This Deviled Egg Pasta Salad is one of those recipes that surprises you—in the best way. It’s simple, flavorful, and totally satisfying, with just enough nostalgia from the deviled egg inspiration. Whether you serve it at your next BBQ, meal prep it for the week, or just enjoy it as a quick side dish, it’s bound to earn a spot in your regular rotation. Give it a try—you won’t regret it!
Ingredients
- 6 hardboiled eggs (yolks separated from whites)
- 8 oz small pasta (ditalini, elbow macaroni, or small penne)
- 3/4 cup mayonnaise (full-fat preferred)
- 1 tbsp Dijon mustard
- 1 tbsp vinegar or lemon juice
- 1 clove garlic, minced or mashed
- 1/2 tsp kosher salt (or to taste)
- 1/2 tsp smoked paprika (plus extra for garnish)
- 1/8 tsp cayenne pepper (optional)
- 1/4 cup red onion, finely chopped
- 1/4 cup green onions, sliced (plus more for garnish)
- 4 strips cooked bacon, crumbled (optional)
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Instructions
- Boil pasta in salted water until tender. Drain and rinse under cold water to cool.
- Peel hardboiled eggs. Separate yolks and whites. Press yolks through a mesh strainer into a large bowl. Chop whites and set aside.
- To the bowl with yolks, add mayo, Dijon mustard, vinegar or lemon juice, garlic, salt, smoked paprika, and cayenne. Whisk until smooth.
- Add cooled pasta to dressing and mix until coated.
- Gently fold in chopped egg whites, red onion, green onion, and bacon if using.
- Garnish with extra green onions and a sprinkle of paprika. Serve immediately or chill before serving.
Notes
Use vegan mayo and omit eggs for an egg-less alternative.
Add chopped pickles, fresh dill, or chives for variation.
For a meat-free version, omit the bacon.
Diced celery, bell peppers, or peas can be added for extra crunch.
Description
A creamy and tangy pasta salad inspired by classic deviled eggs, perfect for potlucks, picnics, or quick weeknight meals.
