Deviled Egg Pasta Salad Recipe
Introduction
This Deviled Egg Pasta Salad is a creamy, tangy twist on a classic side dish. Combining tender pasta with the rich flavors of deviled eggs, pickles, and a touch of dijon mustard, it’s perfect for picnics, potlucks, or easy weeknight meals.
Ingredients
- 8 ounces small pasta, like elbows or ditalini
- 3/4 cup mayo
- 1 tablespoon pickle juice
- 1 tablespoon dijon mustard
- 6 hard boiled eggs, peeled and diced
- 1/2 cup red onion, 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
- Step 1: Cook pasta according to package instructions. Drain and rinse under cold water to cool. Transfer to a large mixing bowl.
- Step 2: Add mayo, pickle juice, dijon mustard, diced eggs, red onion, chopped pickles, garlic powder, paprika, and salt and pepper to the cooled pasta. Toss gently until everything is evenly combined.
- Step 3: Chill the salad in the refrigerator until ready to serve, allowing the flavors to meld.
- Step 4: Just before serving, sprinkle the salad with additional paprika and sliced green onions for a fresh pop of color and flavor.
Tips & Variations
- For extra tang, substitute dill pickles for sweet pickles or add a dash of vinegar.
- Use Greek yogurt instead of mayo for a lighter, creamy texture.
- Try adding crispy bacon bits for a smoky crunch.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add extra paprika and green onions if desired. This salad is best enjoyed cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of pasta?
Yes, small shapes like rotini, shells, or penne work well as they hold the dressing nicely.
How long should I chill the pasta salad before serving?
Chilling for at least 1 hour helps the flavors blend perfectly, but you can also prepare it in advance and refrigerate overnight.
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Deviled Egg Pasta Salad Recipe
- Total Time: 23 minutes
- Yield: 8 servings 1x
Description
This Deviled Egg Pasta Salad combines the classic flavors of deviled eggs with tender pasta, creating a creamy and tangy side dish perfect for picnics, potlucks, and quick meals. The salad features a zesty dressing made with mayonnaise, pickle juice, and Dijon mustard, mixed with diced hard-boiled eggs, red onions, and chopped pickles, finished with a sprinkle of paprika and fresh green onions for added color and flavor.
Ingredients
Pasta Salad
- 8 ounces small pasta, like elbows or ditalini
- 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: Bring a large pot of salted water to a boil and cook the small pasta according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Transfer the cooled pasta to a large mixing bowl.
- Prepare the dressing and mix: To the cooled pasta, add the mayonnaise, pickle juice, Dijon mustard, diced hard-boiled eggs, finely chopped red onion, chopped pickles, garlic powder, paprika, and salt and pepper to taste. Gently toss all ingredients together until well combined and the pasta is evenly coated with the creamy dressing.
- Chill the salad: Cover the bowl with plastic wrap or a lid, and refrigerate the pasta salad for at least 30 minutes to allow the flavors to develop and the salad to chill thoroughly.
- Serve: Before serving, sprinkle additional paprika over the top for a pop of color and flavor, and garnish with sliced green onions. Serve cold as a side dish or light meal.
Notes
- Use small pasta shapes like elbows or ditalini for the best texture and bite.
- Hard boil eggs ahead of time and store in the fridge for easy prep.
- Adjust the amount of pickle juice and mustard to your taste preference for tanginess.
- This salad keeps well in the refrigerator for up to 3 days; stir before serving.
- For a lighter version, you can substitute some or all mayonnaise with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: Deviled egg pasta salad, egg pasta salad, creamy pasta salad, picnic salad, easy pasta salad
