Deviled Egg Pasta Salad
A creamy and tangy pasta salad that tastes like classic deviled eggs pasta, hard boiled eggs, red onion, pickles, and a zesty dressing make this a perfect side dish for spring and summer gatherings.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
Ingredients
Pasta
- 8 ounces small pasta (elbows or ditalini)
Dressing & Mix-Ins
- 3/4 cup mayonnaise
- 1 tbsp pickle juice
- 1 tbsp Dijon mustard
- 6 hard boiled eggs, peeled and diced
- 1/2 cup red onion, diced
- 1/3 cup chopped pickles
- 1 tsp garlic powder
- 1/2 tsp paprika plus more for serving
- salt and pepper to taste
- green onions, sliced (for serving)
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water. Transfer to a large mixing bowl.
- Add mayonnaise, pickle juice, Dijon mustard, diced eggs, red onion, pickles, garlic powder, paprika, and salt and pepper. Toss everything together until combined.
- Chill the pasta salad until ready to serve.
- Before serving, sprinkle with additional paprika and sliced green onions.
Notes
Store in an airtight container in the refrigerator for 3–4 days. Freezing is not recommended.