Deviled Egg Pasta Salad
A comforting and creamy dish that combines pasta, hard-boiled eggs, and a tangy dressing, perfect for busy weeknights or potluck gatherings.
Ingredients
Pasta and Eggs
- 8 ounces small pasta, like elbows or ditalini
- 6 large hard-boiled eggs, peeled and diced
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon pickle juice Adds tanginess
- 1 tablespoon Dijon mustard
Vegetables and Spices
- 1/2 cup red onion, finely chopped
- 1/3 cup chopped pickles
- 1 teaspoon garlic powder Don't skip; it adds depth of flavor
- 1/2 teaspoon paprika Plus more for serving
- to taste none Salt and pepper
- for garnish none Sliced green onions
Instructions
Preparation
- Cook the pasta according to package instructions. Once cooked, drain and rinse it under cold water.
- In a large mixing bowl, add the cooled pasta. Stir in the mayo, pickle juice, Dijon mustard, diced hard-boiled eggs, red onion, and pickles.
- Sprinkle in the garlic powder, paprika, salt, and pepper.
- Toss everything together gently until well coated.
- Cover the bowl and place the pasta salad in the fridge for at least an hour.
- Before serving, sprinkle additional paprika and sliced green onions on top.
Notes
Store leftovers in an airtight container in the fridge for up to three days. For freezing, do not add the dressing until ready to eat.
Nutrition
Serving: 1gCalories: 310kcalCarbohydrates: 30gProtein: 8gFat: 18gSaturated Fat: 3gSodium: 450mgFiber: 1gSugar: 2g
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