Description
A creamy and comforting pasta salad that brings a twist to the classic deviled egg, perfect for picnics and family gatherings.
Ingredients
Scale
- 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, 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 according to package instructions. Once cooked, drain and rinse it under cold water to stop the cooking process. Transfer the pasta to a large mixing bowl.
- Add the mayo, pickle juice, dijon mustard, diced eggs, red onion, chopped pickles, garlic powder, paprika, and a generous sprinkle of salt and pepper. Toss everything together until well combined.
- Cover the bowl and chill in the refrigerator until you’re ready to serve.
- Garnish with a sprinkle of paprika and sliced green onions before serving.
Notes
This pasta salad can be made a day in advance for enhanced flavor. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 300mg