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Deviled Egg Pasta Salad Recipe

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4.3 from 9 reviews

This Deviled Egg Pasta Salad is a creamy, tangy, and flavorful dish that combines tender pasta with the classic deviled egg flavors including mayo, mustard, pickles, and paprika. Perfect for picnics, potlucks, or a refreshing side dish, it’s easy to prepare and serves 8 people.

Ingredients

Pasta

  • 8 ounces small pasta, like elbows or ditalini

Dressing and Mix-ins

  • 3/4 cup mayonnaise
  • 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

Garnish

  • Green onions, sliced, for serving

Instructions

  1. Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain well and rinse under cold water to stop the cooking process and cool the pasta. Transfer the drained pasta to a large mixing bowl.
  2. Prepare Salad: To the cooled pasta, add the mayonnaise, pickle juice, Dijon mustard, diced hard boiled eggs, diced red onion, chopped pickles, garlic powder, paprika, salt, and pepper. Toss everything together gently to combine all ingredients evenly.
  3. Chill: Cover the bowl and chill the pasta salad in the refrigerator until ready to serve, allowing the flavors to meld together, typically about 1 hour or more.
  4. Serve: Just before serving, sprinkle additional paprika and sliced green onions on top for a fresh and colorful garnish.

Notes

  • Hard boil the eggs in advance for convenience.
  • Use cold pasta to prevent the mayonnaise mixture from melting and becoming runny.
  • Adjust the amount of pickle juice and mustard for preferred tanginess.
  • For best flavor, chill the salad for at least 1 hour before serving.
  • This salad can be made a day ahead and stored covered in the refrigerator.