Deviled Egg Pasta Salad Recipe
Creamy Deviled Egg Pasta Salad combines tender pasta, hard-boiled eggs, and a tangy dressing.Perfect for picnics, potlucks, and family gatherings.Easy to make ahead and ready in under 30 minutes.
Ingredients
- 6 hard-boiled eggs
- 8 ounces ditalini small penne, or elbow macaroni
- ¾ cup mayonnaise
- 1½ tablespoons Dijon mustard
- 1 teaspoon white vinegar or fresh lemon juice
- 1 clove garlic finely minced
- ½ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoons red onion finely chopped
- 2 tablespoons green onions
- ¼ cup cooked and crumbled turkey bacon optional
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package directions until al dente.
- Drain the pasta and rinse under cold water until completely cooled.
- Peel the hard-boiled eggs and separate the yolks from the whites.
- Finely chop the egg whites and set aside.
- Place the egg yolks in a large mixing bowl and mash into a fine powder.
- Add mayonnaise, Dijon mustard, vinegar, garlic, salt, smoked paprika, and cayenne pepper.
- Whisk until smooth and creamy.
- Add the cooled pasta to the dressing and stir until evenly coated.
- Fold in the chopped egg whites, red onion, green onions, and optional turkey bacon.
- Gently mix until everything is combined.
- Garnish with extra green onions and a sprinkle of paprika if desired.
- Chill for at least 30 minutes before serving for the best flavor.
- This Deviled Egg Pasta Salad can be served immediately or refrigerated until ready to enjoy.
Notes
- Turkey bacon is optional but adds a delicious smoky flavor.
- For a lighter version, replace part of the mayonnaise with Greek yogurt.
- Garnish with extra paprika for a traditional deviled egg presentation.
- Serve alongside grilled chicken, burgers, or sandwiches.