Creamy Deviled Egg Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 peeled hard boiled eggs
02 -
8 ounces macaroni pasta
→ Dressing Ingredients
03 -
¾ cup mayonnaise
04 -
1 teaspoon white wine vinegar
05 -
1 tablespoon Dijon mustard
06 -
1 clove garlic, grated
07 -
½ teaspoon salt
08 -
¼ teaspoon pepper
→ Additions and Garnishes
09 -
2 tablespoons chopped red onion
10 -
2 tablespoons finely chopped celery
11 -
2 tablespoons chopped green onion
12 -
¼ cup cooked chopped bacon
13 -
Paprika (for garnish, if desired)
# Instructions:
01 -
Cook the macaroni pasta according to package directions. Drain and rinse with cool water, then place in a large bowl.
02 -
Separate the egg whites and yolks. Chop the egg whites and add to the bowl with pasta. Mash the yolks with a fork and also add to the bowl.
03 -
Add the celery, red onion, green onion, and bacon to the bowl.
04 -
In a small bowl, whisk together mayonnaise, Dijon mustard, vinegar, garlic, salt, and pepper.
05 -
Spoon the dressing over the salad and toss until all ingredients are evenly coated. Adjust with more salt and pepper if needed.
06 -
Garnish with green onions and paprika if desired. Serve immediately or refrigerate in an airtight container for up to 3 days.
# Notes:
01 -
Deviled Egg Pasta Salad can be made ahead of time. Prepare up to 24 hours in advance and store covered in the refrigerator.
02 -
Store leftovers in an airtight container in the fridge for up to 3 days.