Description
Creamy deviled egg macaroni pasta salad blends classic comfort with zesty southern charm. Pasta, eggs, and tangy dressing create a crowd-pleasing dish you’ll crave at summer gatherings.
Ingredients
Scale
Pasta and Eggs:
- 8 ounces (226 grams) macaroni pasta, (about 2 1/2 cups uncooked, 1/2 pound)
- 6 hard boiled eggs
Creamy Base:
- 1/2 cup plain greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
Vegetables and Seasonings:
- 1 small red onion, diced
- 2 celery ribs, chopped
- 12 tablespoons chopped fresh chives
- 1/2 teaspoon paprika
- sea salt, to taste
Instructions
- Boil macaroni in salted water for 8-10 minutes until al dente. Drain and rinse with cool water to halt cooking process, ensuring pasta maintains a slight firmness.
- Carefully halve hard-boiled eggs, separating yolks into a separate bowl. Finely chop egg whites and combine with cooled pasta in a large mixing bowl.
- Thoroughly mash egg yolks with a fork until crumbly. Incorporate Greek yogurt, mayonnaise, and Dijon mustard, whisking until the mixture transforms into a smooth, creamy dressing that captures classic deviled egg flavors.
- Integrate finely diced onion and chopped celery into the pasta and egg white mixture. Gently pour the yolk-based dressing over the ingredients, tossing carefully to ensure even coating. Season with salt to taste.
- Delicately sprinkle fresh chives and paprika across the surface of the salad. Refrigerate for minimum one hour, allowing flavors to meld and intensify.
- Before serving, stir the salad gently. If the consistency appears dry, fold in additional mayonnaise or yogurt to restore moisture and creamy texture.
Notes
- Prevent pasta mushiness by cooking just until al dente, ensuring a perfect texture that holds up in the salad.
- Boost protein content by using Greek yogurt instead of full-fat mayo, creating a lighter yet creamy dressing.
- Customize the salad by adding crispy bacon bits, diced pickles, or chopped fresh herbs for extra flavor complexity.
- Make it gluten-free by substituting regular macaroni with chickpea or lentil pasta, maintaining the dish’s nutritional profile.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 330
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 220 mg