Fitness / April 5, 2022

Deviled Egg Pasta Salad

This Deviled Egg Pasta Salad will be your new go-to for potluck-style meals! Two favorites made into one dish that everyone will love!

Why you will LOVE This Pasta Salad

One dish that never seems to get old at a family function or get together with friends is a good ol’ trusty pasta salad. Here at FFF, we’ve made mediterranean chickpea pasta salad, cold zucchini noodle pasta salad, and many more but now it’s time to add a high protein pasta salad to the mix! Please give a warm welcome to this delicious and flavorful creamy deviled egg pasta salad. This recipe contains a lot of protein, thanks to the eggs and greek yogurt, and also packs a punch in the flavor department. Spices and two types of fragrant, flavorful onion add the perfect amount of zing and tang along with some dijon mustard goodness to bring all the flavors together. It’s a fantastic side dish and a healthy choice!

Ingredients Needed

Although it’s easy to pick up a container of pasta salad from the store, it’s almost just as easy to whip it up at home, and I can guarantee that this is the BEST deviled egg pasta salad, tasting better and definitely more fresh than its store bought competitor. Here’s the rundown on everything you will need to round up before getting started on this recipe:

Elbow Macaroni
Hard Boiled Eggs
Plain Greek Yogurt
Mayonnaise
Dijon Mustard
Garlic Powder
Salt
Smoked Paprika
Red Onion
Green Onion

Devilled Egg Pasta Salad in a mixing bowl with a spoon

How to make Deviled Egg Pasta Salad

Not only is this pasta salad delicious and nutritious, it is also SERIOUSLY easy to throw together. Here’s how to do it at home in your kitchen:
Cook the Pasta
Cook your pasta according to package directions, rinsing and draining after it is cooked. Cool completely.
Prepare the Eggs
Peel the eggs and separate the whites from the yolks, placing the yolks in a large bowl and setting the whites aside.
Mix
Add the mayonnaise and greek yogurt to the bowl with the egg yolks, whisking to combine until smooth. Add in the salt, garlic powder and smoked paprika and whisk once again.
Stir
Stir in the pasta, red onion and green onion until thoroughly mixed. Chop up the egg whites and mix them in as well.
Enjoy
Go ahead and DEVOUR the pasta salad right away, or cover and refrigerate in the fridge a bit longer to let flavors develop.

Devilled Egg Pasta Salad in a large serving plate

How to store Pasta Salad

This deviled egg pasta salad recipe should be stored in an airtight container in the fridge. 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 of the veggies, pasta, and egg.

How long does Deviled Egg Pasta Salad last in the fridge?

Now that you’ve stored your pasta salad with egg, make sure you don’t leave it too long in the fridge! I recommend storing it for up to 3-5 days as it will last this long. It might not even last the full 5 days, though, because it is such a tasty lunch!

Devilled Egg Pasta Salad in a large mixing bowl

more side dish recipes:

Deviled Egg Pasta Salad

This Deviled Egg Pasta Salad will be your new go-to for potluck-style meals! Two favorites made into one dish that everyone will love!

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings People, as a side

Calories 214kcal

Author Taylor Kiser

Ingredients

8 oz Elbow macaroni (GF if needed)
6 Eggs, hardboiled
1/2 Cup Plain Greek yogurt
1/4 Cup Mayonnaise
4 tsp Dijon mustard
1 tsp Garlic powder
1/2-1 tsp Salt, to taste
1/2 tsp 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 cool.
Add the yogurt and mayo into the bowl with the egg yolks and whisk until smooth and creamy. Add in the garlic powder, 1/2 tsp of salt and the paprika and 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 and either DEVOUR right away or cover and refrigerate to let the flavors develop.