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Creamy deviled egg pasta salad served on a plate

Deviled Egg Pasta Salad

Creamy pasta salad that tastes like deviled eggs, with small shells, chopped hard boiled eggs, pickles and red onion in a tangy mayo, Dijon and pickle juice dressing, finished with paprika.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinate 1 hour
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Salad
  • 12 oz small shell pasta or elbows or ditalini
  • 8 large eggs hard boiled and peeled
  • 1/2 cup dill pickles finely chopped
  • 1/4 cup red onion finely diced
  • 3 green onions thinly sliced
Deviled Egg Dressing
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 3 tbsp pickle juice
  • 1/2 tsp garlic powder
  • 1 tsp smoked or sweet paprika plus more for garnish
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Cover the eggs with cold water, bring to a boil, turn off the heat and cover for 11 minutes. Chill in ice water for 5 minutes and peel.
  2. Cook the pasta in salted boiling water until just past al dente. Drain, rinse with cold water and drain well.
  3. Scoop the yolks from 2 eggs into a large bowl and mash until smooth. Whisk in the mayonnaise, Dijon, pickle juice, garlic powder, paprika, salt and pepper.
  4. Chop the remaining eggs and the 2 egg whites.
  5. Fold the pasta, chopped eggs, pickles and red onion into the dressing.
  6. Cover and chill at least 1 hour. Top with green onions and extra paprika before serving.

Notes

Keeps in the fridge for up to 3 days. Refresh with a spoonful of mayo and a splash of pickle juice before serving. For a lighter version, replace half the mayo with Greek yogurt.