Deviled Egg Pasta Salad
Looking for a crave-worthy recipe for a summer pasta salad? My creamy deviled egg filling creates the most luscious dressing that coats every bite of pasta in this simple Deviled Egg Summer Pasta Salad.
Servings: 8
Ingredients
- 8 oz Dry Ditalini
- 8-10 Eggs large, hard boiled
- 1 Cup Mayonnaise
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon White Vinegar
- 1 Tablespoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Smoked Paprika
- 1 Stalk Green Onion chopped
- 1 Tablespoon Red Onion minced
Instructions
- Cook the pasta past al dente, drain and rinse in cool water. Set aside. Chill well.8 oz Dry Ditalini
- Once the eggs are chilled, peel and slice them in half, removing the yolks to a bowl. Chop the egg whites and set aside.8-10 Eggs
- Add the mayonnaise, Dijon mustard, white wine vinegar, and seasonings to the bowl of egg yolks and use a fork to mash into a smooth consistency.1 Cup Mayonnaise, 1 Tablespoon Dijon Mustard, 1 Tablespoon White Vinegar, 1 Tablespoon Sugar, 1 teaspoon Salt, 1 teaspoon Pepper, ½ teaspoon Garlic Powder, ½ teaspoon Smoked Paprika
- Add everything together and toss until combined.
- Taste and adjust with more salt and pepper if needed.
- Garnish with additional paprika, red onion and green onions.1 Stalk Green Onion, 1 Tablespoon Red Onion
Video
Nutrition
Serving: 1cup | Calories: 245kcal | Carbohydrates: 26g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 168mg | Sodium: 608mg | Potassium: 150mg | Fiber: 1g | Sugar: 4g | Vitamin A: 336IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1mg