Description
A delightful blend of classic deviled eggs and pasta, perfect for gatherings and potlucks.
Ingredients
- 8 ounces small pasta (like elbows or ditalini)
- 3/4 cup mayo
- 1 tablespoon pickle juice
- 1 tablespoon Dijon mustard
- 6 hard-boiled eggs, peeled and diced
- 1/2 cup red onion, finely chopped
- 1/3 cup chopped pickles
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika (and more for serving)
- Salt and pepper to taste
- Sliced green onions for garnish
Instructions
- Cook the pasta according to the package instructions.
- Drain and rinse with cold water to cool.
- Combine all the ingredients in a bowl, mix well, and chill.
- Serve and enjoy!
Notes
This salad can be made ahead of time and will last for up to three days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American