Deviled Egg Pasta Salad
This deviled egg pasta salad is packed with flavor! The creamy dressing complements the perfectly boiled eggs and tender pasta. Bacon, onions, and celery add a yummy crunch to each bite. It's a simple yet satisfying dish that's perfect for any gathering and always a crowd-pleaser!
Ingredients
- 6 eggs
- 8 oz. dry marcaroni
- 1 cup mayonnaise
- 1 tbso Dijon mustard
- 2 tsp white wine vinegar or regular white vinegar
- 1 tsp coarse salt (sea salt, kosher salt)
- 1 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp paprika I love smoked paprika
- 3-4 pieces bacon, cooked and chopped into small pieces
- 3 green onions, chopped (white and green parts) plus more for garnish
- 1/2 cup red onion, finely diced
- 1/2 cup celery, finely diced
Instructions
- Cook the eggs: To cook hard-boiled eggs, start by placing the eggs in a saucepan and covering them with cold water, making sure the eggs are fully submerged. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the eggs for 10 minutes. After cooking, immediately transfer the eggs to a bowl of ice water or run them under cold water to stop the cooking process. If you have an Instant Pot, this is my favorite way to cook hard-boiled eggs.
- Cook the pasta: While the eggs are cooking, boil the pasta. Cook the pasta according to the directions just shy of 2 minutes so the pasta is al dente. Once cooked, rinse with cold water to stop the pasta from cooking. Set aside.
- Chop the eggs: Once the eggs are cooled, peel the eggs and slice them in half. Take out the yolks and place them into a bowl. Finely chop the whites of the eggs. Set the egg whites aside.
- Make the deviled egg "filling": To the bowl of egg yolks, add the mayonnaise, Dijon mustard, white wine vinegar, and spices. With a fork, mash the egg yolks. Mix everything until you have a smooth sauce.
- Finish: Add the remainder of the ingredients (cooled pasta, bacon, green onion, red onion, and celery). Toss until combined. Taste to see if you need more salt and pepper. Adjust seasonings as needed. Garnish with paprika and more green onions, if you like. You can choose to chill the salad for a few hours before serving, or serve it up right away!