Deviled Egg Pasta Salad
This deviled egg pasta salad combines two summer staples in one bowl to create a creamy and refreshing side dish. It's filled with all the classic flavors of delicious deviled eggs in pasta salad form and comes together in less than 30 minutes.
Servings: 8 servings
- 5 hard boiled eggs peeled
- 8 oz pasta I used chickpea
- ½ cup greek yogurt sub with dairy free yogurt if needed
- 3 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar or white vinegar
- ⅓ cup almond milk
- ½ teaspoon paprika
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup red onion diced
- 1 avocado cut into chunks
- Green onions to top (optional)
Slice the hard boiled eggs in half and place the yolks in a blender or food processor. Chop up the remaining egg whites into large chunks and set aside.
Boil a pot of water for the pasta and cook al dente according to the package instructions.
While the pasta is cooking, add the greek yogurt, mustard, vinegar, almond milk, paprika, sea salt, and black pepper to the blender with the egg yolks. Blend well until the mixture is semi-thick and creamy. If you need to thin it out more, add a splash of almond milk.
Drain the pasta and transfer to a large mixing bowl. Pour the deviled egg sauce over the pasta and gently toss to coat the noodles.
Add the egg whites, red onion, avocado chunks, to the bowl and gently fold into the pasta.
Top with diced green onions, another sprinkle of paprika and sea salt if desired, and enjoy!
Calories: 110kcal | Carbohydrates: 5g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 546mg | Potassium: 280mg | Fiber: 2g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 1mg