Deviled Egg Macaroni Salad

This wonderfully creamy Deviled Egg Macaroni Salad brings together two picnic classics—deviled eggs and macaroni salad—into one vibrant summer side dish. It captures all the tangy, savory flavors of traditional deviled eggs, thanks to a yolk-based dressing blended with mayo, mustard, and a touch of vinegar. Instead of piping into egg whites, the yolk dressing coats tender elbow macaroni, and the chopped egg whites, celery, pickles, and optional mix-ins deliver delightful texture. Quick to assemble and perfect for potlucks or BBQs, it’s even better after chilling, allowing flavors to meld into a refreshing, crowd-pleasing dish. 

Ingredients (serves about 8 servings of 2/3 cup)

• 8 large eggs

• 8 oz (about 2⅔ cups uncooked) elbow macaroni

• ½ cup plain nonfat Greek yogurt

• ⅓ cup light mayonnaise

• 2 Tbsp mustard (your choice)

• 1 Tbsp white vinegar

• 1 tsp hot sauce (optional)

• ½ tsp paprika, plus extra for garnish

• ½ tsp salt

• ¼ tsp black pepper

• ½ cup chopped celery

• ⅓ cup chopped dill pickles

• 1 tsp chopped chives (for topping) 

Directions

1. Hard-boil eggs: Place eggs in a pot, cover with water an inch above, bring to boil, cover, remove from heat, and let stand 12 minutes. Transfer to ice bath until cool.

2. Cook pasta: Meanwhile, boil macaroni per package, drain, rinse with cold water to stop cooking, and set aside. 

3. Prep eggs: Peel eggs under running water. Slice in half, scoop yolks into a bowl, and chop whites. 

4. Make dressing: Mash yolks with fork. Add Greek yogurt, light mayo, mustard, vinegar, hot sauce, paprika, salt, and pepper. Stir until smooth.

5. Combine salad: Gently stir in pasta, egg whites, celery, and pickles until evenly coated. 

6. Garnish & chill: Sprinkle paprika and chives on top. Chill for at least 1 hour (recommended) or serve immediately. 

Nutritional Info (per ~2/3 cup serving; yields 8 servings)

• Calories: ~206 kcal

• Carbohydrates: ~23 g

• Protein: ~11 g

• Fat: ~8 g (saturated ~2 g)

• Fiber: ~1 g

• Sugar: ~2 g

• Sodium: ~251 mg