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Deviled Egg Pasta Salad

This creamy Deviled Egg Pasta Salad combines the rich, velvety flavors of deviled eggs with tender pasta, making it a perfect dish for gatherings and family meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the pasta salad
  • 8 ounces small pasta, like elbows or ditalini
  • 3/4 cup mayo
  • 1 tablespoon pickle juice
  • 1 tablespoon dijon mustard
  • 6 pieces hard boiled eggs, peeled and diced
  • 1/2 cup red onion, diced
  • 1/3 cup chopped pickles
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika, plus more for serving
  • to taste Salt and pepper
  • Green onions, sliced, for serving

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and rinse it under cold water to cool it down.
  2. Transfer the cooled pasta to a large mixing bowl.
  3. Add mayo, pickle juice, dijon mustard, diced eggs, red onion, pickles, garlic powder, paprika, and salt and pepper. Toss everything together until coated.
  4. Chill in the fridge until you’re ready to serve.
  5. Before serving, sprinkle with more paprika and sliced green onions for that extra zing!

Notes

Pro Tip: Don’t skimp on the chilling time! It allows all those flavors to meld together beautifully. If desired, throw in some celery or bell peppers for extra crunch. You can also add diced avocado for creaminess or swap out the mayo for a vegan alternative.