Description
This Deviled Egg Pasta Salad brings all the flavors of classic deviled eggs into a creamy and satisfying pasta dish. The combination of hard-boiled eggs, tangy pickle juice, and a hint of paprika creates a rich, savory taste that’s perfectly balanced by the crunch of red onions and pickles. It’s the ideal side dish for picnics, barbecues, or any casual gathering.
Ingredients
8 ounces small pasta (such as elbows or ditalini)
¾ cup mayonnaise
1 tablespoon pickle juice
1 tablespoon Dijon mustard
6 hard-boiled eggs, peeled and diced
½ cup red onion, finely chopped
⅓ cup chopped pickles
1 teaspoon garlic powder
½ teaspoon paprika, plus more for serving
Salt and pepper, to taste
Green onions, sliced, for serving
Instructions
Cook the Pasta:
Cook the pasta according to the package instructions. Drain and rinse with cold water to cool it down. Transfer the pasta to a large mixing bowl.
Prepare the Salad:
Add the mayonnaise, pickle juice, Dijon mustard, diced eggs, red onion, chopped pickles, garlic powder, paprika, salt, and pepper to the bowl with the cooled pasta. Toss everything together until well combined.
Chill:
Cover the salad and refrigerate for at least 1 hour or until ready to serve. This allows the flavors to meld together.
Serve:
Before serving, sprinkle the salad with a little more paprika and top with sliced green onions for a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 290