Deviled Egg Pasta Salad

Learn how to make this delicious and unique deviled egg 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, deviled egg potato 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

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