Learn how to make this delicious and unique deviled egg pasta salad, which combines the flavors of deviled eggs, bacon, and pasta into one tasty salad.
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I first made this deviled egg pasta salad on a lazy Sunday when I had leftover hard‑boiled eggs and bacon in the fridge. The idea of folding classic deviled egg filling into a chilled pasta salad felt indulgent but practical — creamy, tangy, and savory all in one bowl. It’s an excellent bring‑along for picnics, summer potlucks, or a weeknight side that doubles as a main for lunch. If you like reimagined comfort food, this mashup is for you; it’s comfortingly familiar with a playful twist, and it reheats — or rather chills — beautifully. For other creative recipe pairings, I sometimes serve this alongside a hearty applesauce cake twist for dessert at casual gatherings.
Why you’ll love this dish
This salad brings the best bits of deviled eggs — sharp mustard, creamy yolk, and a hint of vinegar — into a pasta base that makes it more filling and shareable. It’s:
- Crowd‑friendly: parties, BBQs, and potlucks.
- Flexible: doubles as a side or a light main with extra bacon or greens.
- Quick to assemble if you have hard‑boiled eggs on hand.
“A grown‑up twist on a childhood favorite — everyone asked for seconds.” — potluck reviewer
Why it stands out: the deviled egg flavors are built into the dressing (yolk + mayo + mustard), not just a garnish, so every bite tastes like a classic deviled egg but with crunchy celery and smoky bacon for texture. It’s a nostalgic, modern comfort dish.
The cooking process explained
Before you begin: the recipe involves boiling eggs, cooking bacon, boiling pasta, and mixing a yolk‑based dressing. Plan about 20–35 minutes active time plus chilling. Steps at a glance:
- Hard‑boil eggs and separate yolks for the dressing.
- Crisp bacon and chop veggies.
- Cook and cool pasta to salad temperature.
- Whisk a deviled‑egg style dressing from the egg yolks, mayo, mustard, and spices.
- Toss everything together and chill so flavors meld.
This overview helps you understand timing (eggs and pasta can be made ahead) and which steps must cool before mixing to keep the salad creamy and safe.
Gather these items
- 12 oz short pasta (elbow, rotini, or small shells) — cooked al dente and cooled
- 6 large eggs (4 for the salad whole, 2 extra yolks for the dressing)
- 6–8 slices bacon, cooked crisp and chopped
- 1/2 cup mayonnaise (use good quality for best flavor)
- 1 tsp yellow mustard (or 1/2 tsp Dijon for a sharper note)
- 1–2 tsp white vinegar or pickle juice (to taste)
- 1/3 cup finely diced celery
- 2 tbsp chopped dill pickles or sweet relish
- 1–2 tbsp finely chopped chives or green onions
- 1/2 tsp smoked paprika (plus extra for garnish)
- Salt and black pepper to taste
- Optional: 1/4 cup sour cream or Greek yogurt to lighten the dressing
Ingredient notes/substitutions:
- For a lighter version, swap half the mayo for plain Greek yogurt.
- If you prefer no pork, use turkey bacon or chopped smoked tempeh.
- If you want extra richness, fold in an additional chopped hard‑boiled egg.
(If you’re building a full spread, you might enjoy pairing contrasts: something warm like a potato corn chowder is a cozy match.)
Directions to follow
- Hard‑boil the eggs: Place eggs in a saucepan, cover with cold water, bring to a gentle boil, then remove from heat and cover; let sit 10–12 minutes. Transfer to an ice bath, peel, and cool. Reserve two yolks for the dressing and chop the remaining four eggs.
- Cook pasta: Boil pasta in salted water until al dente, drain, and run under cold water or plunge into an ice bath to stop cooking. Drain well.
- Crisp bacon: Fry bacon until crisp, drain on paper towels, and chop. Save a tablespoon of the bacon drippings if you like a faint smoky boost in the salad.
- Make the dressing: Mash the two reserved yolks in a bowl. Whisk in mayonnaise, mustard, vinegar/pickle juice, smoked paprika, salt, and pepper. If using, whisk in sour cream or yogurt for a lighter texture.
- Combine: In a large bowl, mix cooled pasta, chopped eggs, bacon, celery, pickles/relish, and chives. Pour dressing over the salad and toss until evenly coated.
- Chill and garnish: Refrigerate at least 30 minutes (preferably 1–2 hours) so flavors meld. Before serving, sprinkle extra smoked paprika and additional chives or crumbled bacon on top.
Short, action‑oriented steps keep the flow easy to follow and help avoid overmixing the pasta, which can make it gummy.
Best ways to enjoy it
Serve chilled on a large platter or in a shallow bowl so the dressing distributes evenly. Pairing ideas:
- Serve alongside grilled chicken or burgers for a BBQ spread.
- Offer with crusty bread and a simple green salad for a picnic lunch.
- For an appetizer tray, spoon onto lettuce cups for bite‑sized portions.
For casual entertaining, garnish with halved hard‑boiled eggs and a sprinkle of paprika to emphasize the deviled‑egg theme. If you want a contrasting hot/cool menu, this salad pairs nicely with baked or grilled mains and a crusty bread; for a complementary comfort pairing, consider a mild soup like potato‑corn chowder or a vinaigrette‑dressed green salad. If you need dessert ideas after this savory dish, try something with warm spices to round things out.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3 days. Keep it chilled — mayonnaise and eggs are perishable, so don’t leave the salad out at room temperature for more than 2 hours.
- Freezing: Not recommended. Mayo and hard‑boiled eggs don’t freeze well; texture will degrade.
- Make‑ahead: You can make components a day ahead — cook eggs and bacon and store separately. Combine and chill the final salad within 24 hours of serving.
- Safety: Always cool cooked pasta and eggs before sealing to avoid condensation and bacterial growth. If it smells off or has been out longer than 2 hours in warm conditions, discard.
Helpful cooking tips
- Use room‑temperature ingredients when whisking the dressing — it emulsifies more smoothly.
- To avoid a watery salad: drain pasta thoroughly and pat chopped veggies dry.
- If the dressing tastes flat, a splash of pickle juice or a teaspoon of mustard will brighten it up.
- For crisp bacon without fuss, bake it on a rimmed sheet pan at 400°F (200°C) for 15–20 minutes; it fries evenly and the rack keeps it out of grease.
- Chop eggs gently; overhandling makes them mealy. Use a sharp knife or an egg slicer.
These tips come from testing variations in texture and flavor — small adjustments change the finished texture significantly.
Creative twists
- Southern style: Add chopped pimento and swap the mustard for a touch of Creole mustard.
- Low‑carb: Replace pasta with cauliflower florets or a scramble of shredded cabbage.
- Vegan: Use crumbled firm tofu (seasoned with kala namak for eggy sulfur notes) and vegan mayo; replace bacon with smoky tempeh bits.
- Mediterranean take: Fold in chopped roasted red peppers, kalamata olives, and replace mayo with a yogurt‑tahini dressing for a tangier profile.
- Extra protein: Stir in cubed cooked chicken or extra hard‑boiled eggs for a heartier main.
Mix and match these ideas when you want to tailor the salad to diets or seasonal produce.
Your questions answered
Q: How long does this keep in the fridge?
A: Up to 3 days in an airtight container. Eggs and mayo limit its fridge life; always smell and inspect before eating.
Q: Can I use jarred deviled egg filling or store‑bought dressing?
A: You can, but mixing your own yolk‑based dressing yields a fresher, less sweet deviled egg flavor. If using jarred dressing, taste and adjust acidity with a splash of vinegar.
Q: Is it okay to skip the bacon?
A: Yes. The salad still works well without bacon; add a pinch of smoked paprika or smoked salt to mimic the smokiness.
Q: Can I prep this the day before?
A: Yes — prepare eggs, bacon, and pasta separately a day ahead. Toss them with the dressing the morning of serving for best texture.
Q: Any tips for egg boiling consistency?
A: Use room‑temperature eggs and an ice bath after cooking. For fully set yolks that mash smoothly, simmer and then rest covered off heat for 10–12 minutes.
Conclusion
If you want to see a vintage potluck version of this concept, the Church potluck deviled egg pasta salad archive shows how this idea has long been a crowd favorite. For another home cook’s full recipe notes and measurements to compare techniques, check out PatternPrincess’s deviled egg pasta salad recipe. And if you’d like additional serving ideas and tweaks from a food blogger who experiments with textures, read the notes at A Paige of Positivity’s deviled egg pasta salad notes.
Deviled Egg Pasta Salad
Ingredients
Method
- Hard-boil the eggs by placing them in a saucepan, covering with cold water, bringing to a gentle boil, then removing from heat and covering; let sit for 10–12 minutes. Transfer to an ice bath, peel, and cool. Reserve two yolks for the dressing and chop the remaining four eggs.
- Boil the pasta in salted water until al dente, drain, and run under cold water or plunge into an ice bath to stop cooking. Drain well.
- Fry the bacon until crisp, drain on paper towels, and chop. Save a tablespoon of the bacon drippings if desired for a smoky boost.
- Mash the two reserved yolks in a bowl. Whisk in mayonnaise, mustard, vinegar/pickle juice, smoked paprika, salt, and pepper. If using, whisk in sour cream or yogurt for a lighter texture.
- In a large bowl, mix cooled pasta, chopped eggs, bacon, celery, pickles/relish, and chives.
- Pour dressing over the salad and toss until evenly coated.
- Refrigerate for at least 30 minutes (preferably 1–2 hours) so flavors meld. Before serving, sprinkle extra smoked paprika and additional chives or crumbled bacon on top.
