Creamy Deviled Egg Pasta Salad Recipe

Introduction

This Creamy Deviled Egg Pasta Salad is a delightful twist on classic deviled eggs combined with comforting pasta. It’s rich, tangy, and packed with flavors from crisp veggies and smoky bacon, making it perfect for picnics, potlucks, or simple weeknight meals.

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

1. Step 1: Cook the pasta according to the package directions. Drain and rinse with cool water, then transfer the pasta to a large bowl.
2. Step 2: Separate the egg whites from the yolks. Chop the egg whites and add them to the bowl with the pasta. Mash the yolks with a fork, then add them to the bowl as well.
3. Step 3: Add the celery, red onion, green onion, and chopped bacon to the bowl.
4. Step 4: In a small bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, grated garlic, salt, and pepper.
5. Step 5: Pour the dressing over the salad and toss until all ingredients are evenly coated. Taste and adjust seasoning with salt and pepper if needed.
6. Step 6: Garnish with extra green onions and a sprinkle of paprika, then serve immediately or chill before serving.

Tips & Variations

• For a lighter version, substitute half of the mayonnaise with Greek yogurt.
• Add a squeeze of lemon juice for a fresh, zesty note.
• Use smoked paprika for a deeper smoky flavor.
• Swap bacon for cooked pancetta or omit for a vegetarian option.
• Feel free to add diced pickles or a dash of hot sauce for extra tang and heat.

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 add a little extra mayo or a splash of vinegar if it seems dry. This dish is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any small cut pasta like shells, rotini, or penne will work well in this salad.

How do I prevent the pasta from getting mushy?

Be sure to cook the pasta until just al dente, then rinse it with cool water immediately to stop cooking and remove excess starch.

Creamy Deviled Egg Pasta Salad Recipe

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4.8 from 191 reviews

This Creamy Deviled Egg Pasta Salad is a delightful twist on classic pasta salad, combining tender macaroni, chopped hard-boiled eggs, and a flavorful homemade dressing made with mayonnaise, Dijon mustard, and white wine vinegar. Enhanced with crunchy celery, onions, smoky bacon, and a hint of garlic, it’s a perfect dish for picnics, potlucks, or a satisfying side to any meal.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Salad Ingredients

• 6 peeled hard boiled eggs
• 8 ounces macaroni pasta (any small cut pasta can be used)
• 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)

Dressing Ingredients

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

Instructions

1. Cook the Pasta: Boil the macaroni pasta according to the package directions until al dente. Drain and rinse under cool water to stop the cooking process and cool the pasta. Transfer the pasta to a large mixing bowl.
2. Prepare the Eggs: Carefully separate the egg whites from the yolks. Chop the egg whites into small pieces and add them to the bowl with the pasta. Mash the yolks with a fork until crumbly and then add to the bowl with the whites.
3. Add Vegetables and Bacon: Incorporate the chopped celery, red onion, green onion, and cooked chopped bacon into the pasta and egg mixture, stirring to combine evenly.
4. Make the Creamy Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, grated garlic, salt, and pepper until smooth and well blended.
5. Toss the Salad: Pour the dressing over the pasta salad mixture and toss gently until all ingredients are thoroughly coated with the creamy dressing. Taste and adjust seasoning with additional salt and pepper if needed.
6. Garnish and Serve: Garnish the salad with extra green onions and a sprinkle of paprika if desired. Serve immediately or cover and refrigerate in an airtight container for up to 3 days to allow flavors to meld.

Notes

• The pasta can be any small cut such as elbow macaroni, shells, or penne.
• For a healthier twist, use mayonnaise with reduced fat or substitute part with Greek yogurt.
• Bacon can be omitted to make the recipe vegetarian; consider adding smoked paprika for a hint of smoky flavor.
• Make sure to cool the pasta completely before mixing to prevent the mayonnaise dressing from separating.
• This salad can be prepared a day ahead to enhance flavor, but add garnish just before serving.

Keywords: deviled egg pasta salad, creamy pasta salad, mayo pasta salad, picnic salad, summer salad, easy side dish, bacon pasta salad