Deviled Egg Pasta Salad

Deviled egg pasta salad with macaroni noodles. Light on the mayo and big on flavor, this dish is a hit at cookouts or summer gatherings! Great way to use leftover hard boiled eggs.

INGREDIENTS:

• 8 oz. macaroni pasta (about 2½ cups uncooked, ½ pound)
• 6 hard boiled eggs
• ½ cup plain greek yogurt
• ¼ cup mayonnaise ( like avocado oil mayo)
• 1 tablespoon dijon mustard
• 1 small red onion , chopped
• 2 ribs celery , chopped
• 1 tablespoon fresh chives
• ½ teaspoon paprika , more as desired
• sea salt to taste

INSTRUCTIONS:

1. Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in large bowl.
2. Cut the hard boiled eggs in half and remove the yolks, and place the yolks in a small bowl. Chop the whites and add to the pasta bowl.
3. .............................
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