Deviled Egg Pasta Salad

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Creamy, tangy pasta salad inspired by deviled eggs—perfect for picnics and potlucks!

Ingredients

  • 6 hard-boiled eggs, yolks separated from whites

  • 8 oz small pasta (ditalini, elbow macaroni, or small penne)

  • ¾ cup mayonnaise (full-fat preferred)

  • 1 tbsp Dijon mustard

  • 1 tbsp vinegar or lemon juice

  • 1 clove garlic, minced or mashed

  • ½ tsp kosher salt (or to taste)

  • ½ tsp smoked paprika (+ extra for garnish)

  • ⅛ tsp cayenne pepper (optional)

  • ¼ cup red onion, finely chopped

  • ¼ cup green onions, sliced (+ more for garnish)

  • 4 strips cooked bacon, crumbled (optional)

Instructions

1. Cook the pasta

  • Boil in salted water until tender.

  • Drain and rinse under cold water to cool completely.

2. Prep the eggs

  • Peel and separate yolks from whites.

  • Press yolks through a mesh strainer into a large bowl for an extra-smooth texture.

  • Finely chop egg whites and set aside.

3. Make the dressing

  • To the yolks, whisk in mayonnaise, Dijon mustard, vinegar/lemon juice, garlic, salt, smoked paprika, and cayenne until creamy.

4. Assemble

  • Add cooled pasta to the dressing and toss until coated.

  • Gently fold in chopped egg whites, red onion, green onion, and bacon (if using).

5. Serve

  • Garnish with extra green onions and a sprinkle of paprika.

  • Serve immediately or chill for 30–60 minutes to let flavors meld.

Tips & Variations

  • Add chopped pickles, fresh dill, or chives for extra zing.

  • Omit bacon for a meat-free version.

  • Toss in diced celery, bell peppers, or peas for crunch.

  • Use vegan mayo and skip eggs for a plant-based alternative.

If you’d like, I can also give you a WW-friendly lightened-up version of this recipe so it’s lower in points without losing flavor. Would you like me to do that next?

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