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–+ servings

Deviled Egg Pasta Salad

A tangy and creamy pasta salad combining soft pasta with crumbled hard-boiled eggs and a zesty dressing, perfect for picnics and potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Dressing
  • 8 ounces small pasta, like elbows or ditalini
  • 3/4 cup mayonnaise Can be replaced with Greek yogurt for a lighter option.
  • 1 tablespoon pickle juice
  • 1 tablespoon Dijon mustard Can swap for whole grain mustard if desired.
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika Plus more for serving.
  • salt to taste
  • pepper to taste
Eggs and Vegetables
  • 6 hard boiled eggs, peeled and diced Can hard-boil a day ahead.
  • 1/2 cup red onion, chopped Chop finely to avoid overpowering flavor.
  • 1/3 cup chopped pickles Sweet or dill based on preference.
  • green onions sliced, for serving

Method
 

Preparation
  1. Cook pasta according to package instructions.
  2. Drain and rinse the cooked pasta in cold water. Transfer to a large mixing bowl.
  3. To the cooled pasta, add mayonnaise, pickle juice, Dijon mustard, diced eggs, red onion, pickles, garlic powder, paprika, salt, and pepper. Toss everything together.
  4. Chill for at least 30 minutes before serving, ideally 2-3 hours.
  5. Before serving, sprinkle with more paprika and sliced green onions.

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 20gProtein: 12gFat: 24gSaturated Fat: 3gSodium: 450mgFiber: 1gSugar: 2g

Notes

This pasta salad gets better after chilling. Serve chilled as a refreshing side for grilled meats or picnics.

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