This Deviled Egg Pasta Salad will be your new go-to for potlucks. Two favorites combined into one dish that everyone will love!
Pasta salad is a timeless potluck staple dish. But in my experience, many a cellophane-covered bowl of creamy macaroni salad goes underappreciated at a potluck. Some people just don’t care for it, especially when it’s part of a buffet full of great choices. It’s really easy to make a lackluster pasta salad, I suppose. Thankfully, it’s equally easy to make a delicious one.
This deviled egg pasta salad recipe is the one you’ll want to make for your next potluck, and folks will be asking you about it for weeks after. Why? Because everyone loves deviled eggs! This recipe combines all the flavors of the best deviled egg recipe with satisfying pasta.
The result is a silky coating on the pasta that gives exactly the texture you’d want in a creamy pasta salad. The spices and two types of onion work together to add the perfect amount of zing, along with some Dijon mustard to bring all the flavors together.
Is Deviled Egg Pasta Salad Healthy?
This dish isn’t particularly healthy, though there are plenty of less-healthy pasta salads out there. This recipe contains a decent dose of protein, thanks to the eggs and Greek yogurt. The red onion brings a little bit of potassium and some fiber, but other than that, this is a calorie-dense, carb-heavy recipe without a lot of vegetable content. It’s best to enjoy this salad in moderation.
To make it a bit healthier, try using high-protein pasta, such as chickpea or lentil pasta. Even whole-wheat pasta can boost the nutritional content of this pasta salad.
Jazz It Up
Just like deviled eggs, there are a million ways to jazz up this deviled egg pasta salad. I like mine a little spicier, so I add a few teaspoons of my favorite hot sauce and a quarter teaspoon of cayenne pepper. Consider adding some crumbled bacon and feta cheese or a handful of whole grape tomatoes for a little acidity. For a funkier flavor, add a half cup of crumbled blue cheese.
How To Make Ahead And Store
This deviled egg pasta salad recipe should be stored in an airtight container in the fridge for up to 4 days. 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.
Serving Suggestions
This pasta salad goes with pretty much everything, which is why it makes such a good potluck dish! But when I’m serving this at home, I like to pair it with barbecue. Try this Baked BBQ Chicken Legs recipe, or even a BBQ Meatloaf. Since there aren’t many veggies in this pasta salad, definitely serve it with a Green Salad or a delicious Italian Salad if you’re feeling fancy.
Recipe
Ingredients
- 8 ounces elbow macaroni
- 6 eggs hard-boiled
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 4 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2-1 teaspoon salt to taste
- 1/2 teaspoon 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 it cools completely.
- Add the Greek yogurt and mayonnaise into the bowl with the egg yolks, and whisk until smooth and creamy. Add in the garlic powder, 1/2 a teaspoon of salt, and the paprika. 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. Serve right away or cover and refrigerate to let the flavors develop.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
What is considered a serving size? 1/2 cup?1/4 cup?
Hi Topaz – It is around 1/2 cup per person. Enjoy!