Tangy Egg Pasta Dish (Print Version)
# Ingredients:
→ Base Ingredients
01 -
½ cup red onion, diced small
02 -
⅓ cup pickles, finely chopped
03 -
6 eggs, hard boiled and chopped
04 -
8 ounces small pasta, like ditalini or elbows
→ Dressing
05 -
1 tablespoon dijon mustard
06 -
Salt and pepper, use as needed
07 -
¾ cup mayo
08 -
½ teaspoon paprika (plus extra for topping)
09 -
1 teaspoon garlic powder
10 -
1 tablespoon pickle brine
→ Garnish
11 -
A sprinkle of paprika
12 -
Sliced green onions
# Instructions:
01 -
Boil the pasta as directed on the package. Strain it, rinse with cold water, and move it to a large bowl.
02 -
Combine the cooled pasta with the mayo, pickle brine, mustard, eggs, onions, chopped pickles, garlic powder, paprika, and a dash of salt and pepper. Stir until evenly mixed.
03 -
Put it in the fridge and let it sit until you’re ready to eat.
04 -
Just before eating, scatter some green onions and paprika on top for extra flavor.
# Notes:
01 -
Great for outdoor parties or BBQs
02 -
Made ahead and stores well in the fridge
03 -
Reminds you of the classic deviled egg taste