This deviled egg pasta salad, made with elbow macaroni, is packed with flavor and light on mayo. It’s the perfect dish for cookouts or summer gatherings and an excellent way to use up leftover hard-boiled eggs!
INGREDIENTS
- 8 oz elbow 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, diced (see notes)
- 2 celery ribs, chopped
- 1-2 tablespoons chopped fresh chives
- 1/2 teaspoon paprika (more if desired)
- Sea salt, to taste
INSTRUCTIONS
- Cook the macaroni in boiling water for 8-10 minutes (or according to package instructions). Drain, rinse, and set aside in a large bowl.
- Slice the hard-boiled eggs in half and remove the yolks. Place the yolks in a small bowl and chop the egg whites. Add the whites to the pasta bowl.
- Mash the egg yolks with a fork. Stir in the Greek yogurt, mayonnaise, and Dijon mustard.
- Add the diced onion and chopped celery to the pasta bowl. Then, mix in the egg yolk mixture until well combined.
- Top with fresh chives, paprika, and sea salt to taste. You can serve it immediately, but it’s best after being chilled in the refrigerator for at least 1 hour.
- If necessary, add more mayonnaise or yogurt when serving leftovers, as pasta may dry out.
NOTES
- Leftover storage: If storing leftovers, the pasta may dry out a bit. To refresh, mix in more mayonnaise or Greek yogurt. Adding a touch of paprika before serving leftovers enhances the flavor.
- Onion adjustment: I use 1 small red onion, but if you prefer a milder taste, try using only half of the onion, as it can be overpowering for some.
- Spice it up: I recommend extra paprika and salt for added flavor. However, since some may not like paprika, I suggest sprinkling it on top for individual servings. You can also experiment with other seasonings, such as dill, garlic powder, or more Dijon mustard. For an extra touch, relish is a great optional add-in!
