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By Amanda Lowe

Deviled Egg Pasta Salad

Name: Deviled Egg Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
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, chopped (see notes); 2 ribs celery, chopped; 1 tablespoon fresh chives; 1/2 teaspoon paprika, more as desired; sea salt, to taste

5 steps

Prep:10minCook:10min

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.

Updated at: Thu, 17 Aug 2023 12:54:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories220.1 kcal (11%)

Total Fat9.8 g (14%)

Carbs23 g (9%)

Sugars2 g (2%)

Protein9.5 g (19%)

Sodium198.3 mg (10%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

0.5 poundmacaroni pasta

uncooked

6eggs

hard boiled

½ cupplain greek yogurt

¼ cupmayonnaise

1 tablespoondijon mustard

1 tablespoonfresh chives

½ teaspoonpaprika

more as desired

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.

CooktopHeat

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.

Knife

Step 3

Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise and mustard.

Fork

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.

View on trialandeater.com

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