Deviled Egg Pasta Salad
Enjoy the best of deviled eggs in pasta form! This easy salad is creamy, tangy, and perfect for any season.
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!