Deviled Egg Pasta Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookcrisis.com/deviled-egg-pasta-salad-recipe/
