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Deviled Egg Pasta Salad

Deviled Egg Pasta Salad

Deviled Egg Pasta Salad blends the classic flavors of deviled eggs with tender pasta and crisp vegetables for a creamy, tangy, and satisfying dish perfect for gatherings. Easy to make and endlessly customizable, it offers a nostalgic yet fresh take on two beloved favorites combined into one comforting salad.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 8 ounces macaroni pasta approximately 2 1/2 cups uncooked, or 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 diced (see notes)
  • 2 celery ribs chopped
  • 1 to 2 tablespoons fresh chives chopped
  • 1/2 teaspoon paprika or more to taste
  • Sea salt to taste

Method
 

  1. Cook the macaroni in boiling water for 8 to 10 minutes, or according to package instructions. Drain, rinse, and transfer to a large bowl. Slice the hard-boiled eggs in half, remove the yolks, and place them in a small bowl. Chop the egg whites and add them to the pasta bowl. Mash the yolks with a fork, then mix in the Greek yogurt, mayonnaise, and mustard until smooth. Add the diced onion and chopped celery to the pasta bowl, then stir in the egg yolk mixture until everything is well combined. Garnish with fresh chives, paprika, and salt to taste. The salad can be eaten right away, but it’s best if chilled in the refrigerator for at least one hour. When serving leftovers, add extra mayonnaise or yogurt if needed to maintain creaminess.

Notes

*If you’re saving leftovers, the pasta may dry out slightly. To fix this, simply stir in a bit more mayonnaise or Greek yogurt. I also like to sprinkle extra paprika on top before serving leftovers for added flavor. Keep in mind that Greek yogurt has a milder taste compared to mayonnaise, so adjust the ratio accordingly to avoid the salad becoming too bland.
I use one small red onion, but if you’re sensitive to the strong flavor of red onion, you might prefer to use only half, as some readers have found the onion’s taste to be overpowering.