Description
Creamy deviled egg pasta salad brings classic picnic charm to summer gatherings. Cool, tangy mayo dressing and chopped eggs create a nostalgic side dish perfect for potlucks and backyard barbecues.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) small pasta (such as elbows or ditalini)
- 6 hard-boiled eggs, peeled and diced
- ½ cup (75 grams) red onion, finely chopped
Condiments and Seasonings:
- ¾ cup (180 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) pickle juice
- 1 tablespoon (15 milliliters) Dijon mustard
- ⅓ cup (50 grams) chopped pickles
- 1 teaspoon garlic powder
- ½ teaspoon paprika, plus more for serving
- Salt and pepper, to taste
Garnish:
- Green onions, sliced, for serving
Instructions
- Boil the pasta in salted water until al dente, following package guidelines. Immediately drain and rinse with cold water to halt cooking and prevent sticking.
- Carefully chop hard-boiled eggs into uniform, bite-sized pieces, ensuring a consistent texture throughout the salad.
- Finely dice red onion and pickles to create balanced, complementary flavor components that distribute evenly in the mixture.
- In a spacious mixing vessel, combine cooled pasta with mayonnaise, creating a creamy base that will bind all ingredients together.
- Integrate pickle juice and Dijon mustard into the pasta, whisking to develop a tangy, robust dressing that enhances the overall taste profile.
- Gently fold chopped eggs, red onion, and pickles into the pasta mixture, ensuring each ingredient is thoroughly distributed.
- Season the salad with garlic powder, paprika, salt, and pepper, stirring carefully to achieve a harmonious blend of spices.
- Seal the prepared salad in an airtight container and refrigerate for a minimum of one hour, allowing flavors to meld and intensify.
- Prior to serving, garnish with an additional sprinkle of paprika and freshly sliced green onions for a vibrant, appealing presentation.
Notes
- Elevate your classic pasta salad with the rich, tangy flavors of deviled eggs for a crowd-pleasing summer dish.
- Chilling the salad for at least an hour lets the seasonings blend and intensify, creating a more delicious overall taste.
- Cook pasta al dente to ensure it doesn’t become mushy when mixed with creamy mayonnaise and other ingredients.
- Dice eggs finely for even distribution and a smoother texture throughout the pasta salad.
- Use cold water to rinse pasta and stop the cooking process, preventing overcooking and maintaining a perfect pasta texture.
- Adjust seasoning to taste, as pickle juice and mustard can vary in intensity, ensuring a balanced and personalized flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 210 mg