Description
Creamy Deviled Egg Pasta Salad turns classic deviled egg flavor into a cool, creamy pasta salad. Tender elbows, chopped eggs, pickles, red onion, Dijon, mayo, and paprika make it perfect for potlucks, cookouts, or easy lunches.
Ingredients
- ¾ cup mayo
- 1 tablespoon pickle juice
- 1 tablespoon Dijon mustard
- 6 hard boiled eggs, peeled and diced
- ½ cup red onion, finely chopped
- ⅓ cup chopped pickles
- 1 teaspoon garlic powder
- ½ teaspoon paprika, plus more for serving
- Salt and pepper, to taste
- Green onions, sliced, for serving
Instructions
- Cook the pasta: Boil the pasta in salted water until just tender, about 7 to 9 minutes. Drain, rinse under cool water, and let it drain well.
- Mix the dressing: In a large bowl, stir together the mayo, pickle juice, Dijon mustard, garlic powder, paprika, salt, and pepper until smooth and creamy.
- Fold the salad: Add the cooled pasta, diced eggs, red onion, and pickles. Stir gently so the eggs stay in soft chunks.
- Chill the bowl: Cover and refrigerate for at least 20 minutes so the dressing thickens and the flavors settle.
- Garnish and serve: Stir once more, then top with extra paprika and sliced green onions before serving cold.
Notes
For a tangier salad, add an extra splash of pickle juice before serving. Make it up to 1 day ahead, but add the green onions right before serving so they stay crisp. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Chill time: 20 mins
- Cook Time: 10 mins
- Cuisine: American
Keywords: deviled egg pasta salad