Deviled Egg Pasta Salad is the perfect spring and summer side dish! With pasta, hard-boiled eggs, red onion, and pickles, all tossed in a creamy dressing, it has all the classic flavors of deviled eggs in every bite!
WHY YOU’LL FALL IN LOVE WITH THIS RECIPE
It tastes just like deviled eggs, but with pasta added to make it even better! I couldn’t stop sneaking bites from the fridge for two days after making it! The mix of textures and flavors makes it the ultimate pasta salad for me.
It’s super easy to make! The only thing you need to cook is the pasta—everything else gets tossed together in a snap.
Perfect for all your spring and summer gatherings, this dish pairs wonderfully with BBQ, hot dogs, burgers, and just about any summer favorite!
INGREDIENTS
- 8 ounces small pasta (like elbows or ditalini)
- 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 extra for serving)
- Salt and pepper, to taste
- Sliced green onions, for garnish
INSTRUCTIONS
- Cook the pasta according to the package instructions. Drain and rinse with cold water. Transfer to a large mixing bowl.
- Add the mayo, pickle juice, Dijon mustard, diced eggs, red onion, pickles, garlic powder, paprika, and salt and pepper to the cooled pasta. Toss everything together until well combined.
- Chill in the fridge until ready to serve.
- Before serving, sprinkle with extra paprika and garnish with sliced green onions.
