Deviled Egg Pasta Salad

Dev�led egg pasta salad w�th macaron� noodles. L�ght on the mayo and b�g on flavor, th�s d�sh �s a h�t at cookouts or summer gather�ngs! Great way to use leftover hard bo�led eggs.

Ingred�ents

• 8 oz. macaron� pasta (about 2 1/2 cups uncooked, 1/2 pound)
• 6 hard bo�led eggs
• 1/2 cup pla�n greek yogurt
• 1/4 cup mayonna�se ( l�ke avocado o�l mayo)
• 1 tablespoon d�jon mustard
• 1 small red on�on , chopped
• 2 r�bs celery , chopped
• 1 tablespoon fresh ch�ves
• 1/2 teaspoon papr�ka , more as des�red
• sea salt to taste

Instruct�ons

1. Cook macaron� �n bo�l�ng water for 8-10 m�nutes (or per package �nstruct�ons). Dra�n and r�nse and set as�de �n large bowl. 
2. Cut the hard bo�led eggs �n half and remove the yolks, and place the yolks �n a small bowl. Chop the wh�tes and add to the pasta bowl.
3. Mash the egg yolks w�th a fork. St�r �n greek yogurt, mayonna�se and mustard.
4. Add the chopped on�on and celery to the pasta bowl, and st�r �n egg yolk m�xture unt�l comb�ned.
5. Top w�th fresh ch�ves, papr�ka and salt as des�red. Can be eaten �mmed�ately, but best served after be�ng ch�lled �n refr�gerator for at least 1 hour.

Recipe Adapted From trialandeater