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deviled egg pasta salad

A creamy and flavorful pasta salad with a deviled egg dressing, perfect for picnics and potlucks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 piece hardboiled eggs
  • 8 oz ditalini pasta
  • 0.75 cup mayonnaise
  • 1.5 tbsp dijon mustard
  • 1 tsp white vinegar
  • 1 clove garlic finely minced or crushed to paste
  • 0.5 tsp kosher salt
  • 0.25 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 2 tbsp red onion finely chopped
  • 2 tbsp green onions
  • 0.25 cup cooked and crumbled bacon optional

Method
 

Preparation Steps
  1. Cook the pasta according to package instructions, adding a generous tablespoon of kosher salt. Drain and rinse under cold water. Peel the eggs and separate the yolks from the whites.
  2. Chop the egg whites and set aside. Crush the yolks into a fine powder or press through a fine metal strainer into a large bowl. Add mayonnaise, mustard, vinegar, garlic, salt, paprika, and cayenne; whisk until smooth.
  3. Add the cooled pasta to the dressing and stir to coat. Mix in red onion, green onions, and egg whites. Garnish with extra green onions and paprika if desired. Serve immediately or refrigerate until ready.

Notes

This pasta salad can be stored in the refrigerator for up to 2 days. Feel free to add chopped pickles or celery for extra crunch.