Deviled Egg Pasta Salad
Deviled Egg Pasta Salad
Ingredients
For the Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- as needed paprika
Instructions
- 1
Cook the 16 ounces of small shell pasta according to the package directions until al dente. Once cooked, drain the pasta thoroughly and rinse it with cold water to cool it down completely. Set aside.
⏱️ 10 min
- 2
Finely dice 1 cup of celery, 1/2 cup of red onion, and 1/2 cup of dill pickles. Chop 2 tablespoons of fresh dill.
⏱️ 5 min
- 3
Take the 6 hard-boiled eggs, halve them lengthwise, and carefully separate the yolks from the whites. Place the yolks into a medium-sized bowl. Roughly chop the egg whites and set them aside.
⏱️ 5 min
- 4
To the bowl containing the egg yolks, add 1 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of pickle juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
⏱️ 2 min
- 5
Mash the yolk mixture with a fork until it is completely smooth and creamy, resembling a deviled egg filling.
⏱️ 3 min
- 6
In a large mixing bowl, combine the cooled cooked pasta, the chopped egg whites, diced celery, diced red onion, diced dill pickles, and chopped fresh dill.
⏱️ 2 min
- 7
Pour the prepared creamy dressing over the pasta and vegetable mixture.
⏱️ 1 min
- 8
Stir gently but thoroughly until all the ingredients are well combined and evenly coated with the dressing.
⏱️ 2 min
- 9
Before serving, sprinkle with paprika for garnish. Serve chilled.
Kitchen Tools
Nutrition Facts (per serving)
Deviled Egg Pasta Salad
For the Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- as needed paprika
Instructions
- 1
Cook the 16 ounces of small shell pasta according to the package directions until al dente. Once cooked, drain the pasta thoroughly and rinse it with cold water to cool it down completely. Set aside.
⏱️ 10 min - 2
Finely dice 1 cup of celery, 1/2 cup of red onion, and 1/2 cup of dill pickles. Chop 2 tablespoons of fresh dill.
⏱️ 5 min - 3
Take the 6 hard-boiled eggs, halve them lengthwise, and carefully separate the yolks from the whites. Place the yolks into a medium-sized bowl. Roughly chop the egg whites and set them aside.
⏱️ 5 min - 4
To the bowl containing the egg yolks, add 1 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of pickle juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
⏱️ 2 min - 5
Mash the yolk mixture with a fork until it is completely smooth and creamy, resembling a deviled egg filling.
⏱️ 3 min - 6
In a large mixing bowl, combine the cooled cooked pasta, the chopped egg whites, diced celery, diced red onion, diced dill pickles, and chopped fresh dill.
⏱️ 2 min - 7
Pour the prepared creamy dressing over the pasta and vegetable mixture.
⏱️ 1 min - 8
Stir gently but thoroughly until all the ingredients are well combined and evenly coated with the dressing.
⏱️ 2 min - 9
Before serving, sprinkle with paprika for garnish. Serve chilled.