Deviled Egg Pasta Salad
Cuisine: American
Recipe Source: Trial and Eater
This pasta salad is a fun twist on a classic appetizer, bringing all the flavors of deviled eggs to your picnic table. Tender pasta is tossed with creamy mayonnaise, tangy mustard, and chopped hard-boiled eggs. Crunchy celery and onion add texture, while paprika provides a pop of color and a hint of smokiness. It's a perfect side dish for potlucks, barbecues, or any summer gathering.
Difficulty: EASY
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serving Size: 6 servings
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
- 2 ribs celery, , chopped
- 1 tablespoon fresh chives
- 1/2 teaspoon paprika, , more as desired
- sea salt, to taste
Directions:
- Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in large bowl.
- 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.
- Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise and mustard.
- Add the chopped onion and celery to the pasta bowl, and stir in egg yolk mixture until combined.
- 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.