Deviled Egg Macaroni Pasta Salad 

This Deviled Egg Macaroni Pasta Salad offers a delightful twist on traditional egg salad by incorporating elbow macaroni and a creamy dressing. It's a crowd pleasing dish perfect for summer gatherings, potlucks, or as a satisfying meal on its own. The combination of hard-boiled eggs, crunchy vegetables, and a tangy dressing creates a flavorful and hearty salad.

Full Recipe:

Ingredients

• 8 oz. elbow macaroni pasta (about 2½ cups uncooked, ½ pound)

• 6 hard-boiled eggs

• ½ cup plain Greek yogurt

• ¼ cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 small red onion, diced (use less if you prefer a milder flavor)

• 2 celery ribs, chopped

• 1–2 tablespoons chopped fresh chives

• ½ teaspoon paprika, plus more for garnish

• Sea salt, to taste

Directions

1. Cook the elbow macaroni in boiling water according to package instructions (typically 8–10 minutes). Drain and rinse under cold water to cool. Place in a large mixing bowl.

2. Peel the hard-boiled eggs. Cut each egg in half, removing the yolks and placing them in a separate small bowl. Chop the egg whites and add them to the bowl with the pasta.

3. Mash the egg yolks with a fork. Stir in the Greek yogurt, mayonnaise, and Dijon mustard until well combined.

4. Add the diced red onion and chopped celery to the pasta and egg whites. Pour the egg yolk mixture over the top and gently stir until all ingredients are evenly coated.

5. Season with sea salt to taste. Garnish with chopped chives and a sprinkle of paprika.

6. For best flavor, refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.

Nutritional Information (per serving)

• Calories: Approximately 240 kcal

• Total Fat: 16g

• Saturated Fat: 4g

• Cholesterol: 141mg

• Sodium: 186mg

• Carbohydrates: 13g

• Dietary Fiber: 4g

• Sugars: 5g

• Protein: 11g