This Deviled Egg Pasta Salad is rich, creamy, and so tasty! It's a delightful combination of all of the flavors of deviled eggs, added to a pasta salad with big chunks of hard-boiled eggs, crunchy celery, and crisp red onions. This unexpected dish will be a hit at any party or gathering. Made with a healthy swap of using Greek yogurt instead of mayonnaise.
Love deviled eggs? Also, try my 6 Fun and Unique Deviled Eggs including my No Mayo Deviled Eggs and Everything Bagel Deviled Eggs.
Deviled Egg Pasta Salad
Deviled Egg Pasta Salad is unexpected and so delicious. With its hearty elbow macaroni and fresh crunchy vegetables, it's the perfect pasta salad for everything from Easter dinner or brunch to a summer potluck or picnics. It's even easy enough for a quick dinner at home. The rich and creamy flavors are pure perfection for any pasta salad or deviled egg lover. Can't you just imagine this at your Easter dinner?
This unique macaroni salad is made with all of the flavors you love in a deviled egg like hard-boiled eggs, greek yogurt (instead of mayonnaise,) dijon mustard, garlic, and smoked paprika. The dressing is actually made from the mashed egg yolks whisked with all of those ingredients that you like to add to your deviled eggs to make them deviled. You then all classic macaroni salad ingredients like pasta, celery, red onions, and green onions. It makes for a really tasty flavor combination.
It all comes together tasting like a deviled egg but in this tasty and unexpected pasta salad or macaroni salad. There is just the right amount of tender pasta and eggs, flavorful creamy ingredients, and crunch from the veggies. It was a hit with both kids and adults in my family!
Deviled Egg Pasta Salad Share on X
Why You'll Love this Healthy Deviled Egg Pasta Salad recipe...
- This Deviled Egg Pasta Salad is so delicious and unexpected! It's different than your standard pasta salad.
- My version of this classic southern dish - Deviled Egg Macaroni Salad- is made healthy with Greek yogurt instead of mayonnaise. And yes, it's still delicious!
- Adding the egg yolks to the actual pasta salad dressing gives the dish this crazy rich flavor that's like the deviled egg filling and hard to resist.
- It has all the flavors of deviled eggs but in an easier-to-make pasta salad form.
- It's healthy to make! It has this creamy feeling, but still feels light.
- It's only 180 calories and 11 grams of protein per serving.
- The entire recipe only takes 20 minutes to make.
- Do you have leftover hard-boiled eggs? Make this!
- It's perfect for everything from a holiday meal (Easter, Thanksgiving, Christmas) to a summer potluck or even a weeknight dinner.
Ingredients:
Here's an overview of what you'll need to make this Deviled Egg Pasta Salad recipe, but keep scrolling for the full recipe amounts.
- Hard Boiled Eggs: You'll need 6 hard-boiled eggs to make the salad. Follow my tips below to make the perfect hard-boiled eggs. To make the salad, you will need to peel the eggs, cut them in half and push the cooked yolks out of the eggs to use in the actual dressing.
- Pasta: You'll need about half of a box of elbow macaroni pasta. If you don't have that you can substitute any other short pasta like ditalini or fusilli.
- Plain Greek Yogurt: Traditionally this Southern recipe is made with mayo, but I substitute plain Greek yogurt. For the richest flavor, use whole milk plain Greek yogurt, but you can also use lower fat options, depending on your diet and health concerns.
- Dijon Mustard: Dijon mustard is a classic ingredient to make the deviled part of the deviled eggs and is a key flavor here. Use your favorite kind for the perfect tangy zing. You can even substitute yellow mustard if you prefer.
- Lemon Juice: The deviled egg pasta salad dressing needs a little acid, and lemon juice gives it the perfect brightness. You can also use vinegar including apple cider vinegar.
- Garlic Powder: Instead of using chopped garlic cloves, I like adding garlic powder to this salad to evenly disperse the garlic flavors. This is another ingredient commonly used in deviled eggs that carries over here.
- Smoked Paprika: Smoked paprika is what gives deviled eggs that unique flavor, and therefore we include it in the dressing here. It adds lots of richness and depth of flavor. You can substitute regular paprika if you don't have the smoked, but the smoked is really nice!
- Red Onion: Some diced red onions add lots of flavor and crunch. You'll need to chop it ahead of time.
- Celery: Celery is the perfect way to bulk this pasta salad up with flavor and crunch.
- Green Onions: I use both the richer red onion AND the lighter green onion in this recipe, to bring out the flavors and add a pop of green. You could also substitute fresh chives.
- Salt & Pepper
How to Make Hard Boiled Eggs:
- Hard-Boiled Egg Cooker: My go-to for making tricky hard-boiled eggs is my DASH hard-boiled egg maker. It takes ALL of the guesswork out of hard-boiled eggs and makes perfect ones every time. If you have struggled to make hard-boiled eggs at home, buy this gadget. It's less than $30 and worth it!
