Gluten Free High Protein Deviled Egg Pasta Salad

This High Protein Gluten Free Deviled Egg Pasta Salad is the pasta salad I bring to every summer gathering and it is always the first bowl to be scraped clean. Gluten free chickpea elbow pasta is tossed with chopped hard boiled eggs, finely diced red onion, and a creamy deviled egg inspired dressing made with both mayonnaise and Greek yogurt for the richest and most satisfying pasta salad you will ever make.

The chickpea pasta adds a serious protein boost that makes this salad filling enough to serve as a light meal, not just a side dish.

What makes this recipe so easy is the Instant Pot method for hard boiling the eggs. Five minutes on manual pressure and a quick ice bath gives you perfectly cooked eggs every single time with no guesswork.

Cook them the night before, refrigerate them, and the next day your pasta salad comes together in about 20 minutes.

It is one of the best gluten free make ahead salads for summer cookouts, potlucks, and Fourth of July gatherings, and it gets even better the longer it chills in the refrigerator.

If you are looking for more gluten free pasta salads try my Gluten Free Lime Cilantro Pasta Salad, my Easy Gluten Free Bow Tie Pasta Salad, my Easy Gluten Free Macaroni Salad or my Gluten Free Green Goddess Pasta Salad.

You can find all my salad recipes here: Gluten Free Salad Recipes

Ingredients

• Eggs
• Gluten Free Chickpea Elbow Pasta or Brown Rice Elbow Pasta
• Red Onion
• Mayonnaise
• Plain Greek Yogurt
• Yellow Mustard
• Salt
• Smoked Paprika
• Black Pepper

Instructions

I prefer to hard boil my eggs in the Instant Pot the day before so they're cool and ready to use. For this, I add one cup of water to my Instant Pot and put the metal rack in the bottom of the pot. I add my eggs and cook on manual for 5 minutes. I let the steam release naturally. I put the eggs into a cold water and ice bath to cool. Then I peel the eggs and store them in a sealed container in the fridge.

Cook the pasta per the package instructions. Drain and rinse the pasta with cold water to cool. Pour the cooked pasta into a large mixing bowl.

Then add the chopped hard boiled eggs, finely diced red onion, mayonnaise, yogurt, mustard, salt, paprika and pepper to the large mixing bowl. Stir to combine.

Refrigerate the salad at least 30 minutes before serving. I prefer to refrigerate overnight so the salad is completely chilled before I serve it.

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If you make this High Protein Gluten Free Deviled Egg Pasta Salad, I would love to hear what you think! Leave a comment below and let me know how it turned out, or tag me on Instagram so I can see your bowl.

This is one of those summer salads that earns a permanent spot in your recipe rotation, so save it to your favorite Pinterest board so you always have it ready for your next cookout, potluck, or Fourth of July gathering!

Storage

Store leftover deviled egg pasta salad in an airtight container in the refrigerator for up to three days. The pasta will absorb some of the dressing as it sits so give it a good stir before serving and add a small dollop of mayonnaise or Greek yogurt if the salad needs to be loosened up. Do not freeze this salad as the eggs and dressing do not hold up well after thawing.

Why Chickpea Pasta Makes This High Protein

Not all pasta is created equal when it comes to protein content. Regular gluten free pasta made from rice or corn has very little protein per serving. Chickpea pasta changes that significantly.

A serving of gluten free chickpea elbow pasta has roughly twice the protein of regular gluten free pasta. It also has more fiber, which helps you feel full longer. The flavor is mild and slightly nutty. It holds up well in pasta salads and does not get mushy after sitting in the refrigerator overnight.

If you cannot find chickpea pasta, gluten free brown rice elbow pasta works in this recipe too. The protein content will be lower but the flavor and texture of the salad will still be delicious.

Greek Yogurt and Mayo: Why You Need Both

Most deviled egg pasta salad recipes use one or the other. This recipe uses both and here is why.

• Mayo gives the dressing that rich and creamy deviled egg flavor everyone loves. It is the base of every classic deviled egg filling and it is non negotiable for getting the right taste.
• Greek yogurt lightens the dressing without sacrificing creaminess. It adds protein, a subtle tanginess that mimics the vinegar in traditional deviled eggs, and a texture that holds up beautifully after chilling overnight.
• Using both together gives you the best of both worlds. Rich and creamy like a classic deviled egg filling but lighter and higher in protein than a full mayo dressing.

How to Hard Boil Eggs in the Instant Pot

The Instant Pot is my preferred method for hard boiling eggs because it gives you perfectly cooked eggs every single time with no guesswork.

• Add one cup of water to your Instant Pot and place the metal rack in the bottom. Add your eggs directly on the rack. Cook on manual high pressure for five minutes. Let the steam release naturally. Transfer the eggs immediately to a bowl of cold water with ice and let them sit for five minutes. The shells practically slide right off.
• I like to hard boil my eggs the night before and store them peeled in a sealed container in the refrigerator. This makes assembling the pasta salad much faster the next day.

Variations and Add-Ins

This pasta salad is very easy to customize. Here are some great additions to try.

• Crispy bacon adds a smoky and salty crunch that pairs perfectly with the creamy deviled egg dressing. Cook and crumble four to six strips and fold in before serving.
• Dill pickles or bread and butter pickles are a classic deviled egg addition. Dice them small and fold into the salad for a tangy crunch.
• Celery adds a fresh crisp texture that works beautifully in this salad. Dice two or three stalks finely and add with the red onion.
• Avocado adds a creamy and buttery element. Dice and fold in right before serving so it does not brown.
• Green onions make a great garnish and add a mild onion flavor on top of each serving.
• Hot sauce or cayenne pepper stirred into the dressing adds heat for anyone who likes a spicy kick.