Creamy Deviled Egg Pasta Salad (Printable Version)
Deviled eggs meet pasta in a creamy, tangy salad with bacon and veggies—ideal for picnics and family gatherings.
# What You'll Need:
→ Pasta and Eggs
01 -
8 ounces (225 grams) macaroni pasta, cooked and drained
02 -
6 hard-boiled eggs, peeled
→ Vegetables and Aromatics
03 -
2 tablespoons finely chopped red onion
04 -
2 tablespoons finely chopped celery
05 -
2 tablespoons chopped green onion, plus extra for garnish
06 -
1 clove garlic, grated
→ Dressing
07 -
3/4 cup (180 grams) mayonnaise
08 -
1 tablespoon Dijon mustard
09 -
1 teaspoon white wine vinegar
10 -
1/2 teaspoon salt, plus more to taste
11 -
1/4 teaspoon ground black pepper, plus more to taste
→ Meat
12 -
1/4 cup (about 2–3 strips) cooked bacon, chopped
→ Garnish
13 -
Paprika, for garnish (optional)
# Step-by-Step Guide:
01 -
Boil macaroni pasta in salted water according to package instructions until al dente. Drain thoroughly and rinse under cool water to stop the cooking process. Transfer cooked pasta to a large mixing bowl.
02 -
Separate the hard-boiled eggs by removing yolks and chopping whites. Add chopped whites to the bowl with the pasta. Mash the egg yolks with a fork until fine, then add to the bowl.
03 -
Add finely chopped celery, red onion, green onion, and chopped cooked bacon to the pasta and egg mixture.
04 -
In a separate bowl, combine mayonnaise, Dijon mustard, white wine vinegar, grated garlic, salt, and black pepper. Whisk until the mixture is smooth and well incorporated.
05 -
Pour the prepared dressing over the pasta mixture. Toss gently until all components are evenly coated. Taste and adjust seasoning with additional salt or pepper as needed.
06 -
Garnish with additional chopped green onions and sprinkle paprika over the top. Serve immediately or refrigerate in an airtight container for up to 3 days.
# Additional Notes:
01 -
For maximum flavor, prepare the salad up to 24 hours in advance and refrigerate covered to allow the ingredients to meld.
02 -
Store leftovers in an airtight container in the refrigerator for up to three days for safe consumption.
03 -
Enhance the profile with additions such as grape tomatoes, sliced cucumber, olives, or a touch of dill pickle or sweet relish.