Deviled Egg Pasta Salad Snack On Meat

A Picnic Favorite

I first made this salad for a family picnic. My grandson called it “egg salad with noodles.” I still laugh at that. It was a huge hit. Now it is a summer tradition.

This recipe matters because it brings people together. It is perfect for sharing on a warm day. What is your favorite food to bring to a picnic?

The Secret is in the Dressing

Do not skip the pickle juice. It is the secret. It makes the dressing tangy and bright. It cuts through the rich mayonnaise.

Just mix the mayo, mustard, and spices. Then stir in that wonderful pickle juice. Doesn’t that smell amazing? This simple step makes all the difference.

A Little Story About Eggs

My mother taught me to boil eggs. She would say, “Do not let the water boil too hard.” I was always so impatient. I wanted to see the eggs done.

Now I know she was right. A gentle boil keeps the egg yolks sunny yellow. This matters for the salad’s look and taste. Fun fact: A tiny hole poked in the egg before boiling can help prevent cracks!

Putting It All Together

After your pasta is cool, just mix everything in one big bowl. Be gentle when you fold in the eggs. You want nice little chunks in every bite.

The red onion and pickles add a nice crunch. I love the pop of color they give. Do you prefer sweet pickles or dill pickles in your salads?

The Waiting Game

This is the hardest part. You must let the salad chill. I know it is tempting to eat it right away. But trust this old grandma.

Letting it sit in the fridge is magic. The flavors get to know each other. They become best friends. This waiting makes a simple salad something special.

Your Final Touch

Right before serving, give it one last stir. Then sprinkle on that extra paprika and the green onions. It makes it look so pretty.

Cooking for others is an act of love. This little garnish shows you care. It is a small thing that brings a big smile. What is your favorite way to garnish a dish?

Ingredients:

Ingredient	Amount	Notes
Small pasta (elbows, ditalini, rotini, etc.)	8 oz
Mayonnaise	¾ cup
Pickle juice	1 tablespoon
Dijon mustard	1 tablespoon	Yellow mustard can be used as a substitute
Hard-boiled eggs	6	Peeled and diced
Red onion	½ cup	Chopped
Chopped pickles	⅓ cup	Relish can be used for smaller pieces
Garlic powder	1 teaspoon
Paprika	½ teaspoon	Plus extra for garnish
Salt and pepper	To taste
Sliced green onions	For garnish

My Favorite Picnic Salad

I have loved deviled eggs since I was a little girl. My Aunt May made the best. One day, I mixed them with pasta for a picnic. It was a happy accident. Now this salad is a family favorite. It’s creamy, tangy, and so satisfying. Doesn’t that sound wonderful?

Let’s make it together. It is very simple. You just need to mix everything in a big bowl. The hardest part is waiting for it to chill. I still laugh at that. The waiting makes it taste even better.

Ingredients

• 12 oz elbow pasta
• 1 cup mayonnaise
• 2 tablespoons pickle juice
• 1 tablespoon yellow mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika, plus more for garnish
• Salt and pepper to taste
• 6 hard-boiled eggs, diced
• 1/4 cup finely diced red onion
• 1/4 cup diced pickles
• 2 tablespoons sliced green onions

Instructions

Step 1: Cook your pasta in salty water. Just follow the time on the box. Then drain it and rinse with cold water. This stops the cooking and cools it down. Put the cool pasta in a big bowl. I always use elbows for this. They hold the dressing so well.

Step 2: Now for the dressing. Add the mayo, pickle juice, and mustard to the bowl. Sprinkle in the garlic powder, paprika, salt, and pepper. Stir it all up until the pasta is coated. That pickle juice is the secret. It makes everything taste bright and happy.

Step 3: Time for the good stuff. Gently fold in your diced eggs, red onion, and pickles. Be gentle so the eggs don’t get smashed. (My hard-learned tip: chop your onion nice and small. Nobody wants a big bite of raw onion!). See how the colors mix together? It’s already so pretty.

Step 4: This is the patience step. Cover the bowl and put it in the fridge. Let it chill for at least an hour. This rest lets all the flavors become best friends. They mingle and get so cozy. The wait is always worth it, I promise.

Step 5: You’re almost done. Give the salad one last good stir. Then sprinkle a little more paprika on top. Add the sliced green onions for a fresh finish. Doesn’t that look amazing? It’s ready for your table. What’s your favorite picnic food? Share below!

Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: Lunch, Side Dish

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up. Here are some fun ideas if you feel like experimenting. I think they are all delightful.

The Bacon Lover’s: Crumble some cooked bacon right into the mix. It adds a smoky, crunchy surprise. Everything is better with bacon, don’t you think?

The Garden Fresh: Add a handful of chopped celery and fresh dill. It makes the salad extra crunchy and green. It tastes like a summer garden.

The Little Kick: Add a tiny dash of hot sauce to the dressing. It gives you a nice, warm little zing. It wakes up all the other flavors.

Which one would you try first? Comment below!

Serving It Up Just Right

This salad is so friendly. It goes with almost anything. I love serving it on a big platter. The colors just pop and make everyone smile. It’s perfect for a sunny day.

For a full meal, put it next to a simple grilled chicken. Or some juicy hamburgers hot off the grill. A big pile of potato chips on the side is always a good idea. The crunch is so nice with the creamy pasta.

What should we drink? A glass of iced tea with lemon is my go-to. It’s so refreshing. For a grown-up treat, a crisp glass of sauvignon blanc is lovely. It cuts right through the richness. Which would you choose tonight?

Keeping Your Pasta Salad Perfect

This salad is best kept cold in the fridge. It will stay fresh for about three days. Make sure it is in a container with a tight lid.

I do not recommend freezing this one. The mayonnaise and eggs do not like the freezer. They will become watery and grainy when thawed.

I once brought this to a summer picnic. I left it in the sun for an hour. Let me tell you, that was a mistake I only made once.

Making a big batch is a great idea. It saves you time on a busy week. You can have a quick lunch ready to go.

This matters because good food should not go to waste. Storing it right keeps it safe and tasty. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Problems

Is your salad too dry? Just add a little more mayonnaise. You can also add a splash of pickle juice. This will make it creamy again.

I remember when my eggs were hard to peel. Now I use older eggs for boiling. They peel much more easily for me.

Does the onion taste too strong? You can soak the chopped onion in cold water. Just let it sit for about ten minutes. This makes the flavor milder.

Fixing small problems builds your confidence in the kitchen. It shows you can make a recipe your own. You become a better cook.

Getting the flavors just right makes the meal more enjoyable. Every bite should be delicious. Which of these problems have you run into before?

Your Quick Questions Answered

Q: Can I make this gluten-free? A: Yes, just use your favorite gluten-free pasta. It works just as well in this recipe.

Q: How far ahead can I make it? A: You can make it one day ahead. The flavors get even better as they sit.

Q: What can I use instead of red onion? A: Try green onions for a milder taste. They add a nice color, too.

Q: Can I double the recipe for a crowd? A: Absolutely. Use a very large bowl for mixing. It is perfect for potlucks.

Q: Are there any fun add-ins? A: A bit of crispy, crumbled bacon is lovely. Fun fact: The “deviled” name comes from the spicy kick! Which tip will you try first?

From My Kitchen to Yours

I hope you love making this recipe. It always brings back happy memories for me. I love sharing these kitchen stories with you.

Seeing your creations would make my day. Please share a photo of your pasta salad. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.