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Deviled Egg Pasta Salad
This Deviled Egg Pasta Salad takes everything you love about classic deviled eggs and turns it into a creamy, flavor-packed pasta salad. Loaded with bacon, herbs, and a tangy dressing, it’s the perfect side for cookouts, BBQs, and family gatherings.
Ingredients
PASTA SALAD
- 1 lb macaroni noodles
- 1 cup mayo
- 1/3 cup dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp hot sauce
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 celery stalks, thinly sliced
- 4 green onions, thinly sliced
- 1/2 bunch parsley, finely chopped
- 8 slices bacon, cooked and chopped
- 8-12 hard boiled eggs, diced
Instructions
- Bring a large pot of salted water to a boil and cook the macaroni noodles according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process, then let it cool completely.
- In a large mixing bowl, add the cooled pasta along with mayo, dijon mustard, apple cider vinegar, hot sauce, paprika, black pepper, and garlic powder. Stir everything together until the pasta is evenly coated in the creamy dressing.
- Add the sliced celery, green onions, and chopped parsley to the bowl. Mix thoroughly to distribute the fresh ingredients evenly throughout the salad.
- Gently fold in the chopped bacon and diced hard boiled eggs, being careful not to overmix so the eggs keep some texture. This step brings in that classic deviled egg flavor and richness.
- Taste the pasta salad and adjust seasoning as needed, adding more mayo, mustard, or salt to your preference. The flavors will continue to develop as it sits.
- Cover and refrigerate for at least 30 minutes before serving to allow everything to chill and the flavors to fully come together. Serve cold and enjoy.
