This pasta salad looks like the classic picnic side, but in one bite you'll know it's special. It holds all the incredible flavors of deviled eggs and is creamy too, thanks to mashed avocado and hard-boiled eggs. For the best texture, don't make this more than a few hours before you plan to eat it.

Adam Hickman
Source: EatingWell.com, February 2019

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Recipe Summary

active:
20 mins
total:
30 mins
Servings:
8
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large pot of water to a boil over high heat. Fill a large bowl with ice water.

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  • Gently lower eggs into the boiling water; cook for 4 minutes. Add pasta to the pot; continue cooking for 7 minutes. Transfer the eggs and pasta to the ice water; let stand for 10 minutes. Drain well. Peel the eggs and grate with a microplane or finely mash with a potato masher.

  • Mash avocado in a large bowl. Stir in mayonnaise, yogurt, lemon juice, mustard, salt and pepper. Stir in celery, pimientos, dill, scallions and the reserved egg. Add the pasta and stir to coat.

Nutrition Facts

224 calories; protein 9.1g 18% DV; carbohydrates 23.2g 8% DV; exchange other carbs 1.5; dietary fiber 2.9g 12% DV; sugars 1.8g; fat 11g 17% DV; saturated fat 1.8g 9% DV; cholesterol 120.1mg 40% DV; vitamin a iu 739.3IU 15% DV; vitamin c 16.3mg 27% DV; folate 31.5mcg 8% DV; calcium 49.1mg 5% DV; iron 1.8mg 10% DV; magnesium 32.2mg 12% DV; potassium 165.9mg 5% DV; sodium 306.6mg 12% DV; thiamin 0.1mg 11% DV.