Deviled Egg Pasta Salad
by Jessie Daye
Ingredients
- 1 lb macaroni pasta
- 1 tablespoon olive oil
- 12 hard boiled eggs separated (10 + 2)
- ½ cup plain Greek yogurt (or sour cream)
- 1 cup mayonnaise
- 2-3 tablespoons dijon mustard
- 1 tablespoon water
- ½ small red onion or 1 shallot finely diced
- 3 celery stalks chopped
- 2 tablespoons chopped fresh chives
- 4-5 strips cooked bacon chopped (optional)
- Green olives sliced (optional)
- 1 teaspoon paprika
- Kosher salt to taste
Method
- Cook macaroni in boiling water for 8-10 minutes. Drain and coat with one tablespoon of olive oil. Stir and set aside in large bowl.
- Cut 10 hard boiled eggs in half and remove the yolks. Add the yolks to a small bowl with Greek yogurt, mayonnaise, water, mustard, and 1/2 teaspoon Kosher salt. Mix with a handheld mixer until smooth (like deviled egg filling). Thinly slice the two remaining eggs so you have egg slices to place on top of the finished dish.
- Chop the whites and add to the pasta bowl. Add the chopped red onion and celery as well, stir. Now coat in the egg yolk mixture until combined. ** If you feel your mixture is too thick, add one teaspoon of water to thin it out so it coats the pasta nicely.
- Top with fresh chives, paprika and salt as desired. I also added chopped bacon and freshly ground pepper. You can also add sliced green olives (optional).
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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