Deviled Egg Pasta Salad Recipe
If you love the classic comfort of deviled eggs and the satisfying heartiness of pasta salad, then you are going to adore this Deviled Egg Pasta Salad. It’s a vibrant, creamy, and utterly addictive dish that combines perfectly cooked elbow macaroni with the rich, tangy flavors of a deviled egg-inspired dressing. Each bite bursts with savory goodness from crispy bacon, sharp green onions, and a gentle hint of paprika, making it an ideal side or stand-alone meal that effortlessly impresses family and friends alike.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward making a Deviled Egg Pasta Salad that’s bursting with flavor and texture. Each one plays a crucial role—from creamy mayonnaise that binds everything together to crispy bacon that adds that perfect savory crunch.
- Elbow macaroni: Cooked until al dente to provide a tender yet firm pasta base that holds the dressing beautifully.
- Hard-boiled eggs: Chopped chunks bring the classic deviled egg creaminess and protein to the salad.
- Mayonnaise: Acts as the creamy foundation of the dressing, adding luscious richness.
- Yellow mustard: Gives a subtle tang and depth that perfectly mimics traditional deviled eggs.
- Apple cider vinegar: Adds brightness to balance the creaminess with a gentle zing.
- Sugar: Just a pinch to round out the flavors with a slight sweetness.
- Salt and black pepper: Essential for seasoning and enhancing every element.
- Paprika: Brings color and a mild smoky warmth to echo classic deviled egg garnishes.
- Bacon: Crispy, crumbly bacon bits provide that irresistible salty crunch.
- Green onions: Fresh and sharp, adding a pop of color and a bright onion note.
How to Make Deviled Egg Pasta Salad
Step 1: Cook and Cool the Pasta
Start by cooking your elbow macaroni until it reaches al dente—a tender bite that still holds its shape. Rinsing it with cold water after draining quickly stops the cooking process, preventing mushiness and helping the pasta cool to the perfect temperature for mixing with the dressing.
Step 2: Prepare the Hard-Boiled Eggs
Peel and chop the hard-boiled eggs into chunky pieces to recreate that familiar creamy texture found in deviled eggs. Keep a few slices aside for garnish to add that extra visual appeal when serving.
Step 3: Whisk Together the Dressing
In a large bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, black pepper, and paprika. Whisk everything until it’s smooth and uniform, creating a luscious dressing that perfectly ties the pasta and eggs together.
Step 4: Combine Salad Ingredients
Add the cooled macaroni, chopped eggs, crumbled bacon, and sliced green onions into the bowl with the dressing. Gently fold everything together to ensure every bite is packed with flavor without breaking up the ingredients too much.
Step 5: Adjust Seasoning and Chill
Taste your Deviled Egg Pasta Salad and tweak the seasonings if needed—sometimes a little extra salt or pepper can elevate the flavors even more. Cover the salad and pop it in the fridge for at least one hour. This resting time allows all the flavors to meld beautifully.
Step 6: Garnish and Serve
Just before serving, adorn your salad with the reserved egg slices, more green onions, and a sprinkle of paprika for that classic deviled egg look and extra pop of flavor.
How to Serve Deviled Egg Pasta Salad
Garnishes
Simple garnishes like extra green onions, paprika sprinkles, or even a few parsley leaves lift the look and flavor of your Deviled Egg Pasta Salad. They add fresh bursts of color and a touch of herbal brightness that complements the creaminess.
Side Dishes
This salad pairs wonderfully with grilled chicken, roasted vegetables, or a crisp garden salad for a balanced meal. It also shines at picnics or potlucks alongside classic barbecue fare, offering a creamy contrast to smoky, charred dishes.
Creative Ways to Present
For a fun twist, serve the Deviled Egg Pasta Salad in individual mason jars or hollowed-out bell peppers for an eye-catching presentation. It also works beautifully as a filling for lettuce wraps, giving you a lighter yet satisfying bite.
Make Ahead and Storage
Storing Leftovers
The Deviled Egg Pasta Salad keeps well in an airtight container refrigerated for up to three days. The flavors actually deepen over time, making leftovers just as delicious, if not more so, than the day you make it.
Freezing
Because of the mayonnaise and eggs, freezing this pasta salad is not recommended as it can alter the texture and cause separation.
Reheating
This salad is best served cold or at room temperature, so reheating is not necessary. Simply take it out of the fridge about 15 minutes before serving to take the chill off and enjoy the flavors at their best.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional and holds the dressing well, small shapes like rotini, shells, or penne also work wonderfully in Deviled Egg Pasta Salad.
Can I make this vegan?
To veganize this recipe, swap the eggs with firm tofu or chickpeas and use vegan mayonnaise. Keep in mind that the flavors will be different but still delicious in their own right.
How far ahead can I prepare the salad?
You can prepare the Deviled Egg Pasta Salad up to two days in advance. Just keep it chilled and give it a gentle stir before serving to refresh the flavors.
Is there a way to make it less rich?
For a lighter version, try using Greek yogurt in place of mayonnaise or use a combination of the two. This will reduce the richness without sacrificing creaminess.
Can this salad be served warm?
This dish is designed to be served cold. Serving it warm would change the texture and flavor balance, so it’s best enjoyed chilled or at room temperature.
Final Thoughts
Deviled Egg Pasta Salad is one of those nostalgic dishes that feels like a warm hug in every forkful. It’s simple to make but bursting with flavor, and it never fails to impress at gatherings or family dinners. I encourage you to try this recipe—it’s a delightful twist on two classic favorites combined into one irresistible salad that’s sure to become a new favorite!
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Deviled Egg Pasta Salad Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Deviled Egg Pasta Salad combines tender elbow macaroni, creamy deviled-egg inspired dressing, crispy bacon, and fresh green onions for a flavorful twist on classic pasta salad. Perfect for picnics, potlucks, or a quick weeknight side, it’s a creamy, tangy dish with a satisfying crunch.
Ingredients
Pasta
- 2 cups elbow macaroni, cooked and cooled
Egg Mixture
- 6 large hard-boiled eggs, chopped
- 4 slices bacon, cooked and crumbled
- 2 green onions, sliced
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Cook Pasta: Cook elbow macaroni according to package instructions until al dente. Drain and rinse with cold water to stop cooking, then let cool completely.
- Prepare Eggs: Peel and chop the hard-boiled eggs. Reserve a few slices for garnish if desired.
- Make Dressing: In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, black pepper, and paprika until smooth.
- Combine Ingredients: Add the cooled macaroni, chopped eggs, crumbled bacon, and sliced green onions into the bowl with the dressing. Stir gently to combine all ingredients thoroughly.
- Adjust Seasoning: Taste the salad and adjust the seasoning as needed, adding more salt, pepper, or paprika if desired.
- Chill: Cover the pasta salad and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill thoroughly.
- Garnish and Serve: Just before serving, garnish with the reserved egg slices, additional green onion slices, and a dash of paprika for color and added flavor.
Notes
- For best flavor, allow the salad to chill for at least an hour before serving.
- Bacon can be substituted with turkey bacon or omitted for a vegetarian option.
- Use low-fat mayonnaise to reduce calories.
- Hard boil eggs in advance to save time.
- This salad can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 10 g
- Cholesterol: 155 mg
Keywords: deviled egg pasta salad, pasta salad recipe, macaroni salad with eggs, bacon pasta salad, picnic recipes
