Deviled Egg Macaroni Salad (Print Version)

This easy dish blends deviled eggs, pasta, crunchy veggies, and a creamy yogurt mix—great for any get-together.

# Ingredients:

→ Pasta and Eggs

01 - 6 boiled eggs, peeled

02 - 2½ cups uncooked macaroni (8 oz)

→ Dressing

03 - 1 tablespoon Dijon mustard

04 - ¼ cup mayo

05 - ½ cup plain yogurt (Greek-style)

→ Vegetables and Garnish

06 - Sea salt, based on taste

07 - Paprika (use up to ½ teaspoon, or more if you like)

08 - 1-2 tablespoons fresh chives, chopped

09 - 2 celery stalks, finely chopped

10 - 1 small diced red onion

# Steps:

01 - In boiling, salted water, cook the macaroni for 8-10 minutes. Drain it, rinse under cold water, and toss it in a big bowl.

02 - Cut the boiled eggs in half and scoop out the yolks. Chop up the whites and mix them into the pasta.

03 - Squash the yolks into a paste and whisk them with the yogurt, mustard, and mayo until smooth.

04 - Mix the dressing into the pasta along with the onion and celery. Stir it all gently so it’s evenly coated.

05 - Sprinkle with paprika, season with salt, and top with chives. Chill it for at least an hour before serving.

# Helpful Notes:

01 - This is a great dish to prep ahead of time for potlucks or picnics. For a nicer look, serve in a flat dish and add extra paprika and chives on top.

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