Description
This Deviled Egg Pasta Salad combines creamy deviled egg flavors with tender macaroni pasta and fresh crunchy vegetables, making it a perfect, easy-to-make side dish or light meal. The blend of Greek yogurt, mayonnaise, and Dijon mustard mimics classic deviled eggs, while red onion, celery, and chives add a refreshing crunch and aromatic finish. Ready in just 20 minutes and best served chilled, this salad is ideal for picnics, potlucks, or a quick weekday lunch.
Ingredients
Pasta and Eggs
- 8 oz. macaroni pasta (about 2 1/2 cups uncooked, 1/2 pound)
- 6 hard boiled eggs
Dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
Vegetables & Seasonings
- 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 Pasta: Bring a large pot of water to a boil. Cook the macaroni pasta for 8-10 minutes or according to package instructions until al dente. Drain the pasta, rinse under cold water to stop cooking, and transfer it to a large bowl to cool.
- Prepare Eggs: Slice the hard boiled eggs in half and carefully remove the yolks, placing the yolks into a small mixing bowl. Chop the egg whites into small pieces and add them to the bowl with the cooked pasta.
- Make Dressing: Mash the egg yolks thoroughly with a fork until smooth. Stir in the plain Greek yogurt, mayonnaise, and Dijon mustard until a creamy, well-incorporated mixture forms.
- Combine Salad: Add the diced red onion and chopped celery to the pasta and egg white mixture. Pour the egg yolk dressing over the salad ingredients and mix everything together until evenly combined.
- Garnish and Chill: Sprinkle the chopped fresh chives and paprika over the top. Season with sea salt to taste. While the salad can be eaten immediately, it is best when chilled in the refrigerator for at least 1 hour to allow flavors to meld. Before serving leftovers, adjust consistency with additional mayonnaise or yogurt if needed.
Notes
- Use plain Greek yogurt to keep the dressing creamy and tangy while adding protein.
- Red onion adds sharpness; soak diced onion in cold water for 10 minutes if you prefer a milder taste.
- Hard boil eggs by placing them in boiling water for 9-12 minutes, then cooling under cold water for easier peeling.
- Feel free to substitute celery with finely diced cucumber for a different crunch.
- Adjust paprika quantity to enhance the smoky flavor according to your preference.
