Description
This Deviled Egg Pasta Salad combines the creamy, tangy flavors of deviled eggs with classic pasta salad ingredients to create a delicious and satisfying side dish. Perfect for potlucks, picnics, or a hearty lunch, it features elbow macaroni tossed with a zesty mayonnaise and Dijon mustard dressing, chopped pickles, celery, and fresh chives for added crunch and flavor.
Ingredients
Scale
Pasta
- 2½ cups elbow macaroni
Deviled Egg Mixture
- 8 large hard-boiled eggs
- 1½ cups mayonnaise
- 2 Tbsp Dijon mustard
- 1 Tbsp pickle juice
- 1½ tsp kosher salt
- 1½ tsp garlic powder
- ½ tsp paprika
- 1½ tsp onion powder
Add-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 lengthwise. Carefully remove the yolks and place them in a large mixing bowl. Roughly chop the egg whites and set them aside for later use.
- Make the Deviled Egg Dressing: Mash the egg yolks with a fork until creamy and smooth. To the bowl, add mayonnaise, Dijon mustard, pickle juice, kosher salt, garlic powder, onion powder, and paprika. Whisk everything together until the mixture is well blended and smooth.
- Combine Salad Ingredients: Add the chopped celery, chopped baby dill pickles, roughly chopped egg whites, and cooled pasta to the bowl with the deviled egg dressing. Stir everything gently but thoroughly to combine all the flavors evenly.
- Season and Garnish: Taste the salad and adjust seasoning with additional salt and freshly ground black pepper as needed. Garnish the salad with thinly sliced chives for a fresh, mild onion flavor.
- Chill and Serve: Cover the pasta salad and refrigerate until ready to serve. This allows the flavors to meld and the salad to chill thoroughly for the best taste experience.
Notes
- For best results, cook the pasta just until al dente to ensure it holds its shape when mixed with the dressing.
- Hard-boil eggs a day in advance to save time when preparing the salad.
- Adjust the amount of pickle juice and mustard according to your taste preferences for a tangier or milder dressing.
- This salad can be stored in the refrigerator for up to 3 days; stir well before serving.
- Feel free to add a splash of lemon juice for extra brightness if desired.
