Deviled Egg Macaroni Salad (Print)
A quick mix of macaroni, flavorful deviled eggs, crunchy veggies, and a velvety yogurt-based dressing.
# Ingredients:
→ Eggs and Pasta
01 -
6 hard-cooked eggs
02 -
8 oz of dry macaroni (about 2½ cups uncooked)
→ Sauce
03 -
1 tablespoon Dijon mustard
04 -
¼ cup mayo
05 -
½ cup unsweetened Greek yogurt
→ Veggies and Topping
06 -
1-2 tablespoons of freshly chopped chives
07 -
A small red onion, diced finely
08 -
Sea salt to taste
09 -
Half a teaspoon or more of paprika
10 -
Two celery sticks, sliced small
# Steps:
01 -
In boiling salted water, cook macaroni for 8-10 minutes. Drain well, rinse with cold water, and toss into a large bowl.
02 -
Peel hard-boiled eggs and cut them in half. Separate yolks and chop egg whites. Add the whites to the pasta.
03 -
Create a smooth blend by mashing yolks with yogurt, mayo, and mustard until creamy.
04 -
Gently toss in the onion, celery pieces, and dressing with the pasta until mixed evenly.
05 -
Sprinkle the dish with paprika and chives, add a little salt if needed, and chill for at least an hour before serving.
# Notes:
01 -
This dish is great for outdoor gatherings or prepped in advance for parties. Serve it in a shallow dish and add extra chives and paprika for a nice touch.