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
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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Yeah Lifestyle
This is such a simple and tasty recipe. I have made a whole batch of it so my kids can take it to school for packed lunches.
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!
Janice
This is such an easier idea then having to fill in individual deviled eggs! What a great concept.
Nancy S
We love a good pasta salad and this one was very tasty indeed. My husband and kids gobbled it up! I am going to save this recipe in my file. Thanks for sharing!
Beth Pierce
The pleasure is all mine, Nancy!
Christine
I made this recipe with Yukon gold potatoes because I didn’t have any elbow macaroni. It was delicious. I can’t wait to try it with pasta!!! 😋
Beth Pierce
Thank you for the tip, Christine! The readers love these kind of tips!
Violet
I used your recipe yesterday and I found myself using it again today for a potluck tomorrow! Super delicious!! This is a real keeper!
Beth Pierce
That is great! I hope everyone loves it!
ReeAnn
Great dish for my lunches at work! It is easy to make, taste delicious, and travels well. Thanks for a wonderful recipe!
Beth Pierce
My pleasure, Ree Ann!
Sammie D
What a delicious combination of flavors. We like this better than potato salad or macaroni salad! My husband was nuts over it!
Beth Pierce
Thanks, Sammie! My husband loves it too!