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A close-up of a pasta salad with rotini noodles, diced vegetables, and a creamy dressing, topped with chopped chives and paprika, served in a bowl and on a decorative plate.
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Southern Deviled Egg Pasta Salad

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Author Brooke Burks

Ingredients

  • 12 ounces rotini pasta cooked, rinsed and drained
  • 8 eggs hard boiled
  • 1.5 cups mayonnaise
  • 2 tablespoons dijon mustard
  • 3/4 cup baby dill pickles chopped plus a bit of the juice
  • 1 cup onion chopped
  • 1.5 teaspoons salt plus extra for pasta water
  • 1.5 teaspoons garlic powder
  • 1 teaspoon smoked paprika plus extra for garnish
  • 1/2 teaspoon black pepper
  • fresh chives chopped for garnish

Instructions

  • Cook pasta according to package directions for al dente. Rinse, drain and set aside. Hard boil eggs. Cool, peel and halve each egg. Place the yolks in a medium bowl.
    12 ounces rotini pasta, 8 eggs
  • In the bowl with the yolks, add in mayonnaise, dijon mustard, a tablespoon of the dill pickle liquid, salt, garlic powder, pepper and the smoked paprika. Mix well breaking up the yolks.
    1.5 cups mayonnaise, 2 tablespoons dijon mustard, 1.5 teaspoons salt, 1.5 teaspoons garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper
  • Rough chop the egg whites and add them to the dressing. Add in the chopped onion, chopped pickles and cooked pasta. Gently fold in to combine and make sure everything is coated.
    3/4 cup baby dill pickles, 1 cup onion
  • Spread evenly in a bowl and garnish with a bit more smoked paprika and chopped chives. Cover and chill for at least 30 minutes. Serve cold.
    fresh chives

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 347kcal | Carbohydrates: 24g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 612mg | Potassium: 152mg | Fiber: 1g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
*PRO TIP* -  Cook your pasta and boil your eggs the night before to mix this up in a flash. If pasta is stiff, just add about a teaspoon of olive oil to loosen

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