Description
A creamy pasta salad with the flavors of deviled eggs.
Ingredients
Scale
- 8 ounces small pasta, like elbows or ditalini
- ¾ cup mayo
- 1 tablespoon pickle juice
- 1 tablespoon dijon mustard
- 6 hard boiled eggs, peeled and diced
- ½ cup red onion
- ⅓ cup chopped pickles
- 1 teaspoon garlic powder
- ½ teaspoon paprika, plus more for serving
- salt and pepper
- green onions, sliced, for serving
Instructions
- Cook pasta according to package instructions. Drain and let cool.
- In a large bowl, mix mayo, pickle juice, and dijon mustard.
- Add diced eggs, red onion, pickles, garlic powder, paprika, salt, and pepper. Stir well.
- Fold in cooled pasta until evenly coated.
- Chill for at least 1 hour before serving.
- Sprinkle with extra paprika and green onions.
Notes
- Best served chilled.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 190mg
Keywords: deviled egg pasta salad, creamy pasta salad, picnic food