Deviled Egg Pasta Salad

Deviled Egg Pasta Salad

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

Yields: (8) 1 cup servings


  • 8 oz. gluten free macaroni pasta (or pasta of choice)
  • 6 hard-boiled eggs
  • 3/4 cup plain greek yogurt
  • 1 tablespoon white vinegar
  • 1 tablespoon dijon mustard
  • 1 small red onion, chopped
  • 2 ribs celery, chopped
  • 1 tablespoon fresh green onions
  • 1/2 teaspoon paprika, more as desired
  • 2 tsp. salt
  • 1 tsp. black pepper


  1. Cook pasta in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in a 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, vinegar, and mustard.
  4. Add the chopped onion and celery to the pasta bowl, and stir in egg yolk mixture until combined.
  5. Top with fresh chives, paprika, salt and pepper as desired. Can be eaten immediately, but best served after being chilled in the refrigerator for at least 1 hour. ( I like to eat mine over a bed of crunchy Romaine Leaves.)


If saving leftovers for later, pasta may dry out a little. This can be fixed by mixing in a little more Greek yogurt or mayonnaise and garnishing before serving.