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Deviled Egg Pasta Salad

A creamy and tangy pasta salad that combines the classic flavors of deviled eggs with pasta, making for a crowd-friendly dish perfect for potlucks and picnics.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Eggs
  • 12 oz short pasta (elbow, rotini, or small shells), cooked al dente and cooled
  • 6 large hard-boiled eggs 4 whole for the salad, 2 extra yolks for the dressing
Dressing and Seasonings
  • 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
  • 1/2 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
Vegetables and Bacon
  • 6-8 slices bacon cooked crisp and chopped
  • 1/3 cup finely diced celery
  • 2 tbsp chopped dill pickles or sweet relish
  • 1-2 tbsp finely chopped chives or green onions

Method
 

Preparation
  1. 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.
  2. 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.
  3. Fry the bacon until crisp, drain on paper towels, and chop. Save a tablespoon of the bacon drippings if desired for a smoky boost.
Making the Dressing
  1. 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.
Combining Ingredients
  1. In a large bowl, mix cooled pasta, chopped eggs, bacon, celery, pickles/relish, and chives.
  2. Pour dressing over the salad and toss until evenly coated.
Chilling and Serving
  1. 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.

Notes

Make ahead by preparing eggs, bacon, and pasta separately a day ahead. Toss with dressing the day of serving for best texture. Store in an airtight container for up to 3 days.