Introduction

This Creamy Deviled Egg Pasta Salad is a delightful twist on classic pasta salad, combining the rich flavors of deviled eggs with a creamy, tangy dressing. Perfect for potlucks, picnics, or a simple family meal, it comes together quickly and serves eight.

Creamy Deviled Egg Pasta Salad Recipe - Recipe Image

Ingredients

6 peeled hard boiled eggs
8 ounces macaroni pasta (any small cut pasta can be used)
3/4 cup mayonnaise
1 teaspoon white wine vinegar
1 tablespoon Dijon mustard
2 tablespoons chopped red onion
2 tablespoons finely chopped celery
2 tablespoons chopped green onion
1/4 cup cooked chopped bacon (2-3 pieces)
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika (for garnish if desired)
1 clove garlic, grated

Instructions

Step 1: Cook the pasta according to the package directions, then drain and rinse with cool water. Transfer the pasta to a large bowl.
Step 2: Separate the egg whites from the yolks. Chop the egg whites and add them to the bowl with the pasta. Mash the egg yolks with a fork and add them to the bowl as well.
Step 3: Add the celery, red onion, green onion, and cooked chopped bacon to the pasta and eggs.
Step 4: In a small bowl, whisk together mayonnaise, Dijon mustard, white wine vinegar, grated garlic, salt, and pepper to make the creamy dressing.
Step 5: Pour the dressing over the salad and gently toss to coat all ingredients evenly. Taste and adjust seasoning with additional salt and pepper if needed.
Step 6: Garnish with extra green onions and a sprinkle of paprika if desired. Serve immediately or refrigerate.

Tips & Variations

For a lighter version, substitute half of the mayonnaise with Greek yogurt.
Add chopped pickles or dill for extra tang and crunch.
Use smoked paprika instead of regular paprika for a deeper smoky flavor.
Make sure to rinse the pasta well to prevent it from sticking and to cool it down before mixing.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and consider adding a little extra mayo or vinegar if it looks dry. This salad is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad can be prepared a few hours in advance or the day before. Just keep it refrigerated and toss gently before serving.

Can I use other types of pasta?

Absolutely. Any small pasta shape like rotini, shells, or penne works well in this salad and holds the dressing nicely.

Creamy Deviled Egg Pasta Salad Recipe

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★★★★★

4.6 from 132 reviews

This Creamy Deviled Egg Pasta Salad combines tender macaroni pasta with the flavors of classic deviled eggs, crispy bacon, and fresh vegetables, all tossed in a tangy mayonnaise-based dressing. Perfect for quick lunches, potlucks, or picnic gatherings, this salad is easy to prepare and serves 8.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pasta and Eggs

8 ounces macaroni pasta (or any small cut pasta)
6 peeled hard boiled eggs

Vegetables and Bacon

2 tablespoons chopped red onion
2 tablespoons finely chopped celery
2 tablespoons chopped green onion
1/4 cup cooked chopped bacon (2–3 pieces)

Dressing

3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1 clove garlic, grated
1/2 teaspoon salt
1/4 teaspoon pepper

Garnish

Paprika (for garnish if desired)
Extra chopped green onions

Instructions

Cook the pasta: Cook the macaroni pasta according to the package instructions until al dente. Drain and rinse the pasta with cool water to stop the cooking process and cool it down. Place the cooled pasta in a large mixing bowl.
Prepare the eggs: Separate the egg whites from the yolks. Chop the egg whites into bite-sized pieces and add them to the bowl with the pasta. Mash the yolks with a fork until crumbly, then add them to the bowl as well.
Add vegetables and bacon: Add the chopped red onion, finely chopped celery, chopped green onion, and cooked chopped bacon to the bowl with the pasta and eggs.
Make the dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, grated garlic, salt, and pepper until smooth and well combined.
Toss the salad: Pour the dressing over the pasta mixture and toss gently but thoroughly to coat all ingredients evenly. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish and serve: Garnish the pasta salad with extra chopped green onions and a sprinkle of paprika if desired. Serve immediately or refrigerate in an airtight container for up to 3 days to allow flavors to meld.

Notes

Make sure to cool the pasta completely before adding the dressing to prevent it from becoming mushy.
Use fresh eggs and cook them correctly to ensure perfect hard-boiled texture.
The salad can be made a few hours ahead of time for better flavor infusion.
For a lighter version, substitute some of the mayonnaise with Greek yogurt.
This salad is best served chilled and should be kept refrigerated when stored.

Keywords: deviled egg pasta salad, creamy pasta salad, bacon pasta salad, easy pasta salad, picnic salad, quick lunch recipe