Why I Love This Recipe

Deviled eggs are one of those things I could easily eat way too many of, so turning all those flavors into a pasta salad just made sense. Instead of making a separate dressing, the cooked egg yolks get mashed right into the Greek yogurt, mayo, Dijon, and pickle relish, which makes everything extra creamy and gives you that classic deviled egg flavor in every bite. Then you have the chopped egg whites, crunchy celery, red onion, and green onions mixed throughout. Using high-protein pasta makes it filling enough for lunch, and it’s such a good one to prep ahead because it gets even better after some time in the fridge.

Enjoying The Leftovers

This is exactly the kind of recipe I love having already made for lunch. Give everything a good stir straight from the fridge, and you’re pretty much ready to eat. If the pasta has soaked up some of the dressing overnight, stir in a spoonful of Greek yogurt or mayo to bring back that creamy texture. I also like adding another sprinkle of paprika and fresh green onions right before eating.

Storing

Store the pasta salad in an airtight container in the refrigerator for up to 4 days. Keep it chilled until you’re ready to eat, and give everything a good stir before serving since the dressing will thicken as it sits.

When you’re ready to eat

Deviled Egg Pasta Salad is best served cold or slightly chilled. I like to pull it out of the refrigerator about 5-10 minutes before eating, give it a good stir, and add any extra seasonings or toppings right before serving.

A few tips before you start

Cook the pasta just until al dente

Dice everything pretty small

  •  Finely chopping the celery and red onion and thinly slicing the green onions makes a big difference. You want a little bit of everything in each bite rather than big chunks of raw onion or celery.

Give it time to chill

  •  Thirty minutes works, but if you have an hour, even better. It gives the dressing time to settle into the pasta and lets all those flavors come together

Save a little dressing for later

  •   High-protein pasta can soak up quite a bit of dressing as it sits. If you’re meal prepping, save a few spoonfuls to stir in the next day and bring back that creamy texture
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Deviled Egg Pasta Salad

Basically, your favorite deviled eggs just became pasta salad. The egg yolks get mashed directly into the creamy Greek yogurt and Dijon dressing, while chopped egg whites, crunchy celery, onions, and pickle relish give you plenty of texture. Using high-protein pasta makes it extra satisfying and turns those classic deviled egg flavors into an easy lunch you can keep in the fridge all week.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time: 30 minutes
Total Time 55 minutes
US M
Servings 6

Ingredients

  • 8 oz high-protein pasta of choice
  • 6 hard-boiled eggs, halved yolks removed
  • 3 green onions, thinly sliced
  • 1/4 small red onion, finely diced
  • 1/4 cup celery, finely diced
  • 6 egg yolks, cooked
  • 1/2 cup plain greek yogurt
  • 1/4 cup mayonnaise
  • 1 tbsp dill pickle relish
  • 1 tbsp dijon mustard
  • 1 tsp apple cider vinegar
  • 2 cloves garlic, grated
  • 1/2 tsp paprika
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
US – M

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain and rinse under cold water until completely cooled. Set aside and allow any excess water to drain.
  • While the pasta cooks, peel the hard-boiled eggs and separate the yolks from the whites. Add the yolks to a large bowl and mash them with a fork until finely crumbled. Roughly chop the egg whites and set aside.
  • To the mashed egg yolks, add the Greek yogurt, mayonnaise, Dijon mustard, dill relish, apple cider vinegar, garlic, paprika, salt, and pepper. Stir until smooth and creamy.
  • Add the cooled pasta, chopped egg whites, green onions, red onion, and celery to the bowl with the dressing. Gently toss until everything is evenly coated.
  • Taste and adjust the salt and pepper as needed. For the best flavor, cover and refrigerate for at least 30 minutes before serving. Finish with an extra sprinkle of paprika and sliced green onion, if desired.

Equipment

small pot
strainer
mixing bowls
cutting board
measuring cups

Nutrition Per Serving

Calories: 360kcal | Carbohydrates: 32g | Protein: 16g | Fat: 18g | Fiber: 2g