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HomeWeight WatchersDeviled Egg Macaroni Salad - Emily Bites

Deviled Egg Macaroni Salad – Emily Bites

This tasty Deviled Egg Macaroni Salad is the right lightened-up pasta salad to carry to summer season events and barbecues! It’s additionally nice simply eaten at residence as a facet dish with meat off the grill or as a meatless primary dish for lunches. When you love the flavors of deviled eggs, you’ll adore them in a pasta salad that requires a lot much less fuss, is simple to move, and can save the day in case you deliberate to make deviled eggs however your eggs don’t peel “fairly.” This tasty Deviled Egg Macaroni Salad is a creamy, scrumptious crowd-pleaser and simply 206 energy or 4 WW Factors per 2/3 cup serving! To view your present WW Factors per serving and monitor it within the WW app, click on right here!

Spoonful of Deviled Egg Macaroni Salad

Recipe Notes

  • Make-Forward: You may simply make this recipe the day earlier than you need to serve it, which makes it nice for straightforward entertaining. It’s also possible to hard-boil the eggs forward of time so that you’ve one much less factor to do when it’s time to make the pasta salad.
  • Greek Yogurt and Mayo: I like to mix these two elements to get the creamy consistency of deviled egg filling in a lighter approach! Utilizing some gentle mayonnaise helps preserve the mayo taste and filling it out with Greek yogurt lightens it up whereas nonetheless giving the feel you need.
  • Combine-Ins: I like so as to add chopped celery and chopped pickles, as I really feel they offer good taste and texture to this pasta salad! Some folks add chopped onion as properly, although I’m not a fan of uncooked onion, so a sprinkling of chives on prime of the completed recipe works higher for me. You could possibly additionally add inexperienced bell pepper, or crumbled bacon, or no matter different mix-ins you assume go properly with deviled eggs!
  • Pasta: I really feel like elbow macaroni works notably properly on this recipe, however when you have shells, or radiatore, or orecchiette, or one other sort of small pasta form available, be happy to make use of that as a substitute.

Deviled Egg Macaroni Salad overhead view

Extra Tasty Lightened Up Summer season Occasion Aspect Dishes

Searching for extra tasty, lightened up facet dishes which might be excellent for a summer season occasion? Take a look at my Doritos Taco Salad, Corn and Tomato Salad, Broccoli Salad, Zucchini Casserole, Mediterranean Couscous Salad, Apple Coleslaw, Caprese Pasta Salad, Watermelon Feta Salad, Avocado BLT Pasta Salad, Strawberry Quinoa Salad, Greek Orzo Pasta Salad, Caprese Salad, Zucchini Squares, and plenty of extra within the Aspect Dishes part of my recipe index!

Deviled Egg Macaroni Salad

This tasty Deviled Egg Macaroni Salad is the right lightened-up pasta salad for summer season picnics, events, and cookouts!

  • 8 giant eggs
  • 8 oz raw elbow macaroni
  • ½ cup plain nonfat Greek yogurt
  • cup gentle mayonnaise
  • 2 tablespoons mustard, (use your favourite sort)
  • 1 tablespoon white vinegar
  • 1 teaspoon sizzling sauce
  • ½ teaspoon paprika, plus a bit extra for garnish
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup chopped celery
  • cup chopped dill pickles
  • 1 teaspoon chopped chives
  • To exhausting boil the eggs, place the uncooked eggs on the backside of a giant pot. Pour water within the pot till the water is 1-2 inches excessive of the eggs. Place the pot on the stovetop uncovered and switch the burner to excessive warmth*. Deliver the water within the pot to a boil. When the water involves a boil, cowl the pot with a lid and switch off the warmth to the burner. Go away the pot on the burner, lined, for 12 minutes.

  • *Whereas ready for the egg water to boil, place one other giant pot of water on one other burner over excessive warmth and convey to a boil. Add the pasta and cook dinner to bundle directions. When the pasta is cooked, drain it in a colander after which rinse the pasta in chilly water to chill. Put aside.

  • Whereas the eggs sit within the lined pot for 12 minutes, fill a mixing bowl ¾ approach with ice water. When the time is up on the eggs, use a slotted spoon to take away them from the pot and switch them to the bowl of ice water to cease them from cooking. Go away them within the bowl of ice water for a couple of minutes till totally chilly.

  • Peel the eggs beneath chilly working water (I’ve discovered it’s a lot simpler) and switch the peeled eggs to a slicing board. Slice the eggs in half lengthwise and scoop the yolks out into a big mixing bowl. Chop the whites and set them apart.

  • Mash the yolks within the bowl with a fork after which add the yogurt, mayonnaise, mustard, vinegar, sizzling sauce, paprika, salt, and black pepper and stir collectively till properly blended and principally easy. Add the chopped egg whites, celery, pickles, and cooled pasta wo the blending bowl and stir till properly coated/mixed.

  • High with a number of extra sprinkles of paprika and the chopped chives. Chill for not less than an hour (really useful) or serve immediately.

To view your present WW Factors for this recipe and monitor it within the WW app, click on right here!
WW Factors per (2/3 cup) serving: 4 (Factors calculated utilizing the recipe builder on
Vitamin Info per (2/3 cup) serving:
206 energy, 23 g carbs, 2 g sugars, 8 g fats, 2 g saturated fats, 11 g protein, 1 g fiber, 251 mg sodium (from

Weight Watchers Factors Plus:
5 per (2/3 cup) serving (PP calculated utilizing a Weight Watchers PointsPlus calculator and the vitamin data)


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