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Deviled Egg Pasta Salad

Looking for a simple and delicious pasta salad to bring to a potluck? Deviled Egg Pasta Salad is a macaroni pasta salad made with a deviled-egg inspired dressing and full of red onion, hard boiled egg whites, and celery!

Deviled Egg Pasta Salad

This post is sponsored by the Chicken and Egg Association of Minnesota!

It’s officially pasta salad season and I have been looking forward to it for so long! I love having a handful of go-to pasta salads that I turn to each summer, like my Caprese Orzo Salad and my Thai Peanut Pasta Salad. I can’t wait to add this Deviled Egg Pasta Salad to the rotation.

What is Deviled Egg Pasta Salad?

Deviled Egg Pasta Salad is a creamy pasta salad made with macaroni noodles, with a dressing that has egg yolks in it. The pasta salad also has chopped up egg whites in it, so the entire pasta salad resembles a deviled egg. Fun egg fact: eggs are one of the most concentrated sources of choline, which is important during pregnancy for brain development!

If you are a fan of deviled eggs, you will for sure want to try this Deviled Egg Pasta Salad!

Deviled Egg Pasta Salad

Ingredients in Deviled Egg Pasta Salad

Macaroni Noodles

Hard Boiled Eggs – in this recipe, the egg whites get chopped up and added to the pasta salad and the egg yolks are used in the dressing. Eggs are a nutritional powerhouse and each egg adds 6 grams of high quality protein and all nine essential amino acids!

Red Onion – very finely chopped so there aren’t large chunks.

Celery – I liked the crunch that the celery added to this pasta salad.

Greek Yogurt – the dressing is lightened up a bit with plain whole milk Greek yogurt.

Mayonnaise – a little bit of mayonnaise keeps the dressing creamy and savory.

Dijon Mustard – I love the flavor the dijon mustard adds.

Paprika – I used sweet paprika for this. If you use spicy or smoked paprika, you will achieve a different flavor, so I would recommend using sweet paprika.

Milk – a few tablespoons of milk is needed to thin out the dressing.

Green Onions – for adding on top to add color and flavor.

Deviled Egg Pasta Salad

How to Make Deviled Egg Pasta Salad

To start, make the hard boiled eggs. I prefer doing this in the Instant Pot, as I pretty much get perfect results every time! Here is the method that I follow. Then get the pasta water going over high heat and cook the pasta.

While the pasta water is heating up and the pasta is cooking, make the dressing and chop up the veggies. For the dressing, combine the mayonnaise, egg yolks, Greek yogurt, dijon, salt, pepper, and paprika in a food processor and puree to combine. Add 2-3 tbsp of milk to get it thinned out a bit.

Lastly, combine the pasta, egg whites, celery, red onion, and dressing in a large bowl and stir to combine. I topped mine with green onion, too. Serve, and enjoy!

Deviled Egg Pasta Salad

What to Serve with Deviled Egg Pasta Salad

Chimichurri Turkey Burgers

Grilled Chicken Caprese Sandwiches

Mojito Fruit Salad

Grilled Bruschetta Chicken

Deviled Egg Pasta Salad

For more information on Minnesota Chicken and Eggs, check them out on Instagram, Facebook, Pinterest, and Twitter!

Deviled Egg Salad

Deviled Egg Pasta Salad

A delicious pasta salad recipe with all of the flavor of deviled eggs!
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 293kcal
Author: Taylor

Ingredients

  • 8 ounces macaroni/elbow pasta cooked according to package directions
  • 6 large eggs hard boiled
  • 3/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tbsp dijon mustard
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp milk
  • 1/2 small red onion finely diced
  • 2 celery stalks finely diced
  • 2 green onions diced

Instructions

  • Cook the pasta according to package directions.
  • Cook the hard boiled eggs with your preferred method.
  • Peel the hard boiled eggs and separate the white and yolks. Chop up the egg whites and add them to the pasta.
  • Add the egg yolks to a small food processor, along with the Greek yogurt, mayonnaise, dijon mustard, paprika, salt, and pepper.
  • Pulse until pureed.
  • Add the milk and puree.
  • Add the celery and red onion to the pasta and egg whites.
  • Stir in the dressing.
  • Serve topped with chopped green onions.
  • Enjoy!

Nutrition

Calories: 293kcal | Carbohydrates: 31g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 361mg | Potassium: 228mg | Fiber: 2g | Sugar: 3g | Vitamin A: 387IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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Recipe Rating




  1. 5 stars
    To say that I love deviled eggs – an understatement. To say that I love this pasta salad – also an understatement! It would go perfectly as a side dish for whatever you’re grilling, and I’m sure it would be a hit at that neighborhood bbq that’s coming up – just be sure and double the recipe:)