If you’re craving a dish that perfectly combines the creamy tang of deviled eggs with the comforting heartiness of pasta, this Deviled Egg Pasta Salad Recipe is exactly what you need. It’s a nostalgic, flavorful salad that bursts with rich textures from tender elbow macaroni, smoky bacon, and the classic deviled egg flavors in every bite. This recipe turns a simple pasta salad into a celebration of savory goodness and makes for an irresistible crowd-pleaser at any picnic, potluck, or family dinner.
Ingredients You’ll Need
Getting this recipe right starts with simple, everyday ingredients that each bring something special to the party. From the creamy mayonnaise to the crunchy bacon, each component plays a crucial role in creating the perfect balance of flavors and textures in your Deviled Egg Pasta Salad Recipe.
- 8 oz elbow macaroni: The quintessential pasta shape here, its curves and hollow center hold the dressing beautifully.
- 6 large hard-boiled eggs: The star of the show, providing that unmistakable deviled egg creaminess and protein.
- 3/4 cup mayonnaise: Adds luscious creaminess and helps bring all the flavors together.
- 1 tablespoon yellow mustard: Gives a subtle tang and depth that brightens the salad.
- 1 tablespoon apple cider vinegar: Introduces a gentle acidity that balances the richness.
- 1 teaspoon sugar: Just a hint of sweetness to smooth out the bold flavors.
- 1/2 teaspoon paprika: Offers warm color and a slight smoky kick integral to deviled eggs.
- 1/2 cup cooked chopped bacon: For irresistible smoky crunch and a savory burst.
- 1/4 cup chopped chives or green onions: Fresh herbs bring a delicate sharpness and vibrant color.
- 1/2 teaspoon salt: Enhances all the individual flavors in the dish.
- 1/4 teaspoon black pepper: Adds a gentle heat and depth to finish off the flavors.
How to Make Deviled Egg Pasta Salad Recipe
Step 1: Cook and Cool the Pasta
Start by cooking the elbow macaroni according to the package instructions until it’s just al dente. This means the pasta is tender but still has a little bite to it, perfect for salads. Once cooked, draining and rinsing the pasta with cold water is key — it stops the cooking process and cools it down nicely for tossing with the dressing later.
Step 2: Prepare the Deviled Egg Dressing
In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, paprika, salt, and pepper. This dressing is a crucial element — it recreates the creamy, tangy, and slightly smoky flavors that make deviled eggs so beloved. Take your time whisking to achieve a smooth, well-blended base.
Step 3: Chop the Hard-Boiled Eggs
Next, peel and chop the hard-boiled eggs into bite-sized pieces, saving a few slices if you want to use them as a pretty garnish later. These chopped eggs add delightful texture and protein to the pasta salad, locking in the signature deviled egg taste.
Step 4: Mix Pasta and Dressing
Add the cooled pasta into the bowl with your deviled egg dressing, mixing gently but thoroughly. Make sure each piece of macaroni is well coated for even flavor in every forkful.
Step 5: Combine and Chill
Fold in the chopped eggs, cooked bacon, and chopped chives or green onions. Refrigerate the salad for at least 1 hour, allowing all the flavors to meld beautifully. Chilling also helps firm up the salad so it tastes even better when you serve it.
How to Serve Deviled Egg Pasta Salad Recipe
Garnishes
When it’s time to serve, garnish your Deviled Egg Pasta Salad Recipe with the reserved egg slices, a sprinkle of extra paprika for color, some crisp bacon bits, and freshly chopped chives or green onions. These touches not only add appeal but also provide fresh bursts of flavor that make each bite exciting.
Side Dishes
This salad pairs excellently with classic grilled fare—think juicy burgers, pork chops, or BBQ chicken. It also complements lighter options like crispy fried green tomatoes or a crunchy garden salad, making it an incredibly versatile side dish for picnics and cookouts.
Creative Ways to Present
For a fun twist, serve the Deviled Egg Pasta Salad Recipe in individual mini mason jars or colorful bowls, layering some extra bacon and chives on top for a stunning presentation. Alternatively, fill hollowed-out bell pepper cups or tomato bowls with the salad to impress guests and add extra freshness.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. The salad will keep well for up to 3 days, and the flavors often deepen after sitting, making it even more delicious the next day.
Freezing
Because of the mayonnaise and hard-boiled eggs, freezing Deviled Egg Pasta Salad Recipe is not recommended. The texture of the eggs and dressing can become grainy and separate upon thawing.
Reheating
This pasta salad is best enjoyed cold or at room temperature. If you like, you can let it sit out for about 15-20 minutes before serving to take the chill off, but warming it in the microwave is not advised as it will alter the texture and flavor.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni is classic and holds the dressing well, small shapes like shells, rotini, or penne can work nicely too. Just make sure the pasta is cooked al dente to avoid mushiness.
How do I hard-boil eggs perfectly for this recipe?
Place eggs in a pot and cover with cold water by an inch. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes before cooling in an ice bath to make peeling easy and ensure a tender yolk.
Can I make this salad vegan or dairy-free?
This classic version relies on eggs and mayonnaise, but you can try vegan mayo and replace eggs with tofu or chickpeas for protein. The flavor will be different but still tasty with the right seasonings.
Is it okay to prepare this salad the day before?
Yes! In fact, making the Deviled Egg Pasta Salad Recipe a day ahead allows the flavors to meld beautifully. Just garnish right before serving to keep everything looking fresh and vibrant.
What’s the best way to keep the salad from getting soggy?
Rinse the cooked pasta thoroughly under cold water to cool it and remove excess starch, which helps keep the salad from becoming soggy. Also, avoid adding too much dressing at once and mix just before serving if possible.
Final Thoughts
They say the best recipes are the ones that bring people together, and this Deviled Egg Pasta Salad Recipe does just that with its comforting flavors and delightful textures. Give it a try next time you want a crowd-pleasing dish that’s both nostalgic and fresh, and watch it quickly become a favorite in your recipe collection.
Print
Deviled Egg Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This Deviled Egg Pasta Salad is a creamy and flavorful twist on a classic pasta salad, combining tender elbow macaroni with chopped hard-boiled eggs, smoky bacon, and a tangy, spiced mayonnaise dressing. Perfect for picnics, potlucks, or a quick and satisfying side dish, it’s easy to prepare and sure to be a crowd-pleaser.
Ingredients
Pasta
- 8 oz elbow macaroni
Eggs
- 6 large hard-boiled eggs
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins and Garnishes
- 1/2 cup cooked chopped bacon
- 1/4 cup chopped chives or green onions
- Extra paprika for garnish (optional)
- Reserved slices of hard-boiled egg for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package directions until al dente, usually about 8-10 minutes. Drain, then rinse under cold water to cool the pasta quickly and stop the cooking process.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, paprika, salt, and black pepper until smooth and well combined, creating the signature tangy and creamy dressing for the salad.
- Chop the Eggs: Peel the hard-boiled eggs and chop them into bite-sized pieces. Set aside a few slices from some eggs to use as a decorative garnish later if desired.
- Combine Pasta and Dressing: Add the cooled pasta into the bowl with the dressing. Toss gently but thoroughly to ensure every piece of pasta is coated with the flavorful dressing.
- Add Bacon, Eggs, and Chives: Fold in the chopped hard-boiled eggs, cooked chopped bacon, and chopped chives or green onions, mixing gently to combine all ingredients evenly without breaking up the eggs too much.
- Chill and Garnish: Cover the salad and refrigerate it for at least one hour to allow the flavors to meld. Before serving, garnish with the reserved egg slices, extra chives, additional paprika, and a sprinkle of bacon for an appealing presentation and extra flavor.
Notes
- For best results, use freshly cooked and cooled pasta to prevent mushiness.
- Hard-boil the eggs a day in advance for easier prep and better texture.
- Feel free to swap chives with green onions or fresh dill for a different flavor profile.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Add a pinch of cayenne pepper to the dressing for a spicy kick.
- Use low-fat mayonnaise to reduce calories if preferred.
