The first occasion when I made it, I just squashed the hard bubbled eggs together with all the fixings. I was calling it "deviled egg" serving of mixed greens despite the fact that I didn't fiend the egg. (Taking the yolk out and blend it with mayo or different fixings.)
Notice I said greek yogurt! Much the same as in both egg plates of mixed greens I have posted previously, I limit my utilization of mayonnaise. I DID endeavor to utilize ONLY greek yogurt in the primary cluster, and it was simply missing that tad of flavor.
Subsequent to refrigerating, you may need to include somewhat more mayo as well as greek yogurt to spruce it up before serving once more. Extra pasta will in general get dry.
- 8 oz. macaroni pasta (about 2 1/2 cups uncooked, 1/2 pound)
- 6 hard boiled eggs
- 1/2 cup plain greek yogurt
- 1/4 cup mayonnaise ( like avocado oil mayo)
- 1 tablespoon dijon mustard
- 1 small red onion , chopped
- 2 ribs celery , chopped
- 1 tablespoon fresh chives
- 1/2 teaspoon paprika , more as desired
- sea salt to taste
Instructions
- Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in large bowl.
- Cut the hard boiled eggs in half and remove the yolks, and place the yolks in a small bowl. Chop the whites and add to the pasta bowl.
- Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise and mustard.
- Add the chopped onion and celery to the pasta bowl, and stir in egg yolk mixture until combined.
- Top with fresh chives, paprika and salt as desired. Can be eaten immediately, but best served after being chilled in refrigerator for at least 1 hour.
Read more our recipe VEGAN CHICKEN NUGGETS (WITH GLUTEN-FREE OPTION!) #vegan #recipevegetarian
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