Deviled Egg Pasta Salad Recipe

Introduction

This Deviled Egg Pasta Salad is a creamy, tangy twist on a classic favorite. Combining tender macaroni with the rich flavors of deviled eggs, it’s perfect for picnics, potlucks, or a refreshing side dish any time of year.

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
• 2 celery ribs, chopped
• 1-2 tablespoons chopped fresh chives
• 1/2 teaspoon paprika, plus more as desired
• Sea salt, to taste

Instructions

1. Step 1: Cook macaroni in boiling water for 8-10 minutes or according to package instructions. Drain, rinse with cold water, and transfer to a large bowl.
2. Step 2: Cut the hard boiled eggs in half. Remove the yolks and place them in a small bowl. Chop the whites and add them to the macaroni.
3. Step 3: Mash the egg yolks with a fork. Stir in Greek yogurt, mayonnaise, and Dijon mustard until smooth.
4. Step 4: Add the diced red onion and chopped celery to the pasta bowl. Pour in the egg yolk mixture and stir everything together until combined.
5. Step 5: Sprinkle with fresh chives, paprika, and sea salt to taste. Serve immediately, or refrigerate for at least 1 hour for best flavor. Add extra mayo or yogurt if the salad thickens upon chilling or when serving leftovers.

Tips & Variations

• For a milder onion flavor, soak the diced red onion in cold water for 10 minutes before adding.
• Try swapping celery for diced cucumber or bell pepper for a different crunch.
• Add a splash of lemon juice for brightness if desired.
• Use fresh dill instead of chives for a herbal twist.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving leftovers, stir well and add a bit more mayonnaise or Greek yogurt if the salad seems dry. This salad should be kept chilled to maintain freshness and food safety.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like rotini, shells, or elbows work well. Just adjust the cooking time according to the package.

Can I make this salad vegan or egg-free?

This recipe relies on hard boiled eggs for its signature flavor and creaminess, so vegan substitutions would require alternative creamy ingredients and proteins, such as mashed chickpeas or tofu, but it won’t taste quite the same.

Deviled Egg Pasta Salad Recipe

Print Recipe

★★★★★

4.9 from 106 reviews

This Deviled Egg Pasta Salad is a creamy, tangy, and flavorful twist on classic pasta salad, featuring tender macaroni, chopped hard boiled eggs, and a zesty dressing made with Greek yogurt, mayonnaise, and Dijon mustard. Perfect for picnics, potlucks, or as a refreshing side dish, this salad combines the beloved flavors of deviled eggs with hearty pasta and fresh veggies for a delicious and satisfying meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Pasta

• 8 oz. macaroni pasta (about 2 1/2 cups uncooked, 1/2 pound)

Eggs and Dressing

• 6 hard boiled eggs
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard

Vegetables and Seasoning

• 1 small red onion, diced
• 2 celery ribs, chopped
• 1–2 tablespoons chopped fresh chives
• 1/2 teaspoon paprika, more as desired
• Sea salt, to taste

Instructions

1. Cook the Pasta: Bring a large pot of water to a boil. Add the macaroni pasta and cook according to the package instructions, about 8-10 minutes, until al dente. Drain the pasta and rinse with cold water to stop cooking. Transfer to a large mixing bowl and set aside.
2. Prepare the Eggs: Slice the hard boiled eggs in half lengthwise and carefully remove the yolks, placing them into a small bowl. Chop the egg whites finely and add them to the bowl with the cooked pasta.
3. Make the Dressing: Mash the egg yolks with a fork until smooth. Mix in the Greek yogurt, mayonnaise, and Dijon mustard until well combined, creating a creamy deviled egg-style dressing.
4. Combine Ingredients: Add the diced red onion and chopped celery to the bowl with pasta and egg whites. Pour in the egg yolk dressing and stir thoroughly until all ingredients are evenly coated and mixed.
5. Season and Chill: Sprinkle chopped fresh chives and paprika on top. Add sea salt to taste and mix gently. The salad can be eaten immediately but is best served chilled after refrigerating for at least 1 hour. Before serving leftovers, adjust the consistency by adding more mayonnaise or Greek yogurt if necessary.

Notes

• The red onion adds sharpness, but you can substitute with green onions or shallots for a milder flavor.
• Hard boil the eggs at least a day before for easier peeling and better texture.
• Adjust the paprika and chives to suit your taste preferences.
• The salad tastes better after resting in the fridge, allowing flavors to meld.
• Use full-fat Greek yogurt for creaminess, but low-fat options work as well for a lighter salad.

Keywords: deviled egg pasta salad, macaroni salad, Greek yogurt pasta salad, picnic recipes, easy pasta salad