Deviled Egg Pasta Salad
Tender pasta is tossed with crunchy veggies, egg whites, and a creamy egg-yolks based dressing. This is a winning, crowd-pleasing pasta salad.
Servings: 10 servings
Calories: 257cal
Cost: $5
Equipment
- large stockpot to boil pasta
- Small stockpot to boil eggs
- strainer
- large bowls
- 2 medium bowls
- Fork
- Measuring cups & spoons
- cutting board & knife
Ingredients
- 8 ounces macaroni
- 6 large egg whites *We used Eggland's Best
- ⅓ cup red onion
- ½ cup celery
- ¼ cup dill pickles
- ¼ cup green onion
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
Creamy Dressing
- 6 whole egg yolks
- 3 tablespoons dill pickle juice
- 1 cup mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
- Cook macaroni according to the package instructions. Once done, drain and rinse with cool water until the macaroni is no longer warm.
- Separate boiled Eggland's Best Eggs. Chop the egg whites and set aside the yolks.
- In a large bowl, combine the cooled macaroni with the chopped egg whites, veggies, pickles, and spices.
- In a medium-sized bowl, gently mashed the egg yolks until powdery. Add the pickle juice, vinegar, mustard, and mayonnaise; combine.
- Pour the creamy mixture over the macaroni and vegetables and toss to combine.
- Garnish with additional green onion and paprika.
- Cover and chill for 2 hours for the best flavor.
Nutrition
Serving: 1serving | Calories: 257cal | Carbohydrates: 19g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 368mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg