This tasty Deviled Egg Macaroni Salad is the proper lightened-up pasta salad to convey to summer season events and barbecues! It’s additionally nice simply eaten at house as a facet dish with meat off the grill or as a meatless fundamental dish for lunches. If you happen to love the flavors of deviled eggs, you’ll adore them in a pasta salad that requires a lot much less fuss, is straightforward to move, and can save the day for those who deliberate to make deviled eggs however your eggs don’t peel “fairly.” This tasty Deviled Egg Macaroni Salad is a creamy, scrumptious crowd-pleaser and simply 206 energy or 4 WW Factors per 2/3 cup serving! To view your present WW Factors per serving and observe it within the WW app, click on right here!
Recipe Notes
- Make-Forward: You’ll be able to simply make this recipe the day earlier than you need to serve it, which makes it nice for straightforward entertaining. It’s also possible to hard-boil the eggs forward of time so that you’ve got one much less factor to do when it’s time to make the pasta salad.
- Greek Yogurt and Mayo: I like to mix these two substances to get the creamy consistency of deviled egg filling in a lighter manner! Utilizing some gentle mayonnaise helps hold the mayo taste and filling it out with Greek yogurt lightens it up whereas nonetheless giving the feel you need.
- Combine-Ins: I like so as to add chopped celery and chopped pickles, as I really feel they offer good taste and texture to this pasta salad! Some individuals add chopped onion as effectively, although I’m not a fan of uncooked onion, so a sprinkling of chives on prime of the completed recipe works higher for me. You would additionally add inexperienced bell pepper, or crumbled bacon, or no matter different mix-ins you assume go effectively with deviled eggs!
- Pasta: I really feel like elbow macaroni works notably effectively on this recipe, however in case you have shells, or radiatore, or orecchiette, or one other kind of small pasta form available, be happy to make use of that as a substitute.
Extra Tasty Lightened Up Summer season Celebration Facet Dishes
Searching for extra tasty, lightened up facet dishes which might be excellent for a summer season celebration? Try 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 lots of extra within the Facet Dishes part of my recipe index!
Deviled Egg Macaroni Salad
This tasty Deviled Egg Macaroni Salad is the proper lightened-up pasta salad for summer season picnics, events, and cookouts!
- 8 massive eggs
- 8 oz raw elbow macaroni
- ½ cup plain nonfat Greek yogurt
- ⅓ cup gentle mayonnaise
- 2 tablespoons mustard, (use your favourite kind)
- 1 tablespoon white vinegar
- 1 teaspoon scorching sauce
- ½ teaspoon paprika, plus a bit extra for garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chopped celery
- ⅓ cup chopped dill pickles
- 1 teaspoon chopped chives
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To laborious boil the eggs, place the uncooked eggs on the backside of a giant pot. Pour water within the pot till the water is 1-2 inches excessive of the eggs. Place the pot on the stovetop uncovered and switch the burner to excessive warmth*. Carry the water within the pot to a boil. When the water involves a boil, cowl the pot with a lid and switch off the warmth to the burner. Go away the pot on the burner, lined, for 12 minutes.
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*Whereas ready for the egg water to boil, place one other massive pot of water on one other burner over excessive warmth and convey to a boil. Add the pasta and prepare dinner to bundle directions. When the pasta is cooked, drain it in a colander after which rinse the pasta in chilly water to chill. Put aside.
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Whereas the eggs sit within the lined pot for 12 minutes, fill a mixing bowl ¾ manner with ice water. When the time is up on the eggs, use a slotted spoon to take away them from the pot and switch them to the bowl of ice water to cease them from cooking. Go away them within the bowl of ice water for a couple of minutes till absolutely chilly.
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Peel the eggs underneath chilly working water (I’ve discovered it’s a lot simpler) and switch the peeled eggs to a slicing board. Slice the eggs in half lengthwise and scoop the yolks out into a big mixing bowl. Chop the whites and set them apart.
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Mash the yolks within the bowl with a fork after which add the yogurt, mayonnaise, mustard, vinegar, scorching sauce, paprika, salt, and black pepper and stir collectively till effectively blended and principally clean. Add the chopped egg whites, celery, pickles, and cooled pasta wo the blending bowl and stir till effectively coated/mixed.
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Prime with just a few further sprinkles of paprika and the chopped chives. Chill for no less than an hour (beneficial) or serve instantly.
WW Factors per (2/3 cup) serving: 4 (Factors calculated utilizing the recipe builder on weightwatchers.com)
Diet Data per (2/3 cup) serving:
206 energy, 23 g carbs, 2 g sugars, 8 g fats, 2 g saturated fats, 11 g protein, 1 g fiber, 251 mg sodium (from myfitnesspal.com)
Weight Watchers Factors Plus:
5 per (2/3 cup) serving (PP calculated utilizing a Weight Watchers PointsPlus calculator and the vitamin data)