Learn how to make this delicious and unique pasta salad, which combines the flavors of deviled eggs, bacon, and pasta into one tasty salad. It’s perfect for picnics, potlucks, or as a side dish for any barbecued or grilled entree.
You’re going to love this delicious pasta salad. It is quick and easy to prepare with simple, wholesome ingredients. You can prepare it up to a day in advance, cover it, and store it in the refrigerator, making it ideal for summer holidays and parties. If you like this recipe, try bacon ranch pasta salad, dill pickle pasta salad, tuna pasta salad, and caprese pasta salad.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Elbow macaroni: You can substitute cellentani, corkscrew, rotini, or bowtie.
- Hard-boiled eggs: See how to cook perfect hard-boiled eggs
- Mayonnaise: I prefer Duke’s, but use your favorite brand.
- Dijon mustard: I love the tanginess of Dijon mustard, but you can use spicy brown mustard or prepared yellow mustard.
- Apple cider vinegar: You can substitute white wine vinegar, champagne vinegar, or rice vinegar.
- Bacon: smoked and crispy cooked.
How to Make Deviled Egg Pasta Salad
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook al dente according to package instructions. Drain the pasta well in a colander in the sink.
Meanwhile, peel and slice the eggs in half. Coarsely chop the whites and add the egg yolks to a food processor with the mayo, Dijon mustard, apple cider vinegar, salt, and black pepper. Pulse the mixture several times until smooth and creamy.
Combine the cooked elbows, chopped egg whites, celery, and red onion in a large bowl. Spoon the dressing into the bowl and stir to combine. Season to taste with more salt and freshly ground black pepper. Cover and refrigerate the salad for 1-2 hours. Before serving, add the bacon and stir to combine, reserving some bacon crumbles for the top. Garnish with the remaining bacon crumbles and sliced green onions.
Preparation Tips and Storage
- If desired, cook the eggs in advance. Store thoroughly cooled and dried hard-boiled eggs with their shells intact in an airtight container in the fridge for up to 1 week.
- For best results, use a food processor for a smooth, lump-free dressing. If you don’t have a food processor, smash the yolks through a fine mesh strainer or use the tines of a fork if you don’t mind a few small lumps.
- Cover and refrigerate until ready to serve. Reserve the cooked chopped bacon and green onions until you are prepared to serve.
- Store leftovers in an airtight container in the fridge for up to 4 days. If the salad is a little dry, add a couple of tablespoons of mayonnaise or pickle juice.
Serving Suggestions
Serve this tasty pasta salad with crock pot pulled chicken, turkey burgers, or balsamic vinegar barbecued ribs. For lunch, I serve it with tomato sandwiches, cucumber sandwiches, and buffalo chicken wraps.
More Hard-Boiled Egg Recipes
Deviled Egg Pasta Salad
Ingredients
- 8 ounces elbow macaroni
- 6 large hard-boiled eggs
- ¾ cup mayonnaise
- 1½ tablespoons Dijon mustard
- 2 teaspoons apple cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup chopped celery
- ¼ cup chopped red onion
- 4 slices crispy cooked bacon
- 2 sliced green onions
Instructions
- Bring a large pot of lightly salted water to boil. Add the elbow macaroni and cook al dente according to package instructions. Drain the pasta well in a colander in the sink.
- Meanwhile, peel and slice the eggs in half. Coarsely chop the whites. Add the egg yolks to a food processor with the mayo, Dijon mustard, apple cider vinegar, salt, and black pepper. Pulse the mixture several times until smooth and creamy.
- In a large bowl, combine the cooked elbows, chopped egg whites, celery, and red onion. Spoon the dressing into the bowl and stir to combine. Season to taste with more salt and freshly ground black pepper.
- Cover and refrigerate the salad for 1-2 hours. Before serving, add the bacon and stir to combine, reserving some bacon crumbles for the top, Garnish with the remaining bacon crumbles and sliced green onions.
Notes
- If desired, cook the eggs in advance. Store thoroughly cooled and dried hard-boiled eggs with their shells intact in an airtight container in the fridge for up to 1 week.
- For best results, use a food processor for a smooth, lump-free dressing. If you don’t have a food processor, smash the yolks through a fine mesh strainer or use the tines of a fork if you don’t mind a few small lumps.
- Cover and refrigerate until ready to serve. Reserve the cooked chopped bacon and green onions until you are prepared to serve.
- Store leftovers in an airtight container in the fridge for up to 4 days. If the salad is a little dry, add a couple of tablespoons of mayonnaise or pickle juice.
Nutrition
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Hadley
I absolutely love deviled eggs, but hate filling the eggs! This is such a fun idea and way to get rid of a lot of the fiddly prep work. Thank you for sharing!
Beth Pierce
My pleasure, Hadley!
Harmony
This deviled egg pasta salad is mouth watering good. Thanks a lot for sharing this delightful recipe! We will make it again.
Beth Pierce
Thank you, Harmony!
Tania M
I think I will try this. The deviled egg sounds like an ideal pairing with pasta.
Beth Pierce
It is delicious! You will love it.
Karen
I can’t wait to make it, can’t wait…Adding eggs to the pasta is beyond interesting. I will cook it on Saturday. Thank you for sharing.
Beth Pierce
My pleasure, Karen! Let me know what you think!
Jennifer
I love deviled eggs! Mixing it up with potato salad was like a tasty bonus! It was delicious with our barbecued ribs.
Stacie k
A pasta salad??? Wow wow wow, I can’t believe I almost missed this!!!
Beth Pierce
Thanks, Stacie! Enjoy!