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!

Why you will LOVE This Pasta Salad

One dish that never seems to get old at a family function or get together with friends is a good ol’ trusty pasta salad. Here at FFF, we’ve made mediterranean chickpea pasta salad, cold zucchini noodle pasta salad, and many more but now it’s time to add a high protein pasta salad to the mix! Please give a warm welcome to this delicious and flavorful creamy deviled egg pasta salad. This recipe contains a lot of protein, thanks to the eggs and greek yogurt, and also packs a punch in the flavor department. Spices and two types of  fragrant, flavorful onion add the perfect amount of zing and tang along with some dijon mustard goodness to bring all the flavors together. It’s a fantastic side dish and a healthy choice!

Ingredients Needed

Although it’s easy to pick up a container of pasta salad from the store, it’s almost just as easy to whip it up at home, and I can guarantee that this is the BEST deviled egg pasta salad, tasting better and definitely more fresh than its store bought competitor. Here’s the rundown on everything you will need to round up before getting started on this recipe:

Elbow MacaroniHard Boiled EggsPlain Greek YogurtMayonnaiseDijon MustardGarlic PowderSaltSmoked PaprikaRed OnionGreen Onion

How to make Deviled Egg Pasta Salad

Not only is this pasta salad delicious and nutritious, it is also SERIOUSLY easy to throw together. Here’s how to do it at home in your kitchen:Cook the PastaCook your pasta according to package directions, rinsing and draining after it is cooked. Cool completely. Prepare the EggsPeel the eggs and separate the whites from the yolks, placing the yolks in a large bowl and setting the whites aside.MixAdd the mayonnaise and greek yogurt to the bowl with the egg yolks, whisking to combine until smooth. Add in the salt, garlic powder and smoked paprika and whisk once again. StirStir in the pasta, red onion and green onion until thoroughly mixed. Chop up the egg whites and mix them in as well. EnjoyGo ahead and DEVOUR the pasta salad right away, or cover and refrigerate in the fridge a bit longer to let flavors develop.

How to store Pasta Salad

This deviled egg pasta salad recipe should be stored in an airtight container in the fridge. It has quite a strong smell, so make sure you seal it off before storing it. I do not recommend freezing it as it will affect the texture of the veggies, pasta, and egg.

How long does Deviled Egg Pasta Salad last in the fridge?

Now that you’ve stored your pasta salad with egg, make sure you don’t leave it too long in the fridge! I recommend storing it for up to 3-5 days as it will last this long. It might not even last the full 5 days, though, because it is such a tasty lunch!

more side dish recipes:

mediterranean chickpea pasta saladhealthy broccoli apple salad with greek yogurtcoconut milk quinoa fruit salad

Print

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 DishCuisine American

Prep Time 10 minutesCook Time 10 minutesTotal Time 20 minutes

Servings 8 People, as a side
Calories 214kcal
Author Taylor Kiser

Ingredients8 oz Elbow macaroni (GF if needed)6 Eggs, hardboiled1/2 Cup Plain Greek yogurt1/4 Cup Mayonnaise4 tsp Dijon mustard1 tsp Garlic powder1/2-1 tsp Salt, to taste1/2 tsp Smoked paprika1/4 Cup Red onion, diced1/4 Cup Green onion, sliced
InstructionsPrepare 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.

NutritionCalories: 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

For This Recipe, I recommend:

Dijon MustardMayoSea SaltWhisk

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