Can you put egg in pasta salad?

Yes - and you should! Adding hard-boiled egg to your pasta salad is one of the best ways to add some extra protein along with that delicious hard-boiled egg flavor. This pasta salad showcases all of your favorite flavors of deviled eggs combined with macaroni salad!

Is a deviled egg good for you?

I prefer not to refer to foods as healthy or unhealthy. As with all things in life, enjoying deviled eggs in moderation is key! However, the base of deviled eggs is hard-boiled eggs which are loaded with filling protein and are a super nutrient-dense food.

20 Minute Deviled Egg Macaroni Salad

Name: Deviled Egg Macaroni Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 8 oz. elbow macaroni; olive oil for tossing the pasta; 6 hard-boiled eggs; 1 cup petite diced celery (about 2 stalks); 1/4 cup sliced chives + more for garnish; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/4 cup whole milk; 1 tablespoon Dijon mustard; 2 teaspoons white balsamic vinegar (or white wine vinegar); 1/2 teaspoon paprika + more for garnish; Kosher salt; fresh cracked pepper

Ingredients

Scale

8 oz. elbow macaroni
olive oil for tossing the pasta
6 hard-boiled eggs
1 cup petite diced celery (about 2 stalks)
1/4 cup sliced chives + more for garnish
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup whole milk
1 tablespoon Dijon mustard
2 teaspoons white balsamic vinegar (or white wine vinegar)
1/2 teaspoon paprika + more for garnish
Kosher salt
fresh cracked pepper

Instructions

Cook pasta according to package directions just until al dente. Toss in olive oil and season to taste with salt and pepper.
Cut hard-boiled eggs in half. Pop the yolk out of each halve and into a food processor or blender.
Chop hard-boiled egg whites and add to the bowl of pasta along with the celery and chives.
Add mayo, sour cream, milk, Dijon, white balsamic vinegar, paprika, and a couple large pinches of salt and pepper to a food processor or blender with the egg yolks.
Blend until a smooth, creamy dressing forms.
Pour dressing over the bowl of pasta, veggies, and egg whites. Toss to coat evenly.
Garnish with paprika and sliced chives and enjoy!

Equipment

measuring cup

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Pyrex bowls

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Notes

This recipe is made with just 8 oz. of pasta but it makes about 2 quarts of pasta salad total. For reference, I used the largest bowl of this set of Pyrex bowls to mix this pasta salad. It’s a good amount if you’re bringing a dish to pass to a picnic, but if you want more, feel free to double the ingredients!
Salt your pasta water moderately! This is the first chance that you have to season the pasta, and 2-4 tablespoons of Kosher salt added to your boiling pasta water is going to go a long way in boosting the overall flavor of the dish. Once you start salting your pasta water you’ll wonder how you ever lived without!
You don’t have to blend the yolks into the dressing! If you don’t have a blender, or just prefer to have large chunks of yolks throughout, then you can simply whisk together the dressing ingredients and chop up the entire egg instead of separating the yolks from the whites. However, this recipe does taste best as written!

Author: Kylie
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Pasta Salad
Method: Stove Top
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size:
Calories: 236
Sugar: 1.5 g
Sodium: 171.9 mg
Fat: 13.8 g
Saturated Fat: 3.4 g
Carbohydrates: 18.9 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 120.4 mg