Deviled Egg Macaroni Salad

It’s the taste of deviled egg potato salad, but pasta instead; it’s the perfect side dish for this coming week.

Deviled Egg Macaroni Salad


  • 8 hard-boiled eggs, peeled
  • 8 ounces elbow macaroni
  • ½ cup plain greek yogurt
  • 1/3 cup mayonnaise
  • 1/3 cup chopped dill pickles
  • 2 Tbsp mustard (used a seedy type)
  • 1 Tbsp white vinegar
  • 1 tsp hot sauce
  • 1 tsp diced chives, fresh or dried
  • ½ tsp fine sea salt
  • ½ tsp paprika
  • ¼ tsp ground black pepper


Bring a pot of water to a boil, cook pasta for a time on the package, drain, and rinse with cold water. Shake dry and place in a bowl.

Meanwhile, cut the eggs in half, remove the yolks, and place them in a small mixing bowl—mash with a fork.

Add in the yogurt, mayo, mustard, vinegar, hot sauce, paprika, chives, salt, and pepper. Whisk till smooth.

Mix the dressing with the pasta.

Chop the egg whites up and add in with the pickles.

Chill for at least 4 hours. If it is too dry, stir in a bit more mayo. The egg yolks produce a denser dressing,