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
Scale
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.
