Creamy Deviled Egg Pasta Salad Recipe
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.
- 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
