0 from 6 votes
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6
Calories: 286 kcal
Course:
Side Dish , Appetizer , Snacks , Lunch
Cuisine:
American
Ingredients
- 8 oz noodle of choice
- 8 eggs
- ¼ - ½ cup fresh dill more or less depending on preference
- ¼ - ½ cup fresh parsley more or less depending on preference
- ¼ cup green onion
- ¼ cup lite mayo
- ¼ cup plain greek yogurt
- 2 tbsp whole grain mustard
- 2 stalks celery
- ½ lemon juiced
- 1½ tsp salt
- ½ 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!
Cup of Yum
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 Information
Serving
1serving
Calories
286kcal
(14%)
Carbohydrates
30g
(10%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Cholesterol
250mg
(83%)
Sodium
886mg
(37%)
Potassium
187mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 286
% Daily Value*
| Serving | 1serving | |
| Calories | 286kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 250mg | 83% |
| Sodium | 886mg | 37% |
| Potassium | 187mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.