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Deviled Egg Pasta Salad Recipe

Description A delicious fusion of classic deviled eggs and pasta salad, this creamy dish combines tender pasta with a rich, tangy dressing made from egg yolks. Perfect for potlucks, picnics, or as a satisfying side dish for any occasion.  
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 356
Ingredients Method Notes

Ingredients
  

  • 6 hardboiled eggs yolks separated from whites
  • 8 oz small pasta ditalini, elbow macaroni, or small penne
  • 3/4 cup mayonnaise full-fat preferred
  • 1 tbsp Dijon mustard
  • 1 tbsp vinegar or lemon juice
  • 1 clove garlic minced or mashed
  • 1/2 tsp kosher salt or to taste
  • 1/2 tsp smoked paprika plus extra for garnish
  • 1/8 tsp cayenne pepper optional
  • 1/4 cup red onion finely chopped
  • 1/4 cup green onions sliced (plus more for garnish)
  • 4 strips cooked bacon crumbled (optional)

Method
 

  1. Cook the pasta: Boil pasta in salted water until tender. Drain and rinse under cold water to cool completely. This stops the cooking process and prevents the pasta from becoming mushy in the salad.
  2. Prepare the eggs: Peel hardboiled eggs and separate the yolks from the whites. Press the yolks through a mesh strainer into a large bowl to ensure they're smooth and free of lumps. Finely chop the egg whites and set them aside for later.
  3. Make the dressing: To the bowl with the strained egg yolks, add mayonnaise, Dijon mustard, vinegar or lemon juice, minced garlic, salt, smoked paprika, and cayenne pepper if using. Whisk all these ingredients together until you have a smooth, creamy dressing with a vibrant flavor.
  4. Combine pasta and dressing: Add the cooled pasta to the dressing and mix thoroughly until all pasta pieces are evenly coated with the creamy mixture.
  5. Add remaining ingredients: Gently fold in the chopped egg whites, finely chopped red onion, sliced green onions, and crumbled bacon if using. Mix carefully to maintain the texture of the ingredients while ensuring even distribution.
  6. Garnish and serve: Top the pasta salad with extra sliced green onions and a light sprinkle of smoked paprika for color and flavor. Serve immediately or refrigerate until ready to serve.

Notes

  • For best flavor, refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
  • This salad can be made up to 24 hours in advance, but may need additional dressing if it sits overnight as the pasta will absorb some of the moisture.
  • To make this dish ahead of time, you can cook the pasta and eggs a day in advance and store them separately in the refrigerator.
  • For a lighter version, substitute half of the mayonnaise with Greek yogurt.
  • For added crunch, consider adding diced celery or bell peppers.