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Deviled Egg Pasta Salad Recipe

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Deviled Egg Pasta Salad combines the creamy, tangy flavors of classic deviled eggs with tender pasta for a satisfying side dish perfect for potlucks, picnics, or easy family dinners. It’s rich, flavorful, and ready in just 25 minutes.

Ingredients

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

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 8–10 minutes. Drain and rinse under cold water to cool completely.
  2. In a large mixing bowl, combine the cooled pasta, mayo, pickle juice, and Dijon mustard. Stir until the pasta is evenly coated.
  3. Add the diced hard-boiled eggs, red onion, and chopped pickles. Sprinkle in the garlic powder, paprika, salt, and pepper.
  4. Gently toss until everything is well combined. Cover and refrigerate until ready to serve to allow the flavors to blend.
  5. Before serving, sprinkle with additional paprika and top with sliced green onions.

Notes

  • Add diced celery or chopped bell peppers for extra crunch.
  • Mix in a dash of hot sauce or a pinch of cayenne for heat.
  • Substitute part of the mayo with plain Greek yogurt for a lighter option.
  • Use whole wheat pasta for a heartier texture.
  • Store in an airtight container in the refrigerator for up to 3 days. Stir before serving and add a spoonful of mayo or splash of pickle juice if needed to refresh.
  • Do not freeze, as the dressing may separate.

Nutrition

Find it online: https://recipesbyjanet.com/deviled-egg-pasta-salad-recipe/