Deviled Egg Pasta Salad

Deviled egg pasta salad with macaroni noodles. Light on the mayo and big on flavor, this dish is a hit at cookouts or summer gatherings! Great way to use leftover hard boiled eggs.

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 ( like avocado oil mayo)
1 tablespoon dijon mustard
1 small red onion , chopped
2 ribs celery , chopped
1 tablespoon fresh chives
1/2 teaspoon paprika , more as desired
sea salt to taste
Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in large bowl. 
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.
Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise and mustard.
Add the chopped onion and celery to the pasta bowl, and stir in egg yolk mixture until combined.

full instruction :

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