Deviled Egg Pasta Salad
Deviled Egg Pasta Salad combines the creamy, tangy flavors of deviled eggs with the comfort of pasta salad. This crowd-pleasing dish, made with pasta, eggs, bacon, and a flavorful dressing, is perfect for picnics, potlucks, and family gatherings. It’s easy to make and customizable to suit your preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Side Dish, Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 hardboiled eggs
- 8 ounces ditalini or elbow macaroni
- ¾ cup mayonnaise
- 1 ½ tablespoons Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoons red onion, chopped
- 2 tablespoons green onions
- ¼ cup cooked and crumbled bacon (optional)
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions. Drain and rinse with cold water until cool.
- Prepare the Eggs: Peel the hardboiled eggs, chop the whites, and press the yolks through a strainer into a bowl.
- Make the Dressing: Whisk the egg yolks with mayo, mustard, vinegar, garlic, salt, smoked paprika, and cayenne until smooth.
- Combine: Add the cooled pasta to the dressing. Fold in egg whites, onions, and bacon.
- Serve: Garnish with green onions and paprika. Serve immediately or refrigerate.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Serve chilled or at room temperature. Add a little mayo if it dries out.
Find it online: https://avarecipe.com/deviled-egg-pasta-salad/
