Description
This Deviled Egg Pasta Salad combines the creamy, tangy flavors of classic deviled eggs with tender elbow macaroni and crunchy pickles for a refreshing and satisfying side dish perfect for picnics, potlucks, or family gatherings.
Ingredients
Scale
Pasta
- 2½ cups elbow macaroni
Eggs
- 8 large hard-boiled eggs
Dressing
- 1½ cups mayonnaise
- 2 Tbsp Dijon mustard
- 1 Tbsp pickle juice
- 1½ tsp kosher salt
- 1½ tsp garlic powder
- 1½ tsp onion powder
- ½ tsp paprika
Mix-ins
- 6 whole baby dill pickles, chopped
- ½ cup chopped celery
- 1 Tbsp thinly sliced chives
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the elbow macaroni and cook according to the package directions until al dente. Drain the pasta and set it aside to cool completely.
- Prepare the Eggs: Cut the hard-boiled eggs in half and carefully remove the yolks, placing them in a large mixing bowl. Roughly chop the egg whites and set them aside for later.
- Make the Dressing: Mash the egg yolks with a fork until smooth and creamy. Add mayonnaise, Dijon mustard, pickle juice, kosher salt, garlic powder, onion powder, and paprika to the mashed yolks. Whisk the mixture until it becomes smooth and fully combined.
- Combine Salad Ingredients: To the dressing bowl, add the chopped celery, chopped pickles, chopped egg whites, and the cooked, cooled pasta. Stir gently until all ingredients are thoroughly combined.
- Season and Garnish: Taste the pasta salad and adjust seasoning with additional salt and freshly ground black pepper if desired. Garnish the salad with thinly sliced chives for a fresh, vibrant finish.
- Chill Before Serving: Cover the salad and refrigerate until ready to serve, allowing the flavors to meld beautifully.
Notes
- For best results, cook the pasta just until al dente to prevent it from becoming mushy in the salad.
- Make sure to cool the pasta completely before combining it with the dressing to avoid it becoming soggy.
- This salad can be made a day ahead and stored in the refrigerator; the flavors improve after sitting overnight.
- You can substitute baby dill pickles with regular dill pickles sliced finely if preferred.
- Adjust the amount of pickle juice or mustard for tanginess according to your taste.
- Use fresh chives or green onions for garnish to add a pop of color and mild onion flavor.
