Deliciously Nostalgic Deviled Egg Pasta Salad
Rich, tangy deviled egg flavors combined with tender pasta in a creamy, savory salad—perfect for potlucks, picnics, or a comforting side dish.
Equipment
- Large pot
- Fine-mesh strainer
- Mixing bowls
- Whisk
Ingredients
For the Deviled Egg Pasta Salad
- 6 hard-boiled eggs
- 8 oz small pasta ditalini or elbow macaroni
- 3/4 cup mayonnaise full-fat
- 1 tbsp Dijon mustard
- 1 tbsp vinegar or lemon juice
- 1 clove garlic minced or mashed
- 1/2 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/8 tsp cayenne pepper optional
- 1/4 cup red onion finely chopped
- 1/4 cup green onions sliced, plus extra for garnish
- 4 strips cooked bacon crumbled, optional
Instructions
- Step 1: Cook pasta in a large pot of salted boiling water until tender but firm, about 8-10 minutes. Drain and rinse under cold water to cool. Set aside.
- Step 2: Peel hard-boiled eggs. Separate yolks and whites. Press yolks through a fine mesh strainer or mash finely. Chop egg whites into small pieces and set aside.
- Step 3: In a bowl, whisk together egg yolks, mayonnaise, Dijon mustard, vinegar or lemon juice, minced garlic, kosher salt, smoked paprika, and cayenne pepper (if using) until smooth and creamy.
- Step 4: Add cooled pasta to the dressing and gently toss until evenly coated.
- Step 5: Fold in chopped egg whites, red onion, green onions, and crumbled bacon if using. Mix gently to keep salad fluffy.
- Step 6: Garnish with extra sliced green onions and a sprinkle of smoked paprika. Serve immediately or chill for about an hour to let flavors meld. Best served cold.
Notes
Make it lighter by swapping some mayonnaise with Greek yogurt. Add diced celery, sweet peas, or pickles for extra texture and flavor. Store leftovers in an airtight container in the fridge for 3-4 days. Stir gently before serving leftover salad, adding a splash of milk or lemon juice if needed to refresh the dressing.