Egg Pasta Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 hard boiled eggs, chopped after peeling
02 -
½ cup diced red onion
03 -
⅓ cup pickles, finely minced
04 -
8 ounces small pasta shapes like ditalini or elbows
→ Sauce
05 -
¾ cup mayo
06 -
1 tablespoon juice from pickles
07 -
1 tablespoon mustard (dijon)
08 -
½ teaspoon smoky paprika (a little more for topping)
09 -
1 teaspoon garlic powder
10 -
Salt and pepper—you decide the amount
→ Topping
11 -
Sliced green onions
12 -
Extra sprinkle of paprika
# Instructions:
01 -
Follow the package directions to cook the pasta. Rinse it with cold water after draining, then put it in a big bowl.
02 -
Once the pasta cools, toss it with mayo, mustard, pickle juice, paprika, garlic powder, salt, and pepper. Add diced eggs, red onion, and pickles while mixing.
03 -
Pop it into the fridge until you're ready to eat.
04 -
Sprinkle with more paprika and green onions just before serving.
# Notes:
01 -
Amazing choice for spring or summer hangouts
02 -
Make it ahead—it tastes better chilled
03 -
Brings all those deviled egg flavors onto your plate