Description
Everything you love about deviled eggs—turned into the creamiest, crave-worthy pasta salad.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon paprika (plus extra for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons chopped chives or parsley
- Optional: diced celery or pickles
Instructions
- Cook macaroni in salted water until al dente; drain and cool completely.
- Peel eggs, separate yolks and whites; chop whites finely.
- Mash yolks with mayo, mustard, sour cream, vinegar, paprika, salt, and pepper until smooth.
- Fold cooked macaroni into the deviled egg dressing.
- Gently stir in chopped egg whites and optional celery or pickles.
- Taste and adjust seasoning for tanginess and salt.
- Chill briefly, then garnish with paprika and fresh herbs before serving.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- Feel free to add more vegetables like bell peppers or green onions for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg