Description
Deviled Egg Pasta Salad is a creamy, tangy side dish that combines everything you love about deviled eggs with tender pasta. Perfect for potlucks, BBQs, and family dinners. Quick, crowd-pleasing, and always a hit—make this easy recipe today!
Ingredients
6 hardboiled eggs
8 ounces ditalini, small penne, or elbow macaroni
3/4 cup mayonnaise
1 1/2 tablespoons Dijon mustard
1 teaspoon white vinegar or fresh lemon juice
1 clove garlic, minced or crushed to paste
1/2 teaspoon kosher salt (adjust to taste)
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons red onion, finely chopped
2 tablespoons green onions, sliced
1/4 cup cooked and crumbled bacon (optional)
Instructions
- Boil the Pasta: Cook the pasta according to package directions. Salt the water generously. Once done, drain and rinse with cold water to quickly cool and stop the cooking.
- Prep the Eggs: While the pasta cooks, peel the hardboiled eggs. Separate yolks from whites. Chop the whites and set aside.
- Make the Dressing: Press the yolks through a fine mesh strainer into a mixing bowl for a fluffy texture. Add mayonnaise, Dijon mustard, vinegar or lemon juice, garlic, salt, paprika, and cayenne. Whisk until smooth.
- Combine: Add the cooled pasta to the dressing and stir until evenly coated. Fold in egg whites, red onion, and green onions. If desired, mix in the crumbled bacon.
- Garnish and Chill: Top with extra paprika and green onions if you like. Serve right away or chill in the fridge until ready to serve.
Notes
For smooth, creamy yolks, press them through a fine strainer. Let the pasta cool fully before mixing to avoid a greasy texture. Taste and adjust seasoning before serving, especially after chilling. This salad is even better when made a few hours ahead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boil, Mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Carbohydrates: 22g
- Protein: 9g