Description

This Deviled Egg Pasta Salad is a creamy, tangy, and flavorful side dish perfect for picnics, potlucks, or a hearty lunch. Combining tender pasta with classic deviled egg flavors, this salad features a mayonnaise-based dressing enhanced by tangy pickle juice, Dijon mustard, and a blend of spices. Garnished with green onions and a dash of paprika, it offers a delicious twist on traditional pasta salad.

Ingredients

Scale

Pasta

8 ounces small pasta, like elbows or ditalini

Dressing and Mix-ins

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 chopped
1/3 cup chopped pickles
1 teaspoon garlic powder
1/2 teaspoon paprika, plus more for serving
Salt and pepper to taste

Garnish

Green onions, sliced, for serving

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Instructions

Cook Pasta: Cook the pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Transfer the cooled pasta to a large mixing bowl.
Prepare Dressing and Combine: To the bowl with pasta, add mayonnaise, pickle juice, Dijon mustard, diced hard boiled eggs, chopped red onion, chopped pickles, garlic powder, paprika, salt, and pepper. Toss all ingredients thoroughly to evenly coat the pasta and combine flavors.
Chill: Place the pasta salad in the refrigerator and chill until ready to serve, allowing the flavors to meld together and the salad to become refreshing.
Serve and Garnish: Before serving, sprinkle additional paprika over the salad for a pop of color and flavor. Top with sliced green onions to add freshness and a mild bite.

Notes

Use small pasta shapes like elbows or ditalini for easy mixing and bite-sized portions.
Pickle juice adds a tangy depth; adjust amount to taste for desired tartness.
Chilling the salad for at least 30 minutes enhances flavor fusion but can be made ahead and refrigerated longer.
This salad keeps well in the refrigerator for up to 2 days; stir before serving.
Garnishing with paprika and green onions not only boosts flavor but also adds appealing color contrast.