Make this simple and creamy deviled egg pasta salad with macaroni, bacon, and mayo; it's a delicious way of using hard-boiled eggs.
This deviled egg pasta salad is so creamy and comforting that you will end up making it again and again.
What is a grill party without at least 2 or 3 pasta salads? Is it even possible to have such an event without a pasta salad?
It is easy to make and usually cheap as well. You can easily make it in large quantities for a bigger gathering, and it keeps quite well, so there is no stress if you have made too much of it. You can definitely enjoy it after a day or two as well.
If you have a good and easy pasta salad recipe, you need not worry about what to bring to any kind of potluck gathering, and if you bring this deviled egg pasta salad once, you can be sure that people will ask for it again and again. Check out German Noodle Salad or Deviled Egg Potato Salad, too.
Ingredients
I came up with this recipe as another way of dealing with leftover hard-boiled eggs. First I thought about making the Romanian Boeuf Salad, but then we have had so many potatoes already, I needed something else. So I thought a pasta salad with eggs would definitely be delicious. And it was!
So, I used macaroni instead of potatoes, kept the pickled cucumbers and the mayonnaise for the dressing, and enriched the salad with some delicious hearty bacon.
Eggs: Leftovers or freshly boiled and cooled hard-boiled eggs.
Mustard: Medium mustard or French Dijon mustard.
Mayonnaise: Your favorite brand.
Pickles: We like sweet and sour dill and mustard seed gherkins or pickled cucumbers in this deviled egg pasta salad and in many other salads. You can use them or any other (dill) pickles you happen to like.
See the recipe card for full information on ingredients and quantities.
How to make deviled egg pasta salad?
- Step #1: Cook the pasta and the eggs and let them cool slightly. Peel the eggs and remove the yolk.
- Step #2: Mix yolk with mustard, mayonnaise, paprika, cayenne pepper, and some salt and pepper. Add pasta and mix to coat.
- Step #3: Fry the bacon in a pan, then chop it. Add them to the salad.
- Step #4: Add chopped egg whites, pickled cucumbers, onion, and chives and add them to the salad as well. Adjust the taste.
Can I make this salad vegetarian?
Yes. Leave out the bacon or replace it with chopped olives, more herbs, finely cubed Gouda or cheddar cheese or/and roasted peppers.
Deviled Egg Pasta Salad
Ingredients
- 5 hard-boiled eggs
- 250 g/ 8.8 oz macaroni
- 3 teaspoons Dijon mustard
- 3 tablespoons mayonnaise
- ¼ teaspoon sweet or smoked paprika or a mixture of both
- cayenne pepper to taste
- 100 g/ 3.5 oz bacon thinly sliced
- 200 g/ 7 oz gherkins/pickled cucumbers
- 1 small onion
- small bunch of chives
- fine sea salt and pepper
Instructions
- Bring a large pot of water to a boil, add salt and cook the macaroni according to the packet's instructions. Drain well and let cool slightly while you prepare the rest.
- In the meantime, halve the hard-boiled eggs and remove their yolk. Place the yolks in a salad bowl and mash them with a fork.
- Add the mustard, mayonnaise, paprika, cayenne pepper, and some salt and pepper. Mix very well, then add the pasta to the bowl and mix well again to coat the macaroni with the dressing.
- Heat a large pan and fry the bacon slices until crispy. Place them on kitchen paper to remove the excess fat. Chop the bacon into small pieces and add to the bowl.
- Finely chop the egg whites, pickled cucumbers, onion and chives and add them to the salad as well. Mix well and add more salt and pepper to taste.
Thao @ In Good Flavor says
This pasta is right up my alley! You'e so right, this would be perfect for a potluck. But I'm not waiting for a potluck to make it. I'm adding extra eggs to the shopping list this weekend!
Albert Bevia says
This pasta salad looks absolutely delicious Adina, this is such a great recipe, one I must try, plus I love Dijon mustard 🙂
Angie@Angie's Recipes says
Can't remember when I last time had some REAL pasta! This look creamy, satisfying and moreish...a perfect spring dish, Adina.