Deviled Egg Pasta Salad 🥚🍝
A creamy, tangy, and protein-packed twist on classic pasta salad—loaded with deviled egg flavors, crispy bacon, and fresh herbs! Perfect for picnics, potlucks, or BBQ sides.
Ingredients (*Serves 6-8*)
For the Salad:
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8 oz (225g) elbow macaroni or rotini (about 2 cups dry)
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6 hard-boiled eggs, chopped
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6 slices bacon, cooked & crumbled
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½ cup diced celery
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¼ cup diced red onion (or green onions)
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2 tbsp fresh dill or chives, chopped
For the Dressing:
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½ cup mayonnaise
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¼ cup sour cream or Greek yogurt
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2 tbsp yellow mustard (or Dijon for extra tang)
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1 tsp apple cider vinegar
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½ tsp paprika (+ extra for garnish)
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½ tsp garlic powder
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¼ tsp salt
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¼ tsp black pepper
Instructions
1. Cook & Cool Pasta
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Boil pasta in salted water until al dente. Drain, rinse under cold water, and let cool.
2. Make the Dressing
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Whisk together mayo, sour cream, mustard, vinegar, paprika, garlic powder, salt, and pepper.
3. Assemble
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In a large bowl, combine pasta, eggs, bacon, celery, onion, and herbs.
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Pour dressing over and gently toss to coat.
4. Chill & Serve
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Refrigerate for at least 1 hour (best overnight) to let flavors meld.
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Garnish with extra paprika and herbs before serving.
Tips for Success
✔ Perfect hard-boiled eggs: Cover eggs with cold water, bring to a boil, then turn off heat and let sit for 10 mins. Ice bath immediately.
✔ Extra creamy? Add 1 tbsp pickle relish or a splash of pickle juice to the dressing.
✔ Make ahead: Stores well for 3 days in the fridge.
Why You’ll Love This
✅ All the flavors of deviled eggs in a hearty pasta salad.
✅ Crowd-pleaser at parties and cookouts.
✅ Easy to customize—add pickles, olives, or hot sauce!
Pair with: Grilled chicken, burgers, or a crisp green salad.
Want extra crunch? Toss in diced bell peppers or radishes! 😊
Need a lighter version? Swap mayo for avocado or more Greek yogurt.