Deviled Egg Macaroni Pasta Salad
8 oz. macaroni pasta, (about 2 1/2 cups uncooked, 1/2 pound)
6 hard boiled eggs
1/2 cup plain greek yogurt
1/4 cup mayonnaise
1 tablespoon dijon mustard
1 small red onion, , chopped
2 ribs celery, , chopped
1 tablespoon fresh chives
1/2 teaspoon paprika, , more as desired
sea salt, to taste
Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in large bowl.
Cut the hard boiled eggs in half and remove the yolks, and place the yolks in a small bowl. Chop the whites and add to the pasta bowl.
Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise and mustard.
Add the chopped onion and celery to the pasta bowl, and stir in egg yolk mixture until combined.
Top with fresh chives, paprika and salt as desired. Can be eaten immediately, but best served after being chilled in refrigerator for at least 1 hour.
*If saving leftovers for later, pasta may dry out a little. This can be fixed by mixing in a little more mayonnaise (or greek yogurt). I also top with more paprika before serving leftovers also!
Recipe found here; https://www.trialandeater.com/deviled-egg-macaroni-pasta-salad/