Egg and Pasta Salad (Print Version)
# Ingredients:
→ Base Ingredients
01 -
8 oz of small pasta like elbows or ditalini
02 -
6 hard-boiled eggs, chopped after peeling
03 -
Half a cup of red onion
04 -
A third cup of diced pickles
→ Dressing
05 -
3/4 cup of mayonnaise
06 -
1 tablespoon of pickle brine
07 -
1 tablespoon of Dijon mustard
08 -
A teaspoon of garlic powder
09 -
Half a teaspoon of paprika, and some extra for garnish
10 -
Salt and black pepper, adjust to taste
→ Garnish
11 -
Chopped green onions
12 -
A little more paprika for the top
# Instructions:
01 -
Boil the pasta as per the instructions on the package. Drain it well, rinse under cold water, and put it into a big bowl.
02 -
Stir mayonnaise, pickle juice, mustard, eggs, onion, pickles, garlic powder, paprika, salt, and pepper into the cooled pasta. Give it a good toss until mixed evenly.
03 -
Store it in the fridge until it’s time to serve.
04 -
Top it with the chopped green onions and a bit of paprika right before digging in.
# Notes:
01 -
Great for warm-weather picnics or cookouts
02 -
You can prepare ahead and chill until needed
03 -
Tastes just like deviled eggs in pasta form