Deviled Egg Pasta Salad
This deviled egg pasta salad skips the usual mayo and pickle relish and instead uses a creamy yolk dressing and chopped pickles for a refreshing twist on a classic recipe. Unlike other recipes, this one lets the delicious flavors of deviled eggs shine through!
Servings: 8 people
Equipment
- Large Pot
- Colander
- Cutting board
- Chef’s knife
- mixing bowls
- Potato Masher
- Mixing spoon
- measuring cups and spoons
Ingredients
- 6 hard boiled eggs
- 8 ounces ditalini pasta
- ⅓ cup red onion finely diced
- ½ cup celery diced
- ⅓ cup dill pickles diced
- ¾ cup mayonnaise
- 2 Tablespoons dijon mustard
- 2 Tablespoons white vinegar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon paprika
- 1 ½ Tablespoon chopped chives
Instructions
Cook Pasta:
- Add the ditalini pasta to a pot of water and boil according to the package.
- Drain the pasta, rinse with cold water, and put it in a large bowl.
Prep the Eggs:
- While the pasta is boiling, cut the hardboiled eggs in half, remove the yoke, and place them in a small bowl.
- Chop the leftover eggs and set aside.
Make the Dressing:
- Mash the egg yolks and add the mayonnaise, dijon mustard, white vinegar, garlic powder, salt, pepper, and paprika, mixing until combined.
- Add and mix in the large bowl with the pasta until combined with the red onion, celery, dill pickles, and chopped egg whites.
Mix:
- Pour the egg yolk mixture on top of the pasta mixture and mix until combined.
Chill and Serve:
- Cover the salad with plastic wrap and refrigerate for at least two hours.
- Garnish with the chopped chives. Serve and Enjoy.
Nutrition
Serving: 0.5cup | Calories: 315kcal | Carbohydrates: 23g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 149mg | Sodium: 422mg | Potassium: 161mg | Fiber: 1g | Sugar: 2g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg