Deviled Egg Pasta Salad (Print Version)
# Ingredients:
→ Eggs and Pasta
01 -
6 boiled eggs, peeled
02 -
2½ cups uncooked macaroni (8 oz)
→ Sauce
03 -
¼ cup mayo
04 -
½ cup Greek yogurt, plain
05 -
1 tbsp Dijon mustard
→ Veggies and Extras
06 -
2 celery ribs, diced up
07 -
A dash of paprika (add more if you want)
08 -
1 small red onion, chopped finely
09 -
Some fresh chives, chopped (1-2 tbsp)
10 -
Salt to suit your taste
# Instructions:
01 -
Get some salted water boiling, toss in the macaroni, and let it cook for 8-10 minutes. Once done, drain, rinse with cool water, and keep in a big bowl.
02 -
Cut boiled eggs in half, take out the yolks, and chop the whites into small pieces. Add the whites to the bowl with macaroni.
03 -
Mash the yolks until smooth, then stir in Dijon mustard, yogurt, and mayo until it’s creamy.
04 -
Stir the celery, onion, and dressing gently into the pasta. Combine everything so it’s evenly coated.
05 -
Sprinkle on paprika and chives, add salt if needed. Let it cool in the fridge for at least an hour before serving.
# Notes:
01 -
This dish works great for outings or shared meals. Chill it, then plate it in a shallow dish and sprinkle extra paprika or chives on top to make it pretty.