Deviled Egg Macaroni Salad


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8 oz (1/2 lb) macaroni pasta 

6 hardboiled eggs, cooled and peeled

½ cup plain Greek yogurt (or sour cream)

¼ cup mayonnaise

¼ cup plus 1 tbsp apple cider vinegar (or pickle juice)

2 tbsp SMAK DAB Mustard (any flavour will do!)

1 small red onion, finely chopped

2 stalks celery, finely chopped

¼ cup green onion, finely chopped

1 tsp kosher salt

¼ tsp ground black pepper

Dash of hot sauce

Paprika, for garnish (optional)


Cook macaroni as per package instructions in boiling salted water (do not overcook). Drain and set aside in a bowl. Pour 1 tbsp vinegar over the pasta and stir.

Cut the hardboiled eggs in half and scoop out the yolks. Add the yolks to a bowl and mash. Add the yogurt, mayo, vinegar, mustard, salt, pepper, hot sauce and stir well. Taste and season with additional salt and pepper if needed. Chop the whites and add to the pasta along with the red onion, celery, and half the green onion. Add the dressing to the pasta and stir well. Garnish with the remaining green onion and paprika, if desired. 

Refrigerate for 4 hours or overnight for best flavour. Serve cold.