- Stovetop: Start by putting the eggs in a large pot and covering them with water. Once the eggs are in the water, bring the pot to a full boil and then reduce the heat to a gentle boil or simmer. Let them simmer for 10 minutes. Transfer to ice water to stop the cooking process. Let them sit for 3-4 minutes before removing and peeling.
- Instant Pot: Cook them for 8 minutes under high pressure. Do a quick release and transfer them to cold water to stop the cooking process. Also, let them sit for 3-4 minutes before removing and peeling.
Instructions:
This is an overview of the instructions to make this Deviled Egg Pasta Salad recipe, but the full detailed printable recipe is below in the recipe card.
- First, cook your pasta. In a large pot of generously salted boiling water, cook the elbow macaroni pasta according to package directions. Drain the pasta and rinse until it's cool.
- While the pasta is cooking, peel the hard-boiled eggs and separate the yolks from the whites. Dice the egg whites and set aside.
- Put the egg yolks in a large mixing bowl and whisk together with the plain Greek yogurt, dijon mustard, lemon juice, garlic powder, smoked paprika, and salt and pepper. Adding the egg yolks to the dressing is the trick to make this pasta salad taste like deviled eggs, so don't miss this step.
- To the bowl with the deviled egg dressing yolk mixture, add the cooled, cooked pasta, diced red onion, diced celery, and green onions.
- Carefully folk in the egg white at the end, being careful not to break up the chunks.
- Serve immediately or store in the refrigerator until ready to eat. Garnish or sprinkle with extra green onions or smoked paprika.
Variations
I love this Deviled Egg Pasta Salad recipe as written, but here are some fun variations.
- Make it Traditional: To make this in more of a traditional Southern style, substitute mayo for the Greek yogurt.
- Make it Extra: Add other fun add-ins like diced dill pickles, sweet pickle relish, diced avocado, cucumber, diced bell pepper, tomatoes, crumbled bacon, or even chopped parsley.
- Make it Spicy: Add a splash of hot sauce or jalapenos to the mix.
- Make it Meaty: Make it a well-rounded meal by adding diced chicken or tofu.
FAQ
Storage & Leftovers
Store any leftovers in an airtight container in the fridge for up to two days. Since hard-boiled eggs have a short shelf life of only two days, you will want to make sure you don't keep it for longer. Pasta salad can also absorb the dressing when in the fridge so it may dry out when storing it. If that happens, add a few drops of water and/or a dollop of Greek yogurt.
Make Ahead
Yes! While the Greek yogurt dressing is best eaten when it's made, you can make this a day ahead for a party. If it dries out any, just add a few drops of water or an additional dollop of Greek yogurt to bring it back to life. Another way to make this is to cook the eggs and pasta the day before and then assemble the actual pasta salad the day of.
Freezing
This Deviled Egg Pasta Salad will not freeze well.
Deviled Egg Pasta Salad recipe is So Tasty!
Deviled Egg Pasta Salad is so tasty, rich, and unexpected. If you are tired of making and serving the same old pasta salad, add this Deviled Egg Macaroni Salad to your routine. It gives you all the flavors of your favorite deviled eggs, but in an easy-to-eat and prepare package. This versatile recipe is good for so many occasions and even great for just a family dinner or side dish.
Add it as a side dish to any of these dishes for a great bbqs cookout menu.
Make it Meal:
- Grilled Shrimp Kabobs
- Grilled Cauliflower Steaks
- Portobello Mushrooms Steaks
- Blackened Salmon
- Blackened Mahi Mahi
- Portobello Mushroom Burger
- Black Bean Burger
- BBQ Shrimp Skewers
Deviled Egg Pasta Salad Share on X
More Summer Healthy Pasta Salad Recipes to Try:
- Crab Pasta Salad
- 4 Ingredient Caprese Pasta Salad
- Zesty Italian Pasta Salad
- Mexican Macaroni Salad
- Healthy Macaroni Salad
- Bruschetta Pasta Salad
- Tex Mex Pasta Salad
If you make this Deviled Egg Pasta Salad recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
Deviled Egg Pasta Salad
Ingredients
- 6 hard boiled eggs
- 8 ounces macaroni pasta
- ¾ cup plain greek yogurt
- 2 tablespoons dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 2 tablespoons red onion, finely chopped
- ½ cup celery, finely chopped
- ¼ cup green onions, sliced
- salt & pepper, to taste
Instructions
- In a large pot of boiling water, cook the elbow macaroni pasta according to package directions. Add a generous amount of salt to the water. Drain the pasta and rinse until it's cool.
- While the pasta is cooking, peel the hard boiled eggs and separate the yolks from the whites. Dice the egg whites and set aside.
- Put the egg yolks in a bowl and whisk together with the plain greek yogurt, dijon mustard, lemon juice, garlic powder, smoked paprika and salt and pepper.
- To the bowl with the deviled egg dressing, add the cooled, cooked pasta, diced red onion, diced celery, and green onions.
- Carefully folk in the egg white at the end.
- Serve immediately or refrigerate until ready to serve.
Notes
Nutrition
Pin for later:
Angela says
This was so yummy! My entire family loved it, I can't wait to make it again. It will be perfect for a party too.