Deviled Egg Pasta Salad Recipe
Introduction
This Deviled Egg Pasta Salad is a creamy, tangy twist on a classic picnic favorite. Combining tender pasta with diced hard-boiled eggs and a flavorful dressing, it’s perfect for potlucks, BBQs, or a simple weeknight meal.
Ingredients
- 8 ounces small pasta, like elbows or ditalini
- 3/4 cup mayo
- 1 tablespoon pickle juice
- 1 tablespoon dijon mustard
- 6 hard boiled eggs, peeled and diced
- 1/2 cup red onion, chopped
- 1/3 cup chopped pickles
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika, plus more for serving
- Salt and pepper, to taste
- Green onions, sliced, for serving
Instructions
- Step 1: Cook pasta according to package instructions. Drain and rinse under cold water, then transfer to a large mixing bowl to cool.
- Step 2: Add mayo, pickle juice, dijon mustard, diced eggs, red onion, chopped pickles, garlic powder, paprika, salt, and pepper to the cooled pasta. Toss everything gently until well combined.
- Step 3: Chill the salad in the refrigerator until ready to serve, allowing the flavors to meld.
- Step 4: Before serving, sprinkle additional paprika and sliced green onions on top for extra color and flavor.
Tips & Variations
- For a lighter version, substitute half of the mayo with Greek yogurt.
- Add a handful of chopped celery or bell peppers for extra crunch.
- Use dill pickles for a more pronounced tangy flavor.
- Try swapping paprika with smoked paprika for a subtle smokiness.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. This salad is best enjoyed chilled, so avoid leaving it out at room temperature for extended periods.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, making it a few hours or even a day ahead helps the flavors develop. Just give it a good stir before serving.
What type of pasta works best for this salad?
Small shapes like elbow macaroni, ditalini, or small shells hold the dressing well and mix nicely with the diced eggs.
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Deviled Egg Pasta Salad Recipe
- Total Time: 23 minutes
- Yield: 8 servings 1x
Description
This Deviled Egg Pasta Salad is a creamy, tangy, and satisfying dish perfect for picnics, potlucks, or a quick weeknight meal. Featuring perfectly cooked pasta combined with diced hard-boiled eggs, pickles, and a flavorful dressing made from mayo, Dijon mustard, and pickle juice, this salad delivers a delightful blend of textures and flavors with a subtle hint of paprika and garlic.
Ingredients
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
- Green onions, sliced, for serving
Instructions
- Cook the 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.
- Combine Ingredients: Add the mayonnaise, pickle juice, Dijon mustard, diced hard boiled eggs, red onion, chopped pickles, garlic powder, paprika, salt, and pepper to the bowl with the pasta. Toss all the ingredients together thoroughly to ensure an even coating of the dressing and flavors throughout the salad.
- Chill the Salad: Place the pasta salad in the refrigerator and chill until ready to serve. This resting time allows the flavors to meld and the salad to become refreshing.
- Garnish and Serve: Before serving, sprinkle additional paprika over the pasta salad for color and flavor. Garnish with sliced green onions to add a fresh, mild onion bite. Serve chilled.
Notes
- Hard boil the eggs ahead of time to save prep time.
- Use small pasta shapes like elbows or ditalini for easy mixing and serving.
- Adjust the pickle juice and paprika to suit your taste for tanginess and spice.
- Keep the salad refrigerated until serving to maintain freshness.
- This salad can be prepared a few hours in advance, making it ideal for gatherings.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: pasta salad, deviled egg salad, picnic salad, mayonnaise pasta salad, easy pasta salad, summer salad, potluck recipe
