Description
Deviled egg pasta salad with macaroni noodles is light on the mayo and big on flavor. It’s a crowd-pleasing side dish for cookouts, potlucks, and summer gatherings, and a great way to use leftover hard boiled eggs.
Ingredients
- 8 oz macaroni pasta (about 2 1/2 cups uncooked)
- 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
- Cook the macaroni in boiling water for 8-10 minutes, or according to package instructions. Drain, rinse, and transfer to a large bowl.
- Cut the hard boiled eggs in half and remove the yolks. Place the yolks in a small bowl. Chop the egg whites and add them to the bowl with the pasta.
- Mash the egg yolks with a fork, then stir in the Greek yogurt, mayonnaise, and Dijon mustard until smooth.
- Add the diced red onion and chopped celery to the pasta bowl. Pour in the egg yolk mixture and stir until everything is well combined.
- Top with chopped fresh chives, paprika, and sea salt to taste.
- You can serve it immediately, but it tastes best after chilling in the refrigerator for at least 1 hour.
- If needed, stir in a little extra mayonnaise or Greek yogurt before serving leftovers.
Notes
- If saving leftovers, the pasta may dry out a bit. Stir in a little more mayonnaise or Greek yogurt before serving again.
- If you are sensitive to the flavor of raw red onion, use only half of the onion.
- For more flavor, add extra paprika, salt, dill, garlic powder, or more Dijon mustard. Relish is also a tasty optional add-in.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: American