Deviled Egg Pasta Salad

Ingredients

8 oz macaroni pasta (about 2 1/2 cups, uncooked)
8 hard boiled eggs
1/4 cup mayonnaise
1/2 cup plain greek yogurt
1 TBSP dijon mustard
1 small red onion, diced
2 ribs celery, chopped
1-2 TBSP chopped fresh chives
1/2 tsp paprika
sea salt, to taste

Directions

  1. Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in large bowl
  2. Cut the hard boiled eggs in half and remove the yolks, and place the yolks in a small bowl. Chop the whites and add to the pasta bowl
  3. Mash the egg yolks with a fork
  4. Add greek yogurt, mayonnaise, and mustard to mashed egg yolks
  5. Add the chopped onion and celery to the pasta bowl, and stir in egg yolk mixture until combined
  6. Season with sea salt, to taste
  7. Top with fresh chives and paprika as desired
  8. Chill in the refrigerator for at least 1 hour before serving
  9. Add more mayo or yogurt if needed, or when re-serving leftovers
  10. *If saving leftovers for later, pasta may dry out a little. This can be fixed by mixing in a little more mayonnaise (or greek yogurt). I also top with more paprika before serving leftovers also! I use 1 *small* red onion, but if you aren't big on the taste of red onion you may choose to use only 1/2, as some readers have found the onion overpowering.

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