This creamy Deviled Egg Pasta Salad blends the tangy, savory flavors of classic deviled eggs with tender pasta, crunchy celery, and a perfectly seasoned dressing. It’s an easy, crowd-pleasing side dish for picnics, potlucks, holidays, and summer cookouts!
Deviled Egg Pasta Salad
Ingredients
- 6 eggs boiled
- 8 oz cooked pasta
- ¾ cup non fat plain greek yogurt
- ⅓ cup mayo
- 1 tbsp dijon mustard
- 1 stalk celery
- 1 tsp onion powder & garlic powder
- ½ tsp pepper
- ½ tsp dill
- ½ tsp salt
- ½ tsp paprika Plus more for serving
- 3 tbsp chopped green onion
Instructions
- Cook the pasta and boil the eggs. Then let both of them cool.
- Peel the eggs and separate the white from the yolk.
- Combine the egg yolks with the greek yogurt, mayo, celery, onion powder, garlic powder, pepper, paprika, salt and dill.
- Chop up the egg whites and add to the mixture along with the cooked pasta.
- Top with green onion and more paprika for color.
- Optional: Add in chopped red onion and/or pickles