Deviled Egg Pasta Salad takes everything loved about classic deviled eggs and turns it into a hearty, crowd‑pleasing side dish. Tender pasta is coated in a creamy, tangy dressing made with mayo, pickle juice, and mustard, then folded with plenty of chopped hard‑boiled eggs, crunchy pickles, and red onion for deviled‑egg flavor in every bite.
This pasta salad works beautifully for potlucks, barbecues, holidays, or meal prep because it can be made ahead and served straight from the fridge. The familiar flavors of paprika, pickles, and eggs make it comfortingly nostalgic, while the pasta adds enough substance to turn it into a light lunch on its own.
Ingredients
Using good‑quality ingredients and the right proportions is the key to a balanced deviled egg pasta salad. The amounts below yield about 8 side‑dish servings.
- 8 oz small pasta (elbow macaroni, ditalini, rotini, or similar)
- 1 cup mayonnaise (full‑fat for best flavor and texture)
- 2–3 tablespoons dill pickle juice, to taste (from the pickle jar)
- 1–2 teaspoons Dijon mustard or yellow mustard, to taste
- 6–8 hard‑boiled eggs, peeled and diced
- 1/4–1/3 cup finely diced red onion
- 1/4–1/3 cup chopped dill pickles or dill relish
- 1/4 teaspoon garlic powder
- 1/2–1 teaspoon paprika, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- 2–3 tablespoons sliced green onions, for garnish
Notes on ingredient choices
- Pasta shape: Short, sturdy shapes with plenty of nooks—like elbows, ditalini, and rotini—hold the dressing well and give a pleasant bite. Shells can work too but may trap too much dressing and become heavy.
- Mayo: A thick, full‑fat mayonnaise creates the richest, most stable dressing and is standard in deviled egg salads. Light mayo can be used but will produce a thinner dressing.
- Pickle juice vs. vinegar: Traditional pasta salads often use vinegar, but dill pickle brine adds both acidity and classic deviled‑egg pickle flavor, tying the dish together.
- Egg quantity: Using at least six eggs ensures that the “deviled egg” character is clear and that each serving includes a generous amount of egg.
Step‑by‑Step Instructions
This recipe stays very simple, but following the order below helps keep the pasta from getting mushy and the dressing from splitting.
1. Cook and cool the pasta
- Bring a large pot of generously salted water to a boil.
- Add the pasta and cook according to package directions until just al dente; avoid overcooking or the pasta will become soft once dressed.
- Drain the pasta in a colander, then rinse under cold running water until completely cool. This stops the cooking, removes excess starch, and keeps the salad from becoming gluey.
- Shake the colander well to remove as much water as possible, then transfer the cooled pasta to a large mixing bowl.
2. Prepare the deviled‑egg dressing
- In a separate medium bowl, whisk together the mayonnaise, 2 tablespoons pickle juice, and 1 teaspoon Dijon mustard.
- Add the garlic powder, paprika, a pinch of salt, and several grinds of black pepper.
- Taste the dressing and adjust: add more pickle juice for brightness, more mustard for heat, or additional salt and pepper as needed. The flavor should be slightly stronger than you want in the finished salad because it will mellow once mixed with pasta and eggs.
3. Combine pasta, eggs, and mix‑ins
- Add the diced hard‑boiled eggs to the bowl with the cooled pasta.
- Stir in the finely diced red onion and chopped dill pickles or relish, distributing them evenly.
- Pour the prepared dressing over the pasta mixture.
- Gently fold everything together with a spatula or large spoon until all the pasta and eggs are well coated, trying not to mash the eggs too much so you keep some visible chunks.
4. Chill to develop flavor
- Cover the bowl tightly with plastic wrap or a lid.
- Refrigerate for at least 1–2 hours before serving; this rest lets the flavors meld and the dressing thicken slightly as it absorbs into the pasta.
- Just before serving, give the salad a gentle stir and taste again. Adjust seasoning with extra salt, pepper, mustard, or pickle juice if desired.
5. Garnish and serve
- Transfer the deviled egg pasta salad to a serving bowl, smoothing the top.
- Dust the surface lightly with paprika for that classic deviled‑egg look.
- Sprinkle sliced green onions over the top for color and fresh flavor.
- Serve chilled. This salad pairs especially well with grilled meats, sandwiches, or as part of a potluck spread.
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