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–+ servings
Deviled Egg Pasta Salad

Creamy Deviled Egg Pasta Salad: A Must-Try Summer Delight

A refreshing Deviled Egg Pasta Salad that's perfect for summer gatherings, blending creamy dressing with flavors of deviled eggs.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces small pasta (elbows or ditalini) Can be substituted with gluten-free pasta.
For the Dressing
  • 3/4 cup mayo Opt for light mayo for a lighter option.
  • 1 tablespoon pickle juice Can be replaced with apple cider vinegar.
  • 1 tablespoon Dijon mustard Yellow mustard can be a milder substitute.
For the Salad
  • 6 hard-boiled eggs peeled and diced Use silken tofu for a vegetarian alternative.
  • 1/2 cup red onion Can be replaced with green onions.
  • 1/3 cup chopped pickles Sweet pickles can be a substitute.
  • 1 teaspoon garlic powder Fresh minced garlic can also be substituted.
  • 1/2 teaspoon paprika Smoked paprika can be a flavorful alternative.
  • Salt and Pepper To taste.
  • Green onions Sliced for serving.

Equipment

  • large pot
  • colander
  • mixing bowl
  • serving bowl

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 ounces of small pasta, cook until al dente, about 8-10 minutes. Drain and rinse under cold water, then transfer to a large mixing bowl.
  2. Prepare the Dressing: In a separate bowl, combine 3/4 cup mayo, 1 tablespoon pickle juice, and 1 tablespoon Dijon mustard. Mix until smooth and creamy.
  3. Combine the Ingredients: To the cooled pasta, add the dressing, 6 diced eggs, 1/2 cup red onion, 1/3 cup pickles, and 1 teaspoon garlic powder. Season with salt and pepper and toss gently.
  4. Chill the Salad: Cover the bowl and chill in the refrigerator for at least 1 hour.
  5. Garnish and Serve: Before serving, give the salad a gentle stir, transfer to a serving bowl, sprinkle with paprika, and garnish with sliced green onions.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 7gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

This salad is best served cold and can be made a day in advance for enhanced flavor. Avoid freezing to maintain texture.

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