Deviled Egg Macaroni Salad
This tasty Deviled Egg Macaroni Salad is the perfect lightened-up pasta salad to bring to summer parties and barbecues! It’s also great just eaten at home as a side dish with meat off the grill or as a meatless main dish for lunches. If you love the flavors of deviled eggs, you’ll adore them in a pasta salad that requires much less fuss, is easy to transport, and will save the day if you planned to make deviled eggs but your eggs don’t peel “pretty.” This tasty Deviled Egg Macaroni Salad is a creamy, delicious crowd-pleaser and just 206 calories or 4 WW Points per 2/3 cup serving! To view your current WW Points per serving and track it in the WW app, click here!
Recipe Notes
- Make-Ahead: You can easily make this recipe the day before you want to serve it, which makes it great for easy entertaining. You can also hard-boil the eggs ahead of time so that you have one less thing to do when it’s time to make the pasta salad.
- Greek Yogurt and Mayo: I like to combine these two ingredients to get the creamy consistency of deviled egg filling in a lighter way! Using some light mayonnaise helps keep the mayo flavor and filling it out with Greek yogurt lightens it up while still giving the texture you want.
- Mix-Ins: I like to add chopped celery and chopped pickles, as I feel they give good flavor and texture to this pasta salad! Some people add chopped onion as well, though I am not a fan of raw onion, so a sprinkling of chives on top of the finished recipe works better for me. You could also add green bell pepper, or crumbled bacon, or whatever other mix-ins you think go well with deviled eggs!
- Pasta: I feel like elbow macaroni works particularly well in this recipe, but if you have shells, or radiatore, or orecchiette, or another type of small pasta shape on hand, feel free to use that instead.
More Tasty Lightened Up Summer Party Side Dishes
Looking for more tasty, lightened up side dishes that are perfect for a summer party? Check out my Doritos Taco Salad, Corn and Tomato Salad, Broccoli Salad, Zucchini Casserole, Mediterranean Couscous Salad, Apple Coleslaw, Caprese Pasta Salad, Watermelon Feta Salad, Avocado BLT Pasta Salad, Strawberry Quinoa Salad, Greek Orzo Pasta Salad, Caprese Salad, Zucchini Squares, and many more in the Side Dishes section of my recipe index!
Deviled Egg Macaroni Salad
Ingredients
- 8 large eggs
- 8 oz uncooked elbow macaroni
- ½ cup plain nonfat Greek yogurt
- ⅓ cup light mayonnaise
- 2 tablespoons mustard, (use your favorite type)
- 1 tablespoon white vinegar
- 1 teaspoon hot sauce
- ½ teaspoon paprika, plus a bit more for garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chopped celery
- ⅓ cup chopped dill pickles
- 1 teaspoon chopped chives
Instructions
- To hard boil the eggs, place the raw eggs at the bottom of a large pot. Pour water in the pot until the water is 1-2 inches over the top of the eggs. Place the pot on the stovetop uncovered and turn the burner to high heat*. Bring the water in the pot to a boil. When the water comes to a boil, cover the pot with a lid and turn off the heat to the burner. Leave the pot on the burner, covered, for 12 minutes.
- *While waiting for the egg water to boil, place another large pot of water on another burner over high heat and bring to a boil. Add the pasta and cook to package instructions. When the pasta is cooked, drain it in a colander and then rinse the pasta in cold water to cool. Set aside.
- While the eggs sit in the covered pot for 12 minutes, fill a mixing bowl ¾ way with ice water. When the time is up on the eggs, use a slotted spoon to remove them from the pot and transfer them to the bowl of ice water to stop them from cooking. Leave them in the bowl of ice water for a few minutes until fully cold.
- Peel the eggs under cold running water (I’ve found it’s much easier) and transfer the peeled eggs to a cutting board. Slice the eggs in half lengthwise and scoop the yolks out into a large mixing bowl. Chop the whites and set them aside.
- Mash the yolks in the bowl with a fork and then add the yogurt, mayonnaise, mustard, vinegar, hot sauce, paprika, salt, and black pepper and stir together until well mixed and mostly smooth. Add the chopped egg whites, celery, pickles, and cooled pasta wo the mixing bowl and stir until well coated/combined.
- Top with a few additional sprinkles of paprika and the chopped chives. Chill for at least an hour (recommended) or serve right away.
Notes
206 calories, 23 g carbs, 2 g sugars, 8 g fat, 2 g saturated fat, 11 g protein, 1 g fiber, 251 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
5 per (2/3 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)
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