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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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