Deviled Egg Pasta Salad Recipe

This pasta salad recipe captures all of those creamy and tangy deviled egg flavor notes, but in a side dish format great for serving at potlucks and BBQs.

📝 Ingredients

• 2 cups dry ditalini pasta (or other small pasta type)
• 8 large eggs
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tablespoons grainy mustard
• 2 tablespoons dill pickle juice
• 1/2 teaspoon paprika, plus more for garnish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup red onion, finely diced, plus more for garnish
• 2 stalks celery, diced
• 2 tablespoons chopped fresh chives

👨‍🍳 Instructions

1. 1Bring a pot of salted water to a boil.
2. 2Add the ditalini and cook for 1 minute longer than the package directions. Once cooked, drain the pasta and rinse under cold water until completely cooled.
3. 3Place the eggs in a single layer in a saucepan or a deep frying pan and cover with room temperature water.
4. 4Bring the water to a boil, then remove the pan from the heat, cover, and let stand for 11 minutes.
5. 5Transfer the eggs to an ice bath and let them cool for about 20 minutes.
6. 6Peel the eggs.
7. 7Slice the peeled eggs in half lengthwise.
8. 8Pop the yolks out into a medium bowl. Mash the yolks with a fork.
9. 9Add the mayonnaise, Greek yogurt, mustard, pickle juice, paprika, salt, and pepper and mix until smooth and creamy (the mixture should be thick).
10. 10Chop the egg whites into bite-size pieces.
11. 11In a large bowl, combine the cooled pasta, mayo mixture, chopped egg whites, red onion, and celery.
12. 12Top the pasta salad with chives, additional red onion, and paprika before chilling or serving.