Deviled Egg Macaroni Pasta Salad

Deviled egg pasta salad with macaroni. Light on the mayo and big on flavor, this dish is a hit at cookouts or summer gatherings! Also a great way to use leftover hard boiled eggs.

Course: Main Course, Side Dish
Cuisine: American
Servings: 8 cups
Calories: 221 kcal
Author: Kelly @ trial and eater

INGREDIENTS

• 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 ( like avocado oil mayo)
• 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

INSTRUCTION

1. Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in large bowl. 
2. 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.
3. Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise and mustard.

Full read at https://www.trialandeater.com/deviled-egg-macaroni-pasta-salad/