Deviled Egg Pasta Salad - Ohio Eggs

Ingredients

16 oz cavatappi pasta, cooked and cooled

1 pound thick-cut bacon, cooked and chopped

Dressing

1/2 cup greek yogurt

1/4 cup mayonnaise

1 tbsp Dijon mustard

2 tbsp pickle juice

3/4 tsp smoked paprika

3/4 tsp garlic powder

Salt and pepper, to taste

Mix-In's

6 hard-boiled eggs, chopped

1 1/2 cup finely chopped celery

1/2 cup chopped green onions

Garnish

2 hard-boiled eggs, sliced

Reserved celery, green onion, and bacon

Smoked paprika

Directions

Set aside a few tablespoons of the chopped celery and green onion, plus about 1/2 cup of the cooked bacon for topping later.
Make the dressing - In a large bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, pickle juice, smoked paprika, garlic powder, and a generous pinch of salt and pepper until smooth.
Add the cooled pasta to the bowl and stir until evenly coated in the dressing.
Fold in the chopped celery, green onions, bacon, and chopped hard-boiled eggs until well combined.
Cover and refrigerate for at least 2 hours to let the flavors come together.
Before serving, give the pasta salad a good stir and adjust salt and pepper if needed.
Top with the reserved celery, green onions, bacon, sliced hard-boiled eggs and a dusting of smoked paprika.

Notes

If the salad thickens after chilling, stir in a splash of pickle juice or a spoonful of mayo to loosen it up.
This dish is best served cold!