Description
This Deviled Egg Pasta Salad is a creamy, tangy, and satisfying dish perfect for picnics, potlucks, or as a refreshing side. Featuring small pasta, diced hard-boiled eggs, and a zesty dressing made with mayo, pickle juice, and Dijon mustard, it's a flavorful twist on a classic deviled egg with the heartiness of pasta.
Ingredients
Main Ingredients
- 8 ounces small pasta (elbows or ditalini)
- 6 hard boiled eggs, peeled and diced
- 1/2 cup red onion, diced
- 1/3 cup chopped pickles
- Green onions, sliced, for serving
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon pickle juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika, plus more for serving
- Salt and pepper, to taste
Instructions
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain well and rinse under cold water to cool it down and stop the cooking process. Transfer the cooled pasta to a large mixing bowl.
- Prepare Dressing and Combine: To the cooled pasta, add mayonnaise, pickle juice, Dijon mustard, diced hard boiled eggs, diced red onion, chopped pickles, garlic powder, paprika, salt, and pepper. Toss everything together thoroughly to ensure the pasta and eggs are evenly coated with the creamy, tangy dressing.
- Chill: Cover the bowl and refrigerate the pasta salad until thoroughly chilled. This allows the flavors to meld and the salad to firm up for the best taste and texture.
- Garnish and Serve: Just before serving, sprinkle additional paprika over the top for color and flavor. Garnish with sliced green onions for a fresh, mild onion bite and a pop of green color.
Notes
- Use small pasta shapes like elbows or ditalini so each bite captures plenty of dressing and egg.
- Hard boil eggs the day before or ahead of time to save prep time.
- Adjust the amount of pickle juice to preference for tanginess.
- Serve chilled; this salad keeps well in the refrigerator for up to 2 days.
- For a lighter version, substitute mayo with Greek yogurt.
