Deviled Egg Pasta Salad
This Deviled Egg Pasta Salad combines al dente pasta with creamy egg salad, featuring a tangy dressing of mayonnaise, mustard, and plenty of fresh herbs. It's a refreshing and hearty dish perfect for picnics and potlucks.
Servings: 6
Calories: 286kcal
Equipment
- Sauce pot
- strainer
- Small bowl
- Slotted spoon
- cheese grater
- Mixing Bowl
- knife & cutting board
- vegetable chopper optional
- Rubber Spatula
Ingredients
- 8 oz noodle of choice
- 8 eggs
- 1/4 - 1/2 cup fresh dill more or less depending on preference
- 1/4 - 1/2 cup fresh parsley more or less depending on preference
- 1/4 cup green onion
- 1/4 cup lite mayo
- 1/4 cup plain Greek yogurt
- 2 tbsp whole grain mustard
- 2 stalks celery
- 1/2 lemon juiced
- 1½ tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
Instructions
Boiling the eggs & noodles
- Heat a medium sauce pot with 3 cups of water and bring to a rolling boil. Once boiling, gently place the large eggs in the water. Set a timer for 10-12 minutes and cook. Prepare an ice bowl with water/ice for the eggs after they are done cooking. When done, use a slotted spoon and transfer the hard boil eggs from the boiling water and immediately into the ice bath. While they cool, prepare the other ingredients.
- Keep the water boiling and cook noodles according to package directions. Drain and rinse after cooking.
- Once the hard boiled eggs are cooled, gently crack the shell and then peel in a bowl filled with water. It makes it super easy to peel and keeps all of the shells in one place!
Prep egg salad
- Use a vegetable chopper to evenly and finely dice celery. Chop the green onions on a diagonal and finely mince the fresh dill and parsley.
- Place a cheese grater on/in a large mixing bowl. Grate the hard boiled eggs right in the bowl.
- Add the green onions, fresh dill, fresh parsley, greek yogurt, light mayo, whole grain mustard, juiced lemon, and seasonings to the bowl. Stir until mixed. Give it a little taste test and add more salt/mustard/lemon juice if needed (personal preference)
Combine pasta & egg salad
- Fold together the finished egg salad and cooked and cooled pasta. Garnish with a lemon wedge or fresh herbs. Serve chilled and ENJOY!
Notes
Store in an airtight container for up to three days.
This recipe is best chilled. Ensure your noodles are completely cool before combining with the egg salad.
Nutrition
Serving: 1serving | Calories: 286kcal | Carbohydrates: 30g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 250mg | Sodium: 886mg | Potassium: 187mg | Fiber: 2g | Sugar: 3g