Description
This Deviled Egg Pasta Salad is a creamy, tangy, and flavorful side dish that combines tender pasta with classic deviled egg flavors. Perfect for picnics, potlucks, or a refreshing meal, the salad features a zesty dressing with mayo, pickle juice, and Dijon mustard, mixed with diced hard-boiled eggs, red onion, and chopped pickles. It’s quick to prepare and delicious served chilled with a sprinkle of paprika and green onions on top.
Ingredients
Scale
Pasta
- 8 ounces small pasta, like elbows or ditalini
Dressing and Salad Mix
- 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: Cook the pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down. Transfer the cooled pasta into a large mixing bowl.
- Prepare Dressing and Mix Salad: To the bowl with pasta, add mayonnaise, pickle juice, Dijon mustard, diced hard boiled eggs, chopped red onion, chopped pickles, garlic powder, paprika, salt, and pepper. Toss all the ingredients thoroughly together until evenly combined and coated with the dressing.
- Chill: Cover the pasta salad and refrigerate it until ready to serve, allowing the flavors to meld together and the salad to be refreshing and cool.
- Serve: Just before serving, sprinkle additional paprika and sliced green onions over the top for added color and flavor. Serve chilled.
Notes
- You can substitute the small pasta with other short shapes like rotini or shells.
- For a tangier taste, adjust the amount of pickle juice to preference.
- Use fresh green onions for a crisp garnish; scallions work perfectly.
- The salad tastes best after chilling for at least 30 minutes to allow flavors to meld.
- Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.
