Deviled Egg Pasta Salad
This quick and easy pasta salad is so creamy and delicious! It doesn't taste anything like my deviled eggs, LOL! Mine are more of a southern twangy style with sweet relish and yellow mustard, but after trying this light and creamy Dijon style pasta salad I just might be trying some eggs this style, too!
Ingredients
Instructions
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Step 1
Cook the eggs and set aside to cool. Cook the pasta in a large pot of salted water until almost done. Then drain the pasta and rinse well with cold water.
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Step 2
Peel the eggs, chop them into pieces and add them to a large bowl.
Stir in the mayo, yogurt and mustard and toss well to combine.
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Step 3
Add the pasta to the bowl along with the celery, red onion, avocado, lemon juice, paprika, parsley and salt and pepper.
Mix everything well until evenly coated and adjust the seasoning to your taste. Cover and let chill in the refrigerator for a couple hours.
Sprinkle the salad with extra paprika just before serving.
Note
I am always game to try new pasta salad and potato salad recipes, and this one from Skinny Spatula did not disappoint. I enjoyed the lighter and milder taste using the yogurt and Dijon mustard. And one note about the avocado, if you are making this the night of day before don't add it in until closer to serving time so it won't turn on you.
