Description
This Deviled Egg Pasta Salad is a creamy, tangy, and flavorful pasta dish that combines tender pasta with classic deviled egg flavors. Perfect as a side dish for picnics, potlucks, or any casual gathering, it features a zesty dressing made from mayo, pickle juice, and Dijon mustard, mixed with chopped hard-boiled eggs, red onion, and pickles. A sprinkle of paprika and fresh green onions adds a beautiful finishing touch.
Ingredients
Scale
Pasta
- 8 ounces small pasta (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 Pasta: Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool it quickly and stop the cooking process. Transfer the cooled pasta to a large mixing bowl.
- Prepare Dressing and Combine: To the cooled pasta, add the mayonnaise, pickle juice, Dijon mustard, diced hard-boiled eggs, finely chopped red onion, chopped pickles, garlic powder, paprika, salt, and pepper. Gently toss all ingredients together until well combined and the pasta is evenly coated with the creamy dressing.
- Chill: Cover the pasta salad and refrigerate it for at least 30 minutes or until ready to serve. This allows the flavors to meld beautifully.
- Serve: Before serving, sprinkle additional paprika and sliced green onions over the top for extra color and flavor. Serve chilled or at room temperature.
Notes
- Hard boil eggs ahead of time to save preparation time.
- Adjust the amount of pickle juice to taste for desired tanginess.
- For a lighter version, substitute mayonnaise with Greek yogurt or a mix of both.
- Use gluten-free pasta if needed to make the recipe gluten free.
- This salad can be made a day ahead for deeper flavor infusion.
