Deviled Egg Pasta Salad Recipe – Creamy, Tangy & Make‑Ahead Friendly

  

If you love deviled eggs and a good pasta salad, this Deviled Egg Pasta Salad is about to become your new summertime favourite. It’s creamy, tangy, and loaded with all the comforting flavