Creamy Egg Salad Bowl (Printable Version)
A tasty combo of pasta, creamy deviled eggs, crunchy veggies, and a light yogurt dressing. Perfect for meals or events.
# What You'll Need:
→ Eggs and Pasta
01 -
6 large hard-boiled eggs, peeled
02 -
8 oz elbow macaroni (about 2½ cups before cooking)
→ Sauce
03 -
¼ cup mayo
04 -
½ cup plain yogurt (Greek works best)
05 -
1 tbsp Dijon mustard
→ Veggies and Toppings
06 -
1 to 2 tbsp fresh chives, finely sliced
07 -
A small red onion, diced into small pieces
08 -
2 celery stalks, chopped into bits
09 -
Paprika to sprinkle on top (up to ½ tsp or more if you prefer)
10 -
Sea salt for seasoning
# Steps to Follow:
01 -
Cook the macaroni in salted boiling water for 8 to 10 minutes. Drain it, rinse with cool water, then toss it into a big bowl
02 -
Cut the boiled eggs in half. Scoop yolks into one bowl and dice the whites. Fold the whites into the pasta
03 -
Mash yolks until smooth, then stir in the yogurt, mustard, and mayo until it’s creamy
04 -
Add the onion, celery, and prepared sauce to the pasta bowl. Mix the whole thing gently
05 -
Sprinkle with chives and paprika, add salt if needed, and chill it for about an hour before serving
# Additional Notes:
01 -
This dish is great for outdoor gatherings or as a make-ahead option. Keep in the fridge and serve in a wide dish with extra chives and paprika for a pop of color