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Deviled Egg Pasta Salad

This Deviled Egg Pasta Salad will be your new go-to for potluck-style meals! Two favorites made into one dish that everyone will love!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 People, as a side
Calories 214kcal
Author FoodFaithFitness

Ingredients

  • 8 oz Elbow macaroni (GF if needed)
  • 6 Eggs, hardboiled
  • 1/2 Cup Plain Greek yogurt
  • 1/4 Cup Mayonnaise
  • 4 tsp Dijon mustard
  • 1 tsp Garlic powder
  • 1/2-1 tsp Salt, to taste
  • 1/2 tsp Smoked paprika
  • 1/4 Cup Red onion, diced
  • 1/4 Cup Green onion, sliced

Instructions

  • Prepare the pasta according to package directions.
  • While the pasta cooks, peel the eggs and separate the whites and yolks, placing the yolks in a large bowl
  • Once the pasta is done, drain and rinse with cold water until cool.
  • Add the yogurt and mayo into the bowl with the egg yolks and whisk until smooth and creamy. Add in the garlic powder, 1/2 tsp of salt and the paprika and whisk again.
  • Stir in the cooked pasta, red onion and green onion. Chop the egg whites and mix in as well.
  • Adjust salt, if needed and either DEVOUR right away or cover and refrigerate to let the flavors develop.

Nutrition

Calories: 214kcal | Carbohydrates: 23g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 272mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg