cup plain greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 small red onion, diced (see notes)
  • 2 ribs celery, chopped
  • 1-2 tablespoons chopped fresh chives
  • 1/2 teaspoon paprika , more as desired
  • sea salt to taste

Equipment

  • large bowl
  • pot

Method
 

Instructions
  1. Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in large bowl.
  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.
  3. Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise and mustard.
  4. Add the chopped onion and celery to the pasta bowl, and stir in egg yolk mixture until combined.
  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.