Deviled Egg Pasta Salad
This Deviled Egg Pasta Salad is rich, creamy, and so tasty! It's a delightful combination of all of the flavors of deviled eggs, added to a pasta salad with big chunks of hard-boiled eggs, crunchy celery, and crisp red onions. This unexpected dish will be a hit at any party or gathering. Made with a healthy swap of using Greek yogurt instead of mayonnaise.
Ingredients
- 6 hard boiled eggs
- 8 ounces macaroni pasta
- ¾ cup plain greek yogurt
- 2 tablespoons dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 2 tablespoons red onion, finely chopped
- ½ cup celery, finely chopped
- ¼ cup green onions, sliced
- salt & pepper, to taste
Instructions
- In a large pot of boiling water, cook the elbow macaroni pasta according to package directions. Add a generous amount of salt to the water. Drain the pasta and rinse until it's cool.
- While the pasta is cooking, peel the hard boiled eggs and separate the yolks from the whites. Dice the egg whites and set aside.
- Put the egg yolks in a bowl and whisk together with the plain greek yogurt, dijon mustard, lemon juice, garlic powder, smoked paprika and salt and pepper.
- To the bowl with the deviled egg dressing, add the cooled, cooked pasta, diced red onion, diced celery, and green onions.
- Carefully folk in the egg white at the end.
- Serve immediately or refrigerate until ready to serve.
Notes
Storage & Leftovers
Store any leftovers in an airtight container in the fridge for up to two days. Since hard-boiled eggs have a short shelf life of only two days, you will want to make sure you don't keep it for longer. Pasta salad can also absorb the dressing when in the fridge so it may dry out when storing it. If that happens, add a few drops of water and/or a dollop of Greek yogurt.
Make Ahead
While the Greek yogurt dressing is best eaten when it's made, you can make this a day ahead for a party. If it dries out any, just add a few drops of water or an additional dollop of Greek yogurt to bring it back to life. Another way to make this is to cook the eggs and pasta the day before and then assemble the actual pasta salad the day of.
Freezing
This Deviled Egg Pasta Salad will not freeze well.
Nutrition
Calories: 181kcalCarbohydrates: 23gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 141mgSodium: 102mgPotassium: 178mgFiber: 1gSugar: 2gVitamin A: 289IUVitamin C: 1mgCalcium: 54mgIron: 1mg
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