Deviled Egg Pasta Salad
A delightful twist on classic pasta salad, combining the creamy goodness of deviled eggs with pasta for a nostalgic and tasty dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces small pasta (like elbows or ditalini)
- 3/4 cup mayo
- 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 the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente.
- Drain and cool the pasta: Drain and rinse under cold water.
- Prepare the dressing: In a bowl, combine mayo, pickle juice, and Dijon mustard. Whisk until smooth.
- Mix in the spices: Add garlic powder, paprika, salt, and pepper. Stir to combine.
- Incorporate the eggs and veggies: Gently fold in diced eggs, red onion, and chopped pickles.
- Add the cooled pasta: Toss pasta with the dressing and veggie mixture.
- Chill and let the flavors meld: Cover and refrigerate for at least an hour.
- Serve and enjoy: Spoon onto a platter, sprinkle with paprika, and garnish with green onions.
Notes
For a lighter alternative, use Greek yogurt or vegan mayo. Make ahead for better flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 186mg
Keywords: pasta salad, deviled eggs, summer recipes, picnic food