Deviled Egg Pasta Salad

Deviled Egg Pasta Salad

Deviled Egg Pasta Salad is a delightful twist on the classic deviled egg, combining the flavors of creamy deviled eggs with pasta for a deliciously satisfying dish. This recipe features tender pasta tossed in a creamy, tangy dressing made with mayonnaise, Dijon mustard, and a hint of garlic, complemented by the savory crunch of bacon and the subtle kick of paprika and cayenne pepper. Perfect for picnics, potlucks, or as a side dish for any occasion, this pasta salad is sure to be a crowd-pleaser.

Ingredients:

6 hardboiled eggs
8 ounces ditalini, small penne, or elbow macaroni
¾ cup mayonnaise
1 ½ tablespoons Dijon mustard
1 teaspoon white vinegar or fresh lemon juice
1 clove garlic, finely minced or crushed to paste
½ teaspoon kosher salt, adjust to taste
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)
Directions:

Cook the pasta according to the package instructions, adding salt to the water. Drain and rinse the pasta under cold water until cooled. Meanwhile, peel the hardboiled eggs and separate the yolks from the whites.
Chop the egg whites and set aside. Crush the egg yolks into a fine powder or press them through a fine metal strainer into a large mixing bowl. Add mayonnaise, Dijon mustard, vinegar, garlic, salt, paprika, and cayenne pepper to the bowl with the egg yolks. Whisk to combine.
Add the cooled pasta to the dressing in the bowl and stir to coat. Mix in the red onion, green onions, and chopped egg whites. Stir until well combined. Garnish with additional green onions and paprika if desired. Serve immediately or refrigerate until ready to serve. Enjoy!
Prep Time: 15 min | Cooking Time: 20 min | Total Time: 35 min | Servings: 8