Deviled Egg Pasta Salad: A Perfect Dish for Your Summer Barbecue

When summer rolls around, the search for the perfect side dish begins. Whether you’re heading to a backyard barbecue, picnic, or potluck, this Deviled Egg Pasta Salad is sure to be a hit. Combining the rich, tangy flavors of deviled eggs with the satisfying texture of pasta, this dish is a delicious twist on two classic recipes. It’s creamy, savory, and has just the right amount of crunch. Best of all, it’s easy to make and can be prepared ahead of time, giving you one less thing to worry about on the day of your event.

This recipe features elbow macaroni combined with a creamy dressing made from mayonnaise, Dijon mustard, and apple cider vinegar, and is then mixed with hard-boiled eggs, celery, red onion, and crispy bacon. The result is a side dish that’s full of flavor and texture, perfect for serving alongside your favorite grilled meats or as a standout dish on its own.

Ingredients

Before we dive into the instructions, let’s take a look at what you’ll need to create this delightful Deviled Egg Pasta Salad.

8 ounces elbow macaroni: The base of your salad, providing the perfect canvas for the creamy dressing.
6 large hard-boiled eggs: These are the star of the show, bringing the rich, savory flavor that’s characteristic of deviled eggs.
3/4 cup mayonnaise: Adds creaminess and richness to the dressing.

1 1/2 tablespoons Dijon mustard: Brings a bit of tanginess and depth to the salad.
2 teaspoons apple cider vinegar: Adds a touch of acidity to balance the richness of the mayonnaise.
1/2 teaspoon kosher salt: Enhances the flavors of the ingredients.

1/4 teaspoon freshly ground black pepper: Adds a bit of spice to the dish.
1/2 cup chopped celery: Provides a satisfying crunch and freshness.
1/4 cup chopped red onion: Adds a bit of sharpness and color.

4 slices crispy cooked bacon: Brings a smoky, savory element that complements the deviled eggs perfectly.
2 sliced green onions: These are used for garnish, adding a pop of color and freshness to the finished dish.

Instructions

Step 1: Cook the Pasta

Begin by bringing a large pot of lightly salted water to a boil. Once the water is boiling, add the 8 ounces of elbow macaroni. Cook the pasta according to the package instructions until it is al dente. This usually takes about 7-9 minutes. Once the pasta is cooked, drain it well in a colander and set it aside to cool.

Step 2: Prepare the Eggs

While the pasta is cooking, take your 6 large hard-boiled eggs and peel them. Slice the eggs in half, separating the yolks from the whites. Coarsely chop the egg whites and set them aside. Place the egg yolks in a food processor.

Step 3: Make the Dressing

To the egg yolks in the food processor, add 3/4 cup of mayonnaise, 1 1/2 tablespoons of Dijon mustard, 2 teaspoons of apple cider vinegar, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Pulse the mixture several times until it becomes smooth and creamy. This will be the dressing that ties your salad together.

Step 4: Combine the Ingredients

In a large mixing bowl, combine the cooked and cooled elbow macaroni, chopped egg whites, 1/2 cup of chopped celery, and 1/4 cup of chopped red onion. Pour the creamy egg yolk dressing over the pasta mixture. Gently stir everything together until all the ingredients are well coated with the dressing.

Step 5: Chill the Salad

Cover the bowl with plastic wrap or a lid and refrigerate the salad for 1-2 hours. This chilling time allows the flavors to meld together and gives the salad a refreshing coolness that’s perfect for summer.

Step 6: Add the Bacon and Garnish

Just before you’re ready to serve the salad, add the 4 slices of crispy cooked bacon, crumbled, to the salad. Stir to combine, making sure to reserve a small portion of the bacon for garnishing. Garnish the salad with the remaining bacon crumbles and 2 sliced green onions.

Step 7: Serve and Enjoy

Your Deviled Egg Pasta Salad is now ready to serve. This dish is best enjoyed chilled, making it a great addition to any warm-weather gathering.

Tips for the Perfect Deviled Egg Pasta Salad

Cooking the Pasta: For the best texture, make sure to cook your pasta al dente. Overcooking can cause the pasta to become mushy when mixed with the dressing.
Hard-Boiled Eggs: If you’re short on time, you can cook the eggs in advance. Once fully cooled and dried, store them with their shells intact in an airtight container in the refrigerator for up to one week.
Smooth Dressing: To achieve a smooth and creamy dressing, a food processor is your best bet. If you don’t have one, you can mash the egg yolks through a fine mesh strainer or use a fork, though this may result in a few small lumps.
Storage: Keep the salad refrigerated until you’re ready to serve. If you’re making it ahead of time, wait to add the bacon and green onions until just before serving to maintain their crispness.
Refreshing the Salad: If the salad seems a little dry after being stored, add a couple of tablespoons of mayonnaise or pickle juice to bring back its creamy texture.

Frequently Asked Questions (FAQs)

How long can I store Deviled Egg Pasta Salad?

You can store this salad in an airtight container in the refrigerator for up to four days. Just be sure to give it a good stir before serving and add a little extra mayonnaise if needed to refresh the texture.

Can I make this salad ahead of time?

Yes, this salad is perfect for making ahead. You can prepare it a day in advance and store it in the refrigerator. Just remember to add the bacon and green onions just before serving to keep them crisp and fresh.

What can I use instead of bacon?

If you’re looking for a bacon substitute, you can use turkey bacon, diced ham, or even crispy fried onions for a different texture and flavor.

Can I add other vegetables to this salad?

Absolutely! Feel free to add other vegetables like diced bell peppers, cucumbers, or even pickles to customize the salad to your taste.

Is there a low-fat version of this recipe?

For a lighter version, you can substitute the mayonnaise with a light or reduced-fat mayonnaise, or use Greek yogurt for a tangy, creamy alternative.

How can I make this salad more flavorful?

To enhance the flavor, consider adding a dash of hot sauce or a teaspoon of paprika to the dressing. You can also sprinkle some fresh herbs like dill or parsley over the top before serving.

This Deviled Egg Pasta Salad is a versatile and delicious dish that will surely be a hit at your next summer gathering. Its creamy texture, tangy dressing, and savory bacon make it a crowd-pleaser that’s both satisfying and easy to prepare. Enjoy!