Go Back
Deviled Egg Pasta Salad ready to serve
Print Recipe
No ratings yet

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.
Keyword: bacon, deviled egg pasta salad, deviled eggs, Macaroni Grill, pasta, pasta salad, salads


  • 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


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.