Deviled Egg Pasta Salad Recipe (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 hardboiled eggs
02 -
8 ounces ditalini, small penne, or elbow macaroni
→ Dressing
03 -
¾ cup mayonnaise
04 -
1½ tablespoons Dijon mustard
05 -
1 teaspoon white vinegar or fresh lemon juice
06 -
1 clove garlic, finely minced or crushed
07 -
½ teaspoon kosher salt
08 -
¼ teaspoon smoked paprika, plus extra for garnish
09 -
¼ teaspoon cayenne pepper
→ Mix-ins and Garnish
10 -
2 tablespoons red onion, finely chopped
11 -
2 tablespoons green onions, chopped, plus extra for garnish
12 -
¼ cup cooked and crumbled bacon (optional)
# Instructions:
01 -
Bring a pot of water to boil and add a generous tablespoon of kosher salt. Cook your pasta according to package directions. Once done, drain and rinse under cool water to stop the cooking.
02 -
Peel your hardboiled eggs and separate the yolks from whites. Chop the whites into small pieces. Mash the yolks finely or press through a strainer into a large mixing bowl.
03 -
In the bowl with the egg yolks, mix in mayonnaise, Dijon mustard, vinegar, garlic, salt, paprika, and cayenne. Whisk until smooth and creamy.
04 -
Add the cooled pasta to your dressing and toss until well coated. Fold in the chopped egg whites, red onions, and green onions. Add crumbled bacon if using.
05 -
Top with a sprinkle of paprika and extra green onions for garnish. Serve right away or chill until ready to eat.
# Notes:
01 -
Can be made up to 24 hours in advance
02 -
Perfect for picnics and barbecues
03 -
Keeps well in the refrigerator for up to 3 days