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!
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.
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!
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.
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!