Deviled Egg Pasta Salad
A creamy pasta salad that combines the comforting flavors of deviled eggs with the delightful texture of small pasta, perfect for summer picnics and gatherings.
Ingredients
Pasta and Sauce
- 8 ounces small pasta, like elbows or ditalini
- 3/4 cup mayo Can be substituted with Greek yogurt or vegan mayo
- 1 tablespoon pickle juice
- 1 tablespoon dijon mustard
- 6 hard boiled eggs, peeled and diced
- 1/2 cup red onion Can be substituted with green onions for a milder flavor
- 1/3 cup chopped pickles Sweet pickles can be used for a sweeter note
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika Plus more for serving
- Salt and pepper to taste
- Green onions, sliced, for serving
Instructions
Preparation
- Cook pasta according to package instructions. Drain and rinse in cold water. Transfer to a large mixing bowl.
- To the cooled pasta, add mayo, pickle juice, dijon mustard, diced eggs, red onion, pickles, garlic powder, paprika, and salt and pepper. Toss everything together.
- Chill until ready to serve.
- Before serving, sprinkle with more paprika and sliced green onions.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For creaminess, you can add more mayo or yogurt if the salad becomes less creamy.