Creamy Deviled Egg Salad

This creamy deviled egg pasta salad transforms a traditional side dish into something extraordinary by combining two beloved classics into one incredible recipe. The combination of tender macaroni, chopped hard-boiled eggs, crispy bacon, and fresh vegetables creates a perfect balance of flavors and textures that will leave everyone asking for seconds.

I first made this pasta salad for a neighborhood potluck when I needed something quick but impressive. It disappeared faster than anything else on the table, and now it's requested at every summer gathering my family hosts.

Ingredients

• Elbow macaroni: Creates the perfect base and holds the dressing beautifully in its curves
• Hard-boiled eggs: Provide rich flavor and creamy texture when separated and used two ways
• Dijon mustard: Adds tangy depth that regular yellow mustard simply cannot match
• White wine vinegar: Brightens all the flavors without overwhelming like stronger vinegars would
• Mayonnaise: Creates the silky dressing that binds everything together
• Bacon: Contributes smoky crunch that contrasts with the softer textures
• Celery: Adds necessary fresh crunch and subtle flavor
• Red onion: Provides sharp flavor pops throughout each bite
• Green onions: Contribute mild onion flavor and beautiful color contrast
• Garlic: Brings subtle depth that elevates the entire dish
• Salt and pepper: Balance and enhance all other flavors

Step-by-Step Instructions

Cook the Pasta:

Boil the macaroni according to package directions until just tender. Be careful not to overcook as the pasta will continue to absorb dressing. Drain thoroughly and rinse under cold water to stop the cooking process and prevent sticking.

Prepare the Eggs:

Carefully separate the yolks from the whites of your hard-boiled eggs. Chop the whites into small bite-sized pieces about the size of a pea. Mash the yolks with a fork until completely smooth with no lumps remaining for the creamiest texture.

Combine Base Ingredients:

Add the chopped egg whites, mashed egg yolks, diced celery, red onion, green onion, and crispy bacon pieces to the cooled pasta in a large mixing bowl. The variety of ingredients ensures every forkful has multiple flavors and textures.

Create the Dressing:

Whisk together mayonnaise, Dijon mustard, white wine vinegar, grated garlic, salt and pepper in a separate small bowl until completely smooth and well incorporated. Take your time with this step as a well-emulsified dressing coats the pasta more evenly.

Combine and Finish:

Pour the creamy dressing over the pasta mixture and gently fold until every ingredient is evenly coated. Taste and adjust seasoning if needed. For presentation, sprinkle additional green onions and a light dusting of paprika on top for color contrast.

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The secret ingredient that makes this recipe special is actually the separation of egg whites and yolks. I discovered this technique when making traditional deviled eggs and realized that incorporating the mashed yolks into the dressing creates that authentic deviled egg flavor throughout the entire salad without limiting it to just the egg pieces.

Make-Ahead Magic

This pasta salad actually tastes better after a rest in the refrigerator. The flavors meld together beautifully and the pasta absorbs some of the dressing making each bite more flavorful. I recommend making it the day before serving for optimal taste and texture. If making ahead more than a few hours, reserve a small portion of the dressing to refresh the salad just before serving as the pasta will continue to absorb moisture.

Easy Substitutions

If you need to make this recipe more accessible for different dietary needs, there are several simple swaps that work beautifully. Gluten-free pasta performs wonderfully in this recipe with no other adjustments needed. Plant-based mayo can replace traditional mayonnaise for those avoiding eggs in the dressing. For a lighter version, replace half the mayonnaise with Greek yogurt for added protein and a pleasant tanginess that complements the other flavors.

Serving Suggestions

This versatile salad pairs perfectly with grilled meats, especially hamburgers and hot dogs at summer cookouts. For an elegant lunch, serve a scoop on a bed of fresh greens with sliced tomatoes. During cooler months, it makes a wonderful side dish for rotisserie chicken or baked ham. I particularly love serving it alongside spicy foods as the creamy texture provides a cooling effect that balances heat beautifully.

Frequently Asked Questions

→ What type of pasta works best for this salad?

Any small cut pasta works well, such as macaroni, fusilli, or shells. Choose a shape that holds onto the dressing for maximum flavor.

→ Can I make this salad ahead of time?

Yes, making it 24 hours in advance can enhance the flavors. Store in an airtight container in the fridge and toss before serving.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to three days. Stir well before enjoying again.

→ Can I add or substitute ingredients?

Absolutely! You can add pickles, bell peppers, or even shredded cheese. Substitutions like Greek yogurt for mayonnaise can also be made.

→ What is the best way to serve this salad?

Serve it chilled as a side dish for barbecues, cookouts, or as a light main dish with crusty bread.