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Creamy deviled egg pasta salad with eggs, pasta, and seasonings

Deviled Egg Pasta Salad

A comforting blend of deviled egg flavors and pasta salad, perfect for picnics, potlucks, or an easy weeknight side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Eggs
  • 8 ounces small pasta, like elbows or ditalini Small shapes hold the dressing well.
  • 6 hard boiled eggs, peeled and diced Use eggs at least a week old for clean peeling.
Dressing
  • ¾ cup mayo For a lighter version, swap half with Greek yogurt.
  • 1 tablespoon pickle juice Essential for the deviled egg flavor. Adjust to taste.
  • 1 tablespoon dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika Plus more for serving.
  • Salt and pepper to taste
Vegetables
  • ½ cup red onion, finely diced
  • ⅓ cup chopped pickles
  • Green onions, sliced, for serving

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain and rinse under cold water to stop cooking.
Make the Dressing
  1. In a small bowl, whisk together mayo, pickle juice, and Dijon mustard until smooth. Stir in garlic powder, paprika, and salt and pepper.
Prepare the Salad
  1. Add the mayo mixture, diced eggs, red onion, and pickles to the cooled pasta. Gently fold to combine.
Chill and Serve
  1. Chill for at least 1 hour. Before serving, sprinkle with paprika and sliced green onions.

Notes

This salad can be stored in the fridge for 3-4 days. For the best flavor, prepare ahead of time and add fresh toppings just before serving.