Deviled Egg Macaroni Pasta Salad

Deviled Egg Macaroni Pasta Salad employing elbow-shaped macaroni. At cookouts or summer get-togethers, this meal is a winner because it's flavorful and light on mayonnaise. Additionally a fantastic way to use up leftover hard boiled eggs.

Egg salad pasta is currently being discussed after we talked about egg salad!

This dish can be described as either deviled egg pasta salad or egg salad macaroni. depends on the combination you use.

And I don't just mean by "how you mix it up" what you label it that day.

Deviled Egg Macaroni Pasta Salad Ingredients

• 8 oz. macaroni pasta, (about 2 1/2 cups uncooked, 1/2 pound)
• 6 hard boiled eggs
• 1/2 cup plain greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 small red onion, diced (see notes)
• 2 ribs celery, chopped
• 1-2 tablespoons chopped fresh chives
• 1/2 teaspoon paprika, more as desired
• sea salt, to taste

Prep Method 1: “Egg Salad Macaroni”

When I initially cooked it, I simply mashed the hard-boiled eggs with everything else. Even though I didn't devil the egg, I was calling the salad "deviled egg" salad. (Removing the yolk and combining it with additional components, such as mayo.)

So properly speaking, there was macaroni and egg salad.

It turned out alright, but I wanted to attempt making deviled eggs the traditional manner, which involves separating the egg yolks from the whites and combining them with the other liquid ingredients (mayo, greek yogurt, and mustard).

I specifically mentioned Greek yogurt. I use a little less mayonnaise in this egg salad than I did in the two that I previously uploaded.

In the initial batch, I DID try to use ONLY greek yogurt, but it was simply lacking that teeny bit of taste.

So I gave in and combined the Greek yogurt with a small amount of mayonnaise. You can change those quantities as you please if you're a fan.

Prep Method 2: Deviled Egg Pasta Salad

Round 2, separated egg whites:

It turns out to be little creamier!

In a small bowl, combine the egg yolk with the mayonnaise, Greek yogurt, and dijon mustard to "devil" the pasta (I don't know if that's the right word). The egg whites should be chopped and added separately.

The ingredients and flavor are the same regardless of how you prepare it. It just depends on how well everything blends together!

Mix-ins Options

I personally want a lot of crunch with my egg salad, thus I believe celery and red onion are crucial in this recipe.

Other ingredients to include for more flavor and/or crunch include bell pepper and dill pickles or pickle relish. Additionally, bacon bits are frequently mistakenly vegan (the more you know! ), however I'd recommend my own vegetarian bacon bits that I make at home.

Ranch dressing is also a good option if you're feeling saucy, and I've even heard of people adding Sriracha chili sauce, but that is just for the brave.

Add some paprika and chives on top, then chill!

Although salads like these are always a little better after the flavors have had a little time to marinade, you CAN serve them straight away after preparation.

Before serving it again after refrigeration, you might need to add a little more mayonnaise, Greek yogurt, and/or herbs to freshen it up. As leftover pasta absorbs moisture from the marinade, it often becomes dry.

This was a huge hit at the barbecue I brought it to! Let's be honest: I ate this for supper several times in a row. It's fantastic as a side or to bring to a party.