Deviled Egg Pasta Salad

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Can you believe it”s finally summer here in Ontario? It feels like we went from scraping frost off windshields to beach blanket weather in the blink of an eye! While things might look and feel a little different this year, one thing remains the same: the joy of soaking up some sunshine. And what goes better with sunshine than a refreshing summer meal?! Today, I’m sharing a recipe that’s perfect for those laid-back summer days – a delicious deviled egg pasta salad!

It’s incredibly easy to whip up, perfect for feeding a crowd, and sure to please everyone at the table. Plus, it’s Weight Watchers-friendly, coming in at just 3 SmartPoints on the blue plan, 4 on green, and 1 on purple. (Remember, personal point ranges can vary, so check yours!) If you’re on the updated Weight Watchers program, it’s just 3 points per ½ cup serving. So ditch the winter blues and embrace the sunshine with this light and flavorful pasta salad. Let’s get cooking!

Three reasons why you need to make this recipe!

You get a protein boost in this deviled egg pasta salad.

Pasta salad is always such a comforting, cooling dish. Adding a bit of protein (boiled eggs) to it just gives it a great health boost. It transforms into a fully balanced meal with the protein added.

It’s a fun way to mix up the classic.

I’m not saying there’s anything wrong with a classic pasta salad, but trying out variations never hurts. In this case, it’s delicious.

The eggs add a good depth of flavor.

Because eggs can add creaminess and fat, the flavor in this pasta salad is divine. It’ll be a summer hit for sure.

Ingredients you need to make Deviled Egg Pasta Salad:

1.5 cups small macaroni pasta, measured dry (approx 225g)
⅓ cup reduced fat mayonnaise
⅓ cup fat free sour cream
⅓ cup nonfat plain Greek yogurt
1 tablespoon Dijon mustard
1 teaspoon paprika
Dash of salt and pepper
6 eggs hard boiled
Green onion diced, optional

How to make Deviled Egg Pasta Salad (step by step):

Boil the eggs first.
Cook the pasta according to the box instructions. While the pasta is cooking, peel the hardboiled eggs and cut them in half. Then remove the yolk and place in a separate bowl.
Cut all the egg whites up into small pieces. Mash the yolks and add them back to the egg whites.
Gently stir in the mayo, sour cream, Greek yogurt, mustard, salt, pepper, paprika, and diced green onion.
When the pasta is cooked, drain it, then gently stir the pasta into the egg mixture.
You can serve it immediately or chill it in the fridge for a bit if you like it to be a cold temperature. Enjoy!

Makes 10 (½ cup) servings. Nutrition info for ½ cup: Calories 157, Fat 5 g, Saturated fat 1.29 g, Carbs 19 g, Fiber .75 g, Sugars 1.88 g, Sodium 158.45 mg, Protein 8 g.

WW Points For Deviled Egg Pasta Salad:

Small macaroni dry pasta 23 points
Reduced fat mayonnaise 6 points
Fat free sour cream 2 points
Nonfat plain Greek yogurt 0 points
Dijon mustard 0 points
Paprika 0 points
Salt and pepper 0 points
Eggs hard boiled 0 points
Green onion diced 0 points

3 points per serving based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

Personal Points- 1-4 depending on your 0PP foods

Smart Points- Blue- 3 using WW recipe builder

Smart Points- Green- 4 using WW recipe builder

Purple Smart Points- 1 *only with whole wheat pasta- using the WW recipe builder

Points Plus- 4 using PP calculator

Different ways to change up this recipe:

Use store bought eggs to quick the process! It’ll taste just as good.
You can use Banza pasta to add protein and fiber to this pasta salad as well as make it gluten free!
Feel free to add fresh herbs to spruce it up a bit.

Tips and Tricks for Making Deviled Egg Pasta Salad:

Store any leftovers in the fridge for up to 5 days. It does not freeze well, so you should plan to eat it within the week.

Similar recipes you’ll enjoy:

Drizzle

1-4PP, 3SP blue, 4SP green and 1SP on purple if using whole wheat pasta per ½ cup serving..