Description
Looking for a quick lunch idea or a dish to bring to your next potluck? This Deviled Egg Pasta Salad combines the creamy richness of deviled eggs with the heartiness of macaroni pasta, finished with crispy bacon and a hint of mustard tang. It’s easy to make, full of classic flavor, and always a crowd-pleaser—perfect for BBQs, summer sides, or even a healthy snack alternative. If you’re hunting for easy dinner ideas or creative food ideas, this twist on two classics will become a regular on your table.
Ingredients
2 cups elbow macaroni
6 large hard-boiled eggs (4 chopped, 2 sliced for garnish)
½ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon Dijon mustard
2 teaspoons apple cider vinegar
2 tablespoons sweet pickle relish
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika (plus more for garnish)
Salt and black pepper to taste
4 slices crispy bacon, chopped
2 tablespoons green onions, sliced
Optional: ½ teaspoon hot sauce or pinch of cayenne
Instructions
1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente. Drain and rinse under cold water. Set aside.
2. Hard boil the eggs. Let them sit covered in hot water for 10–12 minutes. Cool, peel, then chop 4 and slice 2 for garnish.
3. Cook bacon in a skillet or oven until crispy. Let it cool and chop into small bits.
4. In a large bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, relish, garlic powder, onion powder, smoked paprika, salt, and pepper until creamy.
5. Add the cooked pasta and chopped eggs into the dressing. Gently fold until well combined.
6. Mix in most of the chopped bacon and green onions, saving a little of each for topping.
7. Cover and refrigerate for at least 1 hour.
8. Before serving, top with egg slices, remaining bacon and green onions, and a sprinkle of paprika.
Notes
Use day-old eggs for easier peeling after boiling.
Always chill the pasta before mixing it with the dressing to keep it from soaking up too much.
For a healthier twist, swap part of the mayo with plain Greek yogurt.
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 2g
- Sodium: 410mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 135mg
Keywords: deviled egg pasta salad, pasta salad with eggs, easy summer sides, BBQ side dishes, creamy egg pasta salad