Creamy Deviled Egg Pasta Salad (Print Version)
# Ingredients:
→ Pasta and Eggs
01 -
8 oz macaroni pasta (about 2½ cups uncooked)
02 -
6 hard boiled eggs
→ Dressing
03 -
½ cup plain Greek yogurt
04 -
¼ cup mayonnaise
05 -
1 tablespoon Dijon mustard
→ Vegetables and Garnish
06 -
1 small red onion, diced
07 -
2 celery ribs, chopped
08 -
1-2 tablespoons chopped fresh chives
09 -
½ teaspoon paprika, more as desired
10 -
Sea salt, to taste
# Instructions:
01 -
Boil salted water and cook macaroni for 8-10 minutes. Drain, rinse with cold water, and place in a large mixing bowl
02 -
Halve peeled hard-boiled eggs. Remove yolks and chop whites. Add whites to pasta
03 -
Mash egg yolks, then mix with Greek yogurt, mayonnaise, and Dijon mustard until smooth and creamy
04 -
Add diced onion, chopped celery, and dressing to pasta. Mix gently until well combined
05 -
Garnish with chives and paprika, season with salt. Chill for at least one hour before serving
# Notes:
01 -
Perfect for picnics and potlucks, this salad can be made ahead and stored in the fridge. For best presentation, serve in a shallow bowl garnished with extra chives and paprika