Description
A creamy and zesty pasta salad that combines the classic flavors of deviled eggs with comforting pasta, perfect for picnics and potlucks.
Ingredients
- 8 ounces small pasta (such as elbows or ditalini)
- 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 pickles, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika, with extra for serving
- Salt and pepper, to taste
- Green onions, sliced, for garnish
Instructions
- Cook the pasta according to package instructions. Once done, drain and rinse it in cold water to stop the cooking process.
- Make the dressing by combining mayonnaise, pickle juice, and Dijon mustard in a large mixing bowl.
- Add the cooled pasta, diced hard-boiled eggs, red onion, pickles, garlic powder, paprika, salt, and pepper; fold to combine.
- Chill the mixture, covering the bowl and refrigerating for 30 minutes before serving.
- Serve with additional paprika and sliced green onions for garnish.
Notes
Can be made a day in advance for improved flavor. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American