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Ingredients
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- 8 oz pasta (your choice)
- 8 large eggs
- ¼ – ½ cup fresh dill (to taste)
- ¼ – ½ cup fresh parsley (to taste)
- ¼ cup chopped green onions
- ¼ cup light mayonnaise
- ¼ cup plain Greek yogurt
- 2 tbsp whole grain mustard
- 2 stalks celery, finely diced
- ½ lemon, juiced
- 1½ tsp salt
- ½ tsp pepper
- 1 tsp paprika
Instructions
- Boil 3 cups of water, add eggs and cook for 10-12 minutes.
- Prepare an ice bath, transfer eggs there once cooked.
- Add pasta to boiling water and cook as per package instructions, then drain.
- Peel eggs under running water, then grate them into a mixing bowl.
- Add diced celery, green onions, herbs, Greek yogurt, light mayonnaise, mustard, lemon juice, salt, pepper, and paprika. Mix well.
- Gently fold in cooked pasta until evenly distributed and serve chilled.
Notes
Consider adding chopped pickles or capers for extra flavor.
Ensure pasta is fully cooled to maintain creaminess.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 10
- Cholesterol: 200