Deviled Egg Pasta Salad
This creamy Deviled Egg Pasta Salad is tangy, flavorful, and packed with crunch. Perfect for BBQs, picnics, or meal prep—easy to make and absolutely delicious!
Ingredients
Pasta
- 12 oz uncooked elbow macaroni about 3 cups
Dressing
- 1 1/2 cups mayonnaise use high-quality mayo for best flavor
- 2 Tbsp Dijon mustard adds tanginess
- 1 Tbsp pickle juice adds a subtle acidity
- 1 1/2 tsp kosher salt
- 1 1/2 tsp garlic powder for extra flavor
- 1/2 tsp paprika plus more for garnish
Mix-Ins
- 8 large hard-cooked eggs chopped
- 3/4 cup chopped red onion from 1 small onion
- 1/2 cup sliced celery from 3 medium stalks
- 1 Tbsp thinly sliced chives for garnish
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and let it cool.
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, pickle juice, salt, garlic powder, and paprika until smooth and well combined.
- Add the cooked pasta, chopped hard-boiled eggs, celery, and red onion to the dressing. Gently toss until everything is well coated.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, garnish with a sprinkle of paprika and chopped chives.
Notes
For extra flavor, add crumbled bacon or chopped pickles. Store leftovers in an airtight container in the fridge for up to 3 days.