Deviled Egg Pasta Salad: The Ultimate Summer Side!

Hey, ever had a moment when your fridge is like a treasure chest full of hard-boiled eggs and you’re staring at it like, “What on earth do I do with you?” 😅 Well, I’ve got just the thing! Spoiler alert: it involves pasta, and it’s magical.

Okay, let’s talk ingredients. Seriously, if you’re in the grocery store like I was yesterday, just grab the following:

– 8 oz. macaroni pasta (that’s like 2 ½ cups of uncooked pasta, or half a pound—don’t sweat it; it’s totally fine to eyeball!)
– 6 hard-boiled eggs (hello, leftover hero!)
– ½ cup plain Greek yogurt (trust me, it’s gonna be creamy)
– ¼ cup mayo (I know, I know, but it’s just a lil’ hit of flavor)
– 1 tablespoon Dijon mustard (adds a kick, yay!)
– 1 small red onion, diced (if you’re feeling fancy)
– 2 celery ribs, chopped (for a crunch)
– 1-2 tablespoons fresh chives, chopped (or dried if you’re lazy, I won’t judge)
– ½ teaspoon paprika (spice it up, baby)
– Sea salt, to taste (salt is life!)

So here’s why I make this constantly. One hot summer day, I had a massive cookout planned, and I thought, “What would everyone love?” Then it hit me! I whipped this baby up because it’s sooo easy and always gets gobbled up. Plus, it’s a great way to use up those darn eggs that keep staring at me from the fridge! I served it, and you’d think I’d discovered gold. Friends were diving in, and I was just standing there, proud as a peacock! 🦚

Now, let’s get to the one trick that changes everything. You gotta chill it, guys! Like, seriously, let it sit in the fridge for at least an hour before serving. The flavors meld together like a beautiful harmony of taste, and you don’t want to skip that part. Trust me, your taste buds will throw a party!

And don’t mess this up! (My top tips):
– Don’t overcook the pasta! Nobody wants mushy noodles. Check it at 8 minutes and taste.
– Make sure you chop the celery and onion small enough—like, nobody wants to be biting into a giant piece of raw onion, right?
– If you go super light on the mayo, just keep in mind you might need a little extra spoonful later when you serve the leftovers. Things can dry out in the fridge!

How to keep them from disappearing (or, how to store them): So, if you have leftovers (which is rare because it’s just that good), pop it in an airtight container and keep it chilled for up to 3 days. But let’s be real, you’ll probably polish it off before that!

If you liked this, you’ll probably like these, too:
– My Classic Macaroni Salad (a summer staple!)
– Creamy Potato Salad (another cookout fave)
– Spinach Artichoke Dip (for those late-night cravings)

Alright, before I dive back into my chaos, what’s your go-to dish for using up leftovers? Let’s swap stories! 🍽️✨