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.


Serving size: ½ cup
Per serving: 224 calories; 11 g fat(2 g sat); 3 g fiber; 23 g carbohydrates; 9 g protein; 32 mcg folate; 120 mg cholesterol; 2 g sugars; 0 g added sugars; 739 IU vitamin A; 16 mg vitamin C; 49 mg calcium; 2 mg iron; 307 mg sodium; 166 mg potassium
Nutrition Bonus: Vitamin C (27% daily value)
Carbohydrate Servings: 1½
Exchanges: 1½ fat, 1½ starch, ½ medium-fat protein, ½ vegetable


5 large eggs
8 ounces whole-wheat macaroni (about 2 cups)
1 ripe avocado
⅓ cup canola mayonnaise
3 tablespoons low-fat plain Greek yogurt
2 tablespoons lemon juice
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon ground pepper
½ cup chopped celery
½ cup chopped pimientos
¼ cup chopped dill
1 cup sliced scallions


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

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 …

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