Deviled Egg Pasta Salad
Deviled Egg Pasta Salad combines two classic recipes into one delicious creamy summer salad that’s sure to be the hit of your next BBQ or cookout.
What happens when you combine the classic deviled egg with summer’s popular pasta salad? You get the best of both dishes in one creamy delicious salad. Deviled Egg Pasta Salad is such a fun recipe to make and enjoy at your next summer get-together.
It’s no secret that I love deviled eggs. I also love pasta salads like this one which combines coleslaw with macaroni salad. Growing up, my dad would make a macaroni salad recipe from the back of the box of Creamettes macaroni. This recipe – minus the peas – is what he used. So good!
I could eat the whole tray of deviled eggs when I make them, but I am nice and share. Too bad I didn’t think of combining the two recipes long before now as they would be such a hit at family get-togethers and BBQs. This salad also goes great with this Beef Sliders Recipe.
Other Recipes to Enjoy:
- Grilled Pineapple with Maple Syrup Glaze
- Slow Cooker BBQ Green Beans with Bacon
- Grilled Ham Steak with Honey Mustard
- Glaze Grilled Strawberry Shortcake
Ingredients
- hard-boiled eggs
- elbow macaroni
- mayonnaise
- Dijon mustard
- garlic
- onion
- celery
- spices and seasonings
- bacon
- green onions, optional
Instructions
How to Make Hard Boiled Eggs
This recipe uses 6 hard-boiled eggs and while making them isn’t hard, there are a couple of tips I stand by. I use this method when I make egg salad, too.
- Fill up a large saucepan halfway with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a tsp of white vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).
- Bring the water to a rolling boil. Cover, and remove from heat. Let sit covered for 15 minutes.
- Drain hot water from the pan and run cold water over the eggs. Add some ice to help in the cooling process. It doesn’t hurt to shake the pan with the ice and eggs in it and let the shells crack a bit. This will just help them to peel easier. Let sit in the cool water for a few minutes, changing the water if necessary to keep it cool.
- Peel the eggs under cool running water.
Making the pasta salad
Once you have your eggs cooked, slice them in half lengthwise and scoop out the egg yolks, just as you would if you were making deviled eggs. Place the yellow yolks in a large mixing bowl and mash them with a fork.
Chop the whites and place them in a small bowl; set aside.
Cook the macaroni according to package directions, drain and rinse with cool water. Let drain.
In the large bowl with the mashed yellow yolks add the mayonnaise, Dijon mustard, vinegar, garlic, salt, paprika, and pepper; mix well.
Add the cooked pasta to the bowl with the yolk mixture and stir with a wooden spoon to coat the macaroni. Then add the red onion, green onion, celery, bacon pieces, and egg whites. Stir to combine.
Chill in an airtight container if not serving immediately. Garnish with more green onion and bacon, if desired.
Deviled Egg Pasta Salad Recipe
Deviled Egg Pasta Salad
Ingredients
- 6 hard boiled eggs
- 8 ounces uncooked elbow macaroni
- 3/4 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon white vinegar
- 1 clove garlic, grated finely
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon pepper
- salt to taste
- 2 tablespoons red onion, finely diced
- 1/4 cup celery, finely diced
- 2 tablespoons green onion, sliced
- 1/4 cup cooked bacon pieces
Instructions
How to Make Hard Boiled Eggs
- Fill up a large saucepan halfway with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a tsp of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).
- Bring the water to a rolling boil. Cover, and remove from heat. Let sit covered for 15 minutes.
- Drain hot water from pan and run cold water over the eggs. Add some ice to help in the cooling process. It doesn't hurt to shake the pan with the ice and eggs in it and let the shells crack a bit. This will just help them to peel easier. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
- Peel the eggs under cool running water.
Making the Pasta Salad
- Once you have your eggs cooked, slice them in half lengthwise and scoop out the yellow yolks, just as you would if you were making deviled eggs. Place the yellow yolks in a large bowl. Chop the whites and set aside.
- Cook the macaroni according to package directions, drain and rinse with cool water. Let drain.
- Mash the yellow yolks with a fork in a large bowl and then add the mayonnaise, Dijon mustard, vinegar, garlic, salt, paprika, and pepper; mix well.
- Add the macaroni to the bowl with the yolk mixture and stir to coat the macaroni. Then add the red onion, green onion, celery, bacon pieces, and egg whites. Stir to combine. Chill if not serving immediately. Garnish with more green onion and bacon, if desired.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
More Pasta Salads to Enjoy
- Orzo Pasta Salad with Feta Cheese – packed with vegetables and a zesty Italian dressing, this pasta salad does not disappoint
- Summertime Pasta Salad – colorful, fresh and full of flavor from all of the vegetables
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Enjoy!
