Deviled Egg Pasta Salad

This Deviled Egg Pasta Salad combines the creamy, tangy flavors of deviled eggs with tender pasta for a rich and satisfying dish. Hard-boiled eggs, crispy bacon, and crunchy veggies are tossed in a smooth, seasoned dressing made from mashed egg yolks, mayo, Dijon mustard, and white wine vinegar. Perfect for potlucks, cookouts, or make-ahead meals, this pasta salad is easy to prepare and packed with flavor.

Course Side Dish

Cuisine American

Keyword Deviled Egg Pasta Salad

Prep Time 30

Chilling 30

Total Time 1

Servings servings

Calories 333kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For getting the right balance of mayo, mustard, and seasonings.
mixing bowls To quickly cool the eggs and make peeling easier. One for mixing the dressing and another for tossing everything together.
large pot For cooking the pasta.
Colander To drain and rinse the pasta.
Saucepan For cooking the eggs.
Knife To chop the egg whites.

Ingredients

6 large eggs
8 oz. dry macaroni pasta
1 cup mayonnaise
1 tbsp. Dijon mustard
1 tbsp. white wine vinegar
1 tsp. table salt
1 tsp. black pepper
1 tsp. garlic powder
1/2 tsp. paprika
3 slices cooked bacon chopped
3 stalks green onion (white and green parts) chopped
1/2 cup finely diced red onion
1/2 cup finely diced celery

Instructions

To hard-boil the eggs, place them in a saucepan and cover with cold water, ensuring they are fully submerged. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes. Immediately transfer the eggs to a bowl of ice water or run them under cold water to stop the cooking process. At the same time, cook the pasta according to the package directions, reducing the cook time by 2 minutes so it’s al dente. Drain and rinse with cold water to stop the cooking. Set aside.
6 large eggs, 8 oz. dry macaroni pasta
Once the eggs are cooled, peel and slice them in half. Remove the yolks and place them in a bowl. Finely chop the egg whites and set aside.
Add the mayonnaise, Dijon mustard, white wine vinegar, and seasonings to the bowl of egg yolks.
1 cup mayonnaise, 1 tbsp. Dijon mustard, 1 tbsp. white wine vinegar, 1 tsp. table salt, 1 tsp. black pepper, 1 tsp. garlic powder, 1/2 tsp. paprika
Mash the yolks with a fork until smooth.
Stir until the mixture forms a creamy sauce.
Add the remaining ingredients and toss until evenly combined.
3 slices cooked bacon, 1/2 cup finely diced red onion, 1/2 cup finely diced celery
Taste and adjust with more salt and pepper if needed.
Garnish with paprika and green onions.

Notes

For optimal outcomes when making this deviled egg pasta salad, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition