Can I use all mayo instead of the mayo-Greek yogurt combination?

Absolutely! Using all mayonnaise will give you a richer, more traditional pasta salad. The Greek yogurt is there to lighten it up, but the recipe works perfectly with just mayo if that's what you prefer or have on hand.

My eggs are difficult to peel. What am I doing wrong?

The key is starting with boiling water rather than cold. Also, using slightly older eggs (not the freshest) and shocking them in ice water immediately after cooking helps tremendously. Peeling them under running water or in a bowl of water (as suggested in the recipe) also makes a big difference.

Can I make this recipe gluten-free?

Definitely! Simply substitute your favorite gluten-free pasta. Just be aware that some gluten-free pastas may absorb more dressing, so you might need to add a bit more of the mayo/yogurt mixture before serving.

How far in advance can I make this pasta salad?

This salad keeps well for up to three days in the refrigerator. In fact, making it a day ahead actually improves the flavor as everything has time to meld together. Just give it a good stir before serving.

Deviled Egg Pasta Salad Recipe

Description

A creamy and flavorful Deviled Egg Pasta Salad that combines the classic taste of deviled eggs with tender pasta, fresh herbs, and a tangy dressing for a delicious and easy-to-make salad perfect for any gathering or quick side dish.

Ingredients

Units Scale

Main Ingredients

8 oz noodle of choice
8 eggs
1/4 – 1/2 cup fresh dill (more or less depending on preference)
1/4 – 1/2 cup fresh parsley (more or less depending on preference)
1/4 cup green onion
1/4 cup lite mayo
1/4 cup plain Greek yogurt
2 tbsp whole grain mustard
2 stalks celery
1/2 lemon, juiced
1 1/2 tsp salt
1/2 tsp pepper
1 tsp paprika

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Instructions

Boil eggs and noodles: Heat a medium sauce pot with 3 cups of water and bring to a rolling boil. Once boiling, gently place the large eggs in the water. Set a timer for 10-12 minutes and cook. Prepare an ice bowl with water and ice for the eggs after they are done cooking. When done, use a slotted spoon to transfer the hard-boiled eggs from the boiling water into the ice bath. While they cool, prepare the other ingredients. Keep the water boiling and cook noodles according to package directions. Drain and rinse after cooking. Once the hard boiled eggs are cool, gently crack the shell and peel in a bowl filled with water to make peeling easier and contain the shells.
Prepare the egg salad: Use a vegetable chopper to evenly and finely dice the celery. Chop the green onions on a diagonal and finely mince the fresh dill and parsley. Place a cheese grater on/in a large mixing bowl and grate the hard-boiled eggs into the bowl. Add the green onions, fresh dill, fresh parsley, Greek yogurt, light mayo, whole grain mustard, juiced lemon, and seasonings to the bowl. Stir until mixed. Taste and adjust the salt, mustard, or lemon juice according to your preference.
Combine pasta and egg salad: Fold together the finished egg salad and the cooked and cooled pasta. Garnish with a lemon wedge or fresh herbs. Serve chilled and enjoy!

Notes

Store in an airtight container for up to three days.
This recipe is best chilled. Ensure your noodles are completely cool before combining them with the egg salad.