Deviled Egg Macaroni Salad – 4 Points

To hard boil the eggs, place the raw eggs at the bottom of a large pot. Pour water in the pot until the water is 1-2 inches over the top of the eggs. Place the pot on the stovetop uncovered and turn the burner to high heat*. Bring the water in the pot to a boil. When the water comes to a boil, cover the pot with a lid and turn off the heat to the burner. Leave the pot on the burner, covered, for 12 minutes.

While waiting for the egg water to boil, place another large pot of water on another burner over high heat and bring to a boil. Add the pasta and cook to package instructions. When the pasta is cooked, drain it in a colander and then rinse the pasta in cold water to cool. Set aside.

While the eggs sit in the covered pot for 12 minutes, fill a mixing bowl ¾ way with ice water. When the time is up on the eggs, use a slotted spoon to remove them from the pot and transfer them to the bowl of ice water to stop them from cooking. Leave them in the bowl of ice water for a few minutes until fully cold.

Peel the eggs under cold running water (I’ve found it’s much easier) and transfer the peeled eggs to a cutting board. Slice the eggs in half lengthwise and scoop the yolks out into a large mixing bowl. Chop the whites and set them aside.

Mash the yolks in the bowl with a fork and then add the yogurt, mayonnaise, mustard, vinegar, hot sauce, paprika, salt, and black pepper and stir together until well mixed and mostly smooth. Add the chopped egg whites, celery, pickles, and cooled pasta wo the mixing bowl and stir until well coated/combined.

Top with a few additional sprinkles of paprika and the chopped chives. Chill for at least an hour (recommended) or serve right away.