Description
This Easy Deviled Egg Pasta Salad combines tender pasta with classic deviled egg flavors for a creamy, tangy, and satisfying side dish. Featuring diced hard-boiled eggs, mayo, pickle juice, dijon mustard, and a hint of paprika, it’s perfect for picnics, potlucks, or a quick weeknight meal.
Ingredients
Pasta
- 8 ounces small pasta, like elbows or ditalini
Dressing and Mix-ins
- 3/4 cup mayonnaise
- 1 tablespoon pickle juice
- 1 tablespoon dijon mustard
- 6 hard boiled eggs, peeled and diced
- 1/2 cup red onion, finely chopped
- 1/3 cup chopped pickles
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika, plus more for serving
- Salt and pepper, to taste
- Green onions, sliced, for serving
Instructions
- Cook the pasta: Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta. Transfer the pasta to a large mixing bowl.
- Prepare the salad: Add mayonnaise, pickle juice, dijon mustard, diced hard boiled eggs, chopped red onion, chopped pickles, garlic powder, paprika, salt, and pepper to the cooled pasta. Toss gently until all ingredients are well combined and evenly coated with the dressing.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad until thoroughly chilled, allowing flavors to meld, typically about 1 hour or more.
- Serve: Before serving, sprinkle extra paprika and sliced green onions on top for added flavor and a pop of color. Serve chilled.
Notes
- Use small pasta shapes like elbow macaroni or ditalini to hold the dressing well and complement the diced eggs.
- Make sure to chill the salad for at least an hour before serving to enhance the flavors.
- You can substitute pickle juice with dill pickle relish for a different texture.
- For a lighter version, try using light mayonnaise or Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
