Egg Salad Pasta Salad

4.80 from 5 votes

Make this creamy egg salad pasta with macaroni, bacon, and mayonnaise - perfect for picnics, potlucks, or quick meals.

Prep Time20

Cook Time10

Total Time30

Course: Pasta and Rice

Cuisine: American

Servings: servings

Calories: 267kcal

Author: Adina

Cook pasta: 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.
9 oz macaroni
Cook the eggs for 8 minutes. Drain them and let them cool slightly.
5 eggs
Crush the yolks: Halve the hard-boiled eggs and remove their yolk. Place the yolks in a salad bowl and mash them with a fork.
Make the dressing: 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.
3 teaspoons Dijon mustard + 3 tablespoons mayonnaise + ¼ teaspoon sweet or smoked paprika + cayenne pepper to taste
Cook bacon: Heat a large pan and fry the bacon slices until crispy. Place them on paper towels to remove the excess fat. Chop the bacon into small pieces and add to the bowl.
5 slices bacon
Combine pasta salad: Finely chop the egg whites, pickles, onion, and chives, and add them to the salad as well. Mix well and add more salt and pepper to taste.
7 oz pickled cucumbers + 1 small onion + 1 small bunch of chives + fine sea salt and ground black pepper

Eggs: You can use leftover hard-boiled eggs. You can also cook the eggs a few days in advance and keep them refrigerated until needed.
Pickles: Dill pickles, sour cucumbers, or gherkins are all fine. Use your favorite sort.