Egg Salad Pasta (Print Version)
A tangy salad with pasta and hard-boiled eggs, crunchy veggies, and a creamy, bold dressing. Inspired by your favorite deviled eggs.
# Ingredients:
→ Main Components
01 -
½ cup diced red onion
02 -
6 peeled and chopped hard-boiled eggs
03 -
⅓ cup finely chopped pickles
04 -
8 ounces of small pasta like elbows or ditalini
→ Sauce
05 -
1 teaspoon garlic powder
06 -
½ teaspoon paprika (save some for topping)
07 -
Salt and pepper, adjust to taste
08 -
1 tablespoon mustard—dijon works great
09 -
¾ cup mayo
10 -
1 tablespoon juice from pickles
→ Toppings
11 -
Sliced green onions
12 -
Extra paprika for dusting
# Directions:
01 -
Boil the pasta following the package steps. Drain the water, rinse with cold water, and put pasta in a big bowl.
02 -
Mix the cooled pasta with mayo, mustard, pickle juice, eggs, pickles, red onion, garlic powder, paprika, and a pinch of salt and pepper.
03 -
Chill it in the fridge until you're ready to enjoy.
04 -
Just before digging in, toss on some green onions and a sprinkle of paprika.
# Notes:
01 -
Great for sunny-day picnics or backyard BBQs
02 -
Works well as a make-ahead dish
03 -
Tastes like deviled eggs in a bowl