Everything Bagel Deviled Egg Pasta Salad

Everything Bagel Deviled Egg Pasta Salad is packed full of tender pasta and crunchy dill pickles and coated in a tangy and creamy dressing that makes it a crave-worthy side dish.

Course Salad

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings Servings

Calories 377kcal

Equipment

Saucepan
large pot
large bowl
plastic wrap

Ingredients

8 large eggs
8 ounces elbow macaroni
½ cup mayonnaise
¼ cup sour cream
1 ½ Tablespoons dijon mustard
1 teaspoon hot sauce optional
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup dill pickles finely chopped
2 Tablespoons green onions sliced
2 Tablespoons fresh parsley chopped
Everything but the bagel seasoning to garnish

Instructions

Place eggs in a saucepan, cover with water and bring to a boil. Reduce heat to medium and boil eggs for 12 minutes. Remove from heat, transfer to an ice bath, peel and chop eggs into small pieces. Set aside.
In a large pot, cook the pasta according to the package instructions until al dente.
Drain and rinse under cold water and set aside.
In a large bowl, whisk together the mayonnaise, sour cream, mustard, hot sauce, paprika, salt, pepper, garlic and onion powder.
Add the cooked pasta, chopped eggs, green onions, parsley and pickles.
Gently stir until everything is well coated with the dressing.
Cover and refrigerator for at least an hour to allow the flavors to meld.
Garnish with the everything but the bagel seasoning and extra green onions to serve!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition