Deviled Egg Macaroni Pasta Salad 

This creamy and tangy pasta salad combines the classic flavors of deviled eggs with the comforting texture of macaroni. It's a perfect dish for potlucks, barbecues, or as a satisfying side for any meal. The combination of Greek yogurt and mayonnaise provides a lighter yet flavorful dressing, while the crunchy vegetables add a delightful contrast.

Full Recipe:

Ingredients

• 8 oz elbow macaroni (about 2½ cups uncooked)

• 6 hard boiled eggs

• ½ cup plain Greek yogurt

• ¼ cup mayonnaise

• 1 tbsp Dijon mustard

• 1 small red onion, diced

• 2 celery ribs, chopped

• 1–2 tbsp chopped fresh chives

• ½ tsp paprika, plus more for garnish

• Sea salt, to taste

Directions

1. Cook the Pasta: Boil the macaroni in salted water according to package instructions, about 8–10 minutes. Drain and rinse under cold water to cool.

2. Prepare the Eggs: Peel the hard-boiled eggs. Separate the yolks and place them in a small bowl. Chop the egg whites and add them to the cooled pasta in a large mixing bowl.

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

4. Combine Ingredients: Add the diced red onion and chopped celery to the pasta and egg whites. Pour the egg yolk mixture over the top and stir gently until everything is evenly coated.

5. Season and Garnish: Sprinkle with paprika and chopped chives. Season with sea salt to taste.

6. Chill and Serve: Refrigerate the salad for at least 1 hour before serving to allow flavors to meld. If the salad thickens upon standing, stir in additional mayonnaise or Greek yogurt to reach desired consistency.

Nutritional Information (per 1-cup serving)

• Calories: 195 kcal

• Total Fat: 12g

  • Saturated Fat: 3g

  • Unsaturated Fat: 8g

• Cholesterol: 153mg

• Sodium: 231mg

• Carbohydrates: 11g

  • Fiber: 1g

  • Sugar: 2g

• Protein: 10g