Description
This Deviled Egg Pasta Salad is a creamy, tangy twist on two classic favorites—pasta salad and deviled eggs. Packed with hard-boiled eggs, crispy bacon, and a smooth mustard-mayo dressing, it’s perfect for BBQs, potlucks, or easy lunches. Ready in under 30 minutes and even better after chilling.
Ingredients
8 oz elbow macaroni
6 large hard-boiled eggs
3/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon paprika
1/2 cup cooked chopped bacon
1/4 cup chopped chives or green onions
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1. Cook elbow macaroni according to package directions until al dente.
- Drain and rinse with cold water to cool. In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, paprika, salt, and pepper.
- Chop the hard-boiled eggs (reserve a few slices for garnish if desired).
- Add the cooled pasta to the dressing and mix until coated.
- At least 1 hour. Before serving, garnish with reserved egg slices, remaining chives, extra paprika, and bacon.
Notes
Chill the salad for at least 1 hour before serving for best flavor.
You can swap yellow mustard with Dijon for a bolder taste. Add diced pickles or red onion for extra crunch and tang.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 195mg
Keywords: pasta salad, deviled eggs, summer sides