Description
A fun twist on classic pasta salads, combining deviled egg flavors with creamy pasta.
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, diced
- 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 pasta according to package instructions. Drain and rinse it in cold water. Transfer to a large mixing bowl.
- Add mayo, pickle juice, dijon mustard, diced eggs, red onion, pickles, garlic powder, paprika, and salt and pepper to the cooled pasta. Toss everything together.
- Chill the salad until you are ready to serve it.
- Before serving, sprinkle with more paprika and sliced green onions.
Notes
Ensure pasta is completely cooled before mixing. Customize with additional vegetables if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: deviled eggs, pasta salad, party food, picnic recipe, potluck dish