Growing up, deviled eggs were a staple at every family picnic and potluck. My grandmother had a way of making them just right—perfectly creamy, tangy, and satisfying. So when I started experimenting with ways to blend our favorite comfort foods, this Deviled Egg Pasta Salad quickly became a hit at my table. Think all the rich, nostalgic flavors of deviled eggs combined with the heartiness of pasta—ideal for backyard BBQs in summer or a cozy winter brunch spread.
Whether you’re planning a family gathering, a holiday side, or a make-ahead lunch, this pasta salad is about to become your go-to favorite. Let’s dive into the details!
Ingredients
- 8 ounces small pasta (elbows or ditalini work great)
- 6 large eggs, hard-boiled, peeled, and diced
- ¾ cup mayonnaise
- 1 tablespoon pickle juice
- 1 tablespoon Dijon mustard
- ½ cup finely chopped red onion
- ⅓ cup chopped pickles
- 1 teaspoon garlic powder
- ½ teaspoon paprika, plus more for garnish
- Salt and freshly ground black pepper, to taste
- Green onions, sliced (for garnish)
Instructions
Step 1: Cook the Pasta
Start by cooking your pasta according to the package instructions. You’ll want it al dente—firm but tender. Once done, drain the pasta and rinse it under cold water to stop the cooking process. Transfer it to a large mixing bowl.
Step 2: Make the Creamy Deviled Dressing
In a separate small bowl, whisk together the mayonnaise, pickle juice, Dijon mustard, garlic powder, paprika, salt, and pepper. This mixture is the soul of the salad—it brings that signature deviled egg zing that everyone loves.
Step 3: Combine the Ingredients
Add the diced hard-boiled eggs, chopped pickles, and red onion to the cooled pasta. Pour the creamy dressing over the top and gently toss everything until well combined. You’ll want each piece of pasta coated and every bite balanced with a bit of everything.
Step 4: Chill the Salad
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Chill in the refrigerator for at least 1 hour before serving. This resting time lets the flavors mingle and deepen, making the salad even more delicious.
Step 5: Serve and Garnish
Just before serving, sprinkle with a little extra paprika for that classic deviled egg look and garnish with sliced green onions for freshness and color. Serve cold and enjoy!
Why You’ll Love This Deviled Egg Pasta Salad
- Bold deviled egg flavor in a heartier form.
- Easy to prepare ahead, making it ideal for entertaining.
- Customizable: Add celery for crunch, bacon for smokiness, or even shredded cheddar for a cheesy twist.
- Balanced and creamy with a hint of tang from the mustard and pickle juice.
Make It Your Own
- Add a protein boost: Stir in diced cooked ham or grilled chicken to turn this side dish into a full meal.
- Make it lighter: Swap half the mayo for plain Greek yogurt to reduce fat without losing creaminess.
- Use whole wheat or gluten-free pasta: for a dietary-friendly version that everyone can enjoy.
Tips for Success
- Perfect hard-boiled eggs: Place eggs in a pot of cold water, bring to a boil, then cover and remove from heat. Let them sit for 10-12 minutes before transferring to an ice bath.
- Rinse the pasta well: This prevents it from sticking and stops it from soaking up too much dressing.
- Taste before chilling: Adjust salt and pepper as needed since the flavor will mellow slightly once chilled.
Deviled Egg Pasta Salad
Ingredients
- 8 ounces small pasta elbows or ditalini work great
- 6 large eggs hard-boiled, peeled, and diced
- ¾ cup mayonnaise
- 1 tablespoon pickle juice
- 1 tablespoon Dijon mustard
- ½ cup finely chopped red onion
- ⅓ cup chopped pickles
- 1 teaspoon garlic powder
- ½ teaspoon paprika plus more for garnish
- Salt and freshly ground black pepper to taste
- Green onions sliced (for garnish)
Instructions
Step 1: Cook the Pasta
- Start by cooking your pasta according to the package instructions. You’ll want it al dente—firm but tender. Once done, drain the pasta and rinse it under cold water to stop the cooking process. Transfer it to a large mixing bowl.
Step 2: Make the Creamy Deviled Dressing
- In a separate small bowl, whisk together the mayonnaise, pickle juice, Dijon mustard, garlic powder, paprika, salt, and pepper. This mixture is the soul of the salad—it brings that signature deviled egg zing that everyone loves.
Step 3: Combine the Ingredients
- Add the diced hard-boiled eggs, chopped pickles, and red onion to the cooled pasta. Pour the creamy dressing over the top and gently toss everything until well combined. You’ll want each piece of pasta coated and every bite balanced with a bit of everything.
Step 4: Chill the Salad
- Cover the bowl with plastic wrap or transfer the salad to an airtight container. Chill in the refrigerator for at least 1 hour before serving. This resting time lets the flavors mingle and deepen, making the salad even more delicious.
Step 5: Serve and Garnish
- Just before serving, sprinkle with a little extra paprika for that classic deviled egg look and garnish with sliced green onions for freshness and color. Serve cold and enjoy!
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