Description
A creamy Deviled Egg Pasta Salad with tender pasta, hard boiled eggs, and a tangy mayo dressing—perfect for summer picnics and BBQs.
Ingredients
8 ounces small pasta, like elbows or ditalini
¾ cup mayo
1 tablespoon pickle juice
1 tablespoon dijon mustard
6 hard boiled eggs, peeled and diced
½ cup red onion
⅓ cup chopped pickles
1 teaspoon garlic powder
½ teaspoon paprika, plus more for serving
salt and pepper
green onions, sliced, for serving
Instructions
1. Cook pasta according to package instructions. Drain and rinse in cold water. Transfer to a large mixing bowl.
2. To the cooled pasta, add mayo, pickle juice, dijon mustard, diced eggs, red onion, pickles, garlic powder, paprika, and salt and pepper. Toss everything together.
3. Chill until ready to serve.
4. Before serving, sprinkle with more paprika and sliced green onions.
Notes
Chill for at least 30 minutes before serving for the best flavor. Add extra pickle juice or mayo if it thickens after refrigeration.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boil & Mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg
Keywords: Deviled Egg Pasta Salad, macaroni salad, creamy dressing