Deviled Egg Pasta Salad
A creamy and tangy pasta salad that combines hard-boiled eggs, pickles, and a variety of flavorful ingredients, perfect for summer picnics or gatherings.
Ingredients
Pasta and Base Ingredients
- 8 ounces small pasta, like elbows or ditalini
- 3/4 cup mayo
- 1 tablespoon pickle juice
- 1 tablespoon dijon mustard
- 6 pieces hard-boiled eggs, peeled and diced
- 1/2 cup red onion, diced
- 1/3 cup chopped pickles
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika, plus more for serving
- to taste Salt and pepper
- as needed Sliced green onions for serving For garnish
Instructions
Cooking Pasta
- Cook the pasta according to package instructions until al dente.
- Drain the pasta and rinse it in cold water until it cools.
Mixing Ingredients
- Transfer the cooled pasta to a large mixing bowl.
- To the cooled pasta, add the mayo, pickle juice, dijon mustard, diced eggs, red onion, chopped pickles, garlic powder, paprika, and salt and pepper.
- Toss everything together gently, ensuring each ingredient gets its moment to shine.
Chilling the Salad
- Chill the salad until you’re ready to serve.
Serving
- Before serving, sprinkle with a touch more paprika and garnish with sliced green onions.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. For a creamier texture, add a splash of mayo before serving. Consider variations with bacon bits or sharp cheddar cheese.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 32gProtein: 10gFat: 18gSaturated Fat: 3gSodium: 400mgFiber: 2gSugar: 2g
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