Deviled Egg Pasta Salad
This Deviled Egg Pasta Salad is the perfect blend of creamy, tangy, and herby flavors, made with hard-boiled eggs, al dente pasta, and a zingy mustard dressing. Great for BBQs, meal prep, and potlucks.
Ingredients
- 4 oz shell or elbow macaroni about 1½ cups uncooked
- 4 large eggs
- 2 tbsp light mayonnaise
- 2 tbsp plain Greek yogurt
- 1 tbsp whole grain mustard
- ¼ cup fresh dill finely chopped
- ¼ cup fresh parsley finely chopped
- 2 tbsp green onion thinly sliced
- 1 celery stalk finely diced
- ¼ lemon juiced
- ¾ tsp salt or to taste
- ¼ tsp ground black pepper
- ½ tsp smoked or regular paprika
Instructions
- Boil the Eggs: Place eggs in a pot with cold water, bring to a boil, then reduce to a simmer and cook for 10–11 minutes. Transfer to an ice bath.
- Cook the Pasta: Boil pasta until al dente, about 7–8 minutes. Rinse under cold water to stop the cooking.
- Prep the Herbs & Veggies: Finely chop dill, parsley, green onion, and celery. Juice the lemon.
- Make the Dressing: In a large bowl, whisk together mayo, Greek yogurt, mustard, lemon juice, paprika, salt, and pepper.
- Grate the Eggs: Peel and grate the boiled eggs using a cheese grater. Add them to the dressing bowl.
- Combine: Fold the cooled pasta into the egg mixture gently until well coated.
- Chill & Serve: Refrigerate for 30 minutes for best flavor. Garnish with extra dill or paprika before serving.
Notes
- Use a cheese grater for the best egg texture.
- Add pickles or pickle brine for extra tang.
- Store in an airtight container for up to 3 days.
- For spice, add hot sauce or chili flakes.
- Can be made gluten-free with GF pasta.