A light, tangy, and creamy twist on classic pasta salad—perfect for summer parties, picnics, and backyard cookouts.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes (plus optional 1 hour chill time)
Yield: 8 servings (about ⅔ cup each)
Calories: 206 kcal per serving
This deviled egg macaroni salad brings the bold flavor of deviled eggs into a crowd-pleasing pasta salad form. Made with Greek yogurt and light mayo, it’s a lighter option that still delivers richness and zest from mustard, vinegar, and hot sauce. Add crunch with celery and pickles, and finish with a sprinkle of paprika and fresh chives for a colorful, refreshing side dish.
Ingredients
8 large eggs
8 oz elbow macaroni (uncooked)
½ cup plain nonfat Greek yogurt
⅓ cup light mayonnaise
2 tablespoons mustard (any kind you like)
1 tablespoon white vinegar
1 teaspoon hot sauce
½ teaspoon paprika (plus extra for garnish)
½ teaspoon salt
¼ teaspoon black pepper
½ cup chopped celery
⅓ cup chopped dill pickles
1 teaspoon chopped fresh chives
Instructions
Start by boiling the eggs. Place eggs in a pot and cover with cold water by 1–2 inches. Bring to a boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit on the burner for 12 minutes. While the eggs sit, cook the pasta. In a separate pot, bring water to a boil, add the elbow macaroni, and cook according to package instructions. Drain and rinse the pasta under cold water. Set aside. Prepare an ice bath for the eggs. After 12 minutes, transfer the eggs into the ice water using a slotted spoon. Let them sit until completely cool. Peel the eggs under running water. Slice each egg in half lengthwise, then remove the yolks and place them in a large mixing bowl. Chop the egg whites and set aside. Mash the yolks with a fork, then mix in yogurt, mayo, mustard, vinegar, hot sauce, paprika, salt, and black pepper until smooth. Add the chopped egg whites, celery, pickles, and cooled pasta to the yolk mixture. Stir to combine until evenly coated. Garnish with extra paprika and chopped chives. Chill for at least 1 hour for best flavor or serve immediately.
Notes
Use any mustard you prefer—classic yellow, Dijon, or spicy brown all work well. For extra flavor, add a dash of pickle juice to the dressing. Want more crunch? Add chopped red onion or bell pepper. This dish can be made up to a day in advance and stored in the fridge.
Nutrition (per ⅔ cup serving, approx.)
Calories: 206
Carbs: 23 g
Sugars: 2 g
Fat: 8 g
Saturated Fat: 2 g
Protein: 11 g
Fiber: 1 g
Sodium: 251 mg
WW Points: 4 (based on Weight Watchers recipe builder)
WW PointsPlus: 5
Deviled Egg Macaroni Salad
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes (plus optional 1 hour chill time)
- Yield: 8 servings (about ⅔ cup each) 1x
Description
This deviled egg macaroni salad brings the bold flavor of deviled eggs into a crowd-pleasing pasta salad form. Made with Greek yogurt and light mayo, it’s a lighter option that still delivers richness and zest from mustard, vinegar, and hot sauce.
Ingredients
8 large eggs
8 oz elbow macaroni (uncooked)
½ cup plain nonfat Greek yogurt
⅓ cup light mayonnaise
2 tablespoons mustard (any kind you like)
1 tablespoon white vinegar
1 teaspoon hot sauce
½ teaspoon paprika (plus extra for garnish)
½ teaspoon salt
¼ teaspoon black pepper
½ cup chopped celery
⅓ cup chopped dill pickles
1 teaspoon chopped fresh chives
Instructions
Start by boiling the eggs. Place eggs in a pot and cover with cold water by 1–2 inches. Bring to a boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit on the burner for 12 minutes. While the eggs sit, cook the pasta. In a separate pot, bring water to a boil, add the elbow macaroni, and cook according to package instructions. Drain and rinse the pasta under cold water. Set aside. Prepare an ice bath for the eggs. After 12 minutes, transfer the eggs into the ice water using a slotted spoon. Let them sit until completely cool. Peel the eggs under running water. Slice each egg in half lengthwise, then remove the yolks and place them in a large mixing bowl. Chop the egg whites and set aside. Mash the yolks with a fork, then mix in yogurt, mayo, mustard, vinegar, hot sauce, paprika, salt, and black pepper until smooth. Add the chopped egg whites, celery, pickles, and cooled pasta to the yolk mixture. Stir to combine until evenly coated. Garnish with extra paprika and chopped chives. Chill for at least 1 hour for best flavor or serve immediately.
Notes
Use any mustard you prefer—classic yellow, Dijon, or spicy brown all work well. For extra flavor, add a dash of pickle juice to the dressing. Want more crunch? Add chopped red onion or bell pepper. This dish can be made up to a day in advance and stored in the fridge.