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.
Servings 6
Calories 360kcal
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
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.
Nutrition
Calories: 360kcal | Carbohydrates: 32g | Protein: 16g | Fat: 18g | Fiber: 2g