Deviled Egg Pasta Salad
A creamy, tangy pasta salad that marries the best of deviled eggs with tender ditalini (or macaroni), crisp onions, and smoky bacon. The rich egg-yolk dressing coats each bite, making this a crowd-pleasing side or light main—perfect for picnics, potlucks, or weeknight dinners.
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 garlic clove finely minced or crushed
- 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 bacon optional
Instructions
- Cook pasta in salted water until al dente. Rinse with cold water.
- Peel eggs, separate yolks and whites. Chop whites; mash or sieve yolks into a bowl.
- Whisk mayo, mustard, vinegar, garlic, salt, paprika, and cayenne into yolks.
- Add pasta to the dressing and stir to coat. Fold in egg whites, red onion, and green onions.
- Top with extra paprika, green onions, and bacon if using. Serve chilled or immediately.
- See full steps with tips & photos → https://mischacrossing.com/deviled-egg-pasta-salad/
Notes
- Make-Ahead: Prep through Step 5 and refrigerate up to 24 hours; stir and garnish just before serving.
- Gluten-Free: Use gluten-free pasta of choice.
- Vegetarian Option: Omit bacon and add roasted chickpeas or toasted nuts for crunch.