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
Scale
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
