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Deviled Egg Pasta Salad

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A creamy and tangy pasta salad that combines the flavors of deviled eggs with comforting pasta for a delightful dish perfect for gatherings.

Ingredients

Scale
  • 8 ounces small pasta (like elbows or ditalini)
  • 3/4 cup mayonnaise
  • 1 tablespoon pickle juice
  • 1 tablespoon Dijon mustard
  • 6 hard-boiled eggs, peeled and diced
  • 1/2 cup red onion, finely diced
  • 1/3 cup chopped pickles
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Green onions, sliced, for serving

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add in your pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water.
  2. Prepare the eggs: If making your hard-boiled eggs, place them in a pot, cover with cold water, boil, cover, and let sit for about 12 minutes. Cool under cold running water and peel. Dice into hearty pieces.
  3. Mix the dressing: In a large mixing bowl, combine mayonnaise, pickle juice, and Dijon mustard. Whisk well. Season with salt, pepper, and garlic powder.
  4. Toss in the ingredients: Add cooled pasta into the dressing bowl, fold in diced hard-boiled eggs, red onion, and chopped pickles.
  5. Season and chill: Sprinkle in paprika, adjust seasoning if needed, and let chill in the refrigerator for at least 30 minutes.
  6. Garnish and serve: Stir, taste, and adjust seasoning if needed before serving chilled or at room temperature.

Notes

Best served chilled, can be made a day in advance. Remember to keep chilled in the refrigerator.

Nutrition

Keywords: deviled eggs, pasta salad, picnic salad, creamy salad, side dish

Find it online: https://ivoryapron.com/meal-prep-deviled-egg-pasta-salad-busy-weeknights/