Deviled Egg Pasta Salad Recipe

Introduction

This Deviled Egg Pasta Salad is a creamy, tangy twist on classic pasta salad, perfect for potlucks or easy weeknight meals. Featuring chopped hard-boiled eggs and a flavorful deviled egg-inspired dressing, it’s both satisfying and simple to make.

Ingredients

• 6 hard-boiled eggs (plus 2 extra for garnish, if desired)
• 8 ounces small pasta (such as shells or ditalini)
• ¾ cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 teaspoons pickle juice (or vinegar)
• 1 teaspoon garlic powder
• 1 ½ tablespoons red onion, finely diced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 slices bacon, cooked and crumbled
• 1 teaspoon paprika (for garnish)
• 1 stalk green onion (for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then drain and rinse under cold water to cool.
2. Step 2: Peel the hard-boiled eggs. Chop 3 eggs into small pieces and place them in a bowl.
3. Step 3: Slice the remaining 3 eggs in half, separate the yolks from the whites, then dice the whites and add to the chopped eggs.
4. Step 4: Place the 3 yolks in a large bowl and mash with a fork until smooth, like a deviled egg filling.
5. Step 5: Stir in mayonnaise, Dijon mustard, pickle juice, salt, pepper, and garlic powder into the mashed yolks. Taste and adjust seasoning if needed.
6. Step 6: Add the cooled pasta, diced red onion, and chopped eggs to the dressing. Toss gently to coat everything evenly.
7. Step 7: Sprinkle with crumbled bacon and paprika. Garnish with thinly sliced green onions before serving.

Tips & Variations

• For extra tang, add a splash more pickle juice or a squeeze of lemon juice to the dressing.
• Swap out bacon for crispy pancetta or omit for a vegetarian option.
• Use different pasta shapes like rotini or elbow macaroni for variety.
• Make ahead and chill for an hour to let flavors meld together beautifully.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. It’s best enjoyed cold or at room temperature. Avoid freezing as the mayonnaise-based dressing may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh eggs instead of hard-boiled eggs?

Hard-boiled eggs are essential for this recipe. Fresh uncooked eggs should be boiled, peeled, and cooled before use to achieve the right texture and flavor.

What type of pickle juice works best?

Any dill pickle juice works well, but you can also use juice from bread-and-butter pickles for a slightly sweeter taste. Alternatively, a mild vinegar can be substituted if pickle juice isn’t available.

Deviled Egg Pasta Salad Recipe

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★★★★★

4.6 from 59 reviews

• Author: Lana
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Diet: Low Salt

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Description

This Deviled Egg Pasta Salad is a creamy, tangy, and satisfying salad that combines tender pasta with classic deviled egg flavors. Featuring hard-boiled eggs, Dijon mustard, pickle juice, crispy bacon, and a hint of paprika, this 25-minute recipe serves 8 and makes a perfect dish for picnics, potlucks, or a refreshing summer meal.

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Ingredients

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Salad Ingredients

• 6 hard-boiled eggs (2 more if you want them for a garnish)
• 8 ounces small pasta (shells or ditalini tubes recommended)
• 1 ½ tablespoons red onion, finely diced
• 3 slices bacon, cooked and crumbled
• 1 stalk green onion, sliced for garnish
• 1 teaspoon paprika for garnish

Dressing Ingredients

• ¾ cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 teaspoons pickle juice or vinegar
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

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Instructions

1. Boil Pasta: Bring a large pot of water to a boil on the stove, adding 2 tablespoons of salt. Add the pasta and stir occasionally, cooking until al dente, about 8-10 minutes. Drain and rinse under cold water to cool and stop the cooking process.
2. Prepare Eggs: Peel the hard-boiled eggs. Take 3 eggs and chop into small pieces. Slice the other 3 eggs in half and separate the yolks from the whites. Dice the egg whites and add them to the chopped eggs.
3. Make Dressing: In a large bowl, place the 3 egg yolks and mash them with a fork until finely crumbled, mimicking deviled egg filling texture. Add mayonnaise, Dijon mustard, pickle juice, garlic powder, salt, and black pepper. Mix well and adjust seasoning to taste.
4. Combine Salad: Add the cooled pasta, red onion, chopped eggs (egg whites and chopped whole eggs) into the bowl with the dressing. Toss everything thoroughly to coat evenly.
5. Garnish and Serve: Sprinkle paprika over the top for color and flavor. Garnish with sliced green onions and crumbled crispy bacon. Optionally, add the remaining hard-boiled eggs for garnish. Serve chilled or at room temperature.

Notes

• Hard-boiled eggs can be prepared ahead and stored in the fridge to save time.
• Use pickle juice to add a subtle tanginess and enhance flavor; vinegar works as a substitute.
• For a lower-fat version, substitute part of the mayonnaise with Greek yogurt.
• Shell or ditalini pasta works best to hold onto the dressing and chopped eggs.
• Refrigerate the salad for at least 30 minutes before serving for best flavor integration.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: Deviled Egg Pasta Salad, Pasta Salad, Easy Summer Salad, Picnic Recipe, Make Ahead Salad