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Easy Deviled Egg Pasta Salad Recipe

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3.9 from 7 reviews

This Easy Deviled Egg Pasta Salad combines tender pasta, creamy mayo, tangy pickle juice, and diced hard boiled eggs for a flavorful and satisfying side dish. Enhanced with red onion, chopped pickles, Dijon mustard, and spices, this salad is perfect for picnics, potlucks, or a quick lunch. It’s simple to prepare, requires no baking or frying, and can be chilled in advance for convenience.

Ingredients

Pasta

  • 8 ounces small pasta, like elbows or ditalini

Dressing & Add-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
  • Sliced green onions, for serving

Instructions

  1. Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain the pasta and rinse it under cold water to cool it quickly and stop the cooking process. Transfer the cooled pasta to a large mixing bowl.
  2. Prepare the Salad: To the bowl with pasta, add the mayonnaise, pickle juice, Dijon mustard, diced hard boiled eggs, finely chopped red onion, chopped pickles, garlic powder, paprika, and salt and pepper. Toss all ingredients thoroughly to combine and evenly coat the pasta with the dressing and flavors.
  3. Chill: Cover the bowl and chill the pasta salad in the refrigerator until ready to serve. This allows the flavors to meld together perfectly.
  4. Garnish and Serve: Before serving, sprinkle additional paprika over the salad and garnish with sliced green onions to add a fresh, colorful touch.

Notes

  • Hard boil eggs by placing them in boiling water for 10-12 minutes, then transfer to ice water for easy peeling.
  • Use small pasta shapes like elbows or ditalini so that the salad is easy to eat and the flavors distribute evenly.
  • Adjust the amount of pickle juice to taste for tanginess.
  • This salad can be made a day ahead and stored covered in the refrigerator.
  • For a lighter version, substitute some or all of the mayo with Greek yogurt.

Find it online: https://cookedbysarah.com/easy-deviled-egg-pasta-salad-recipe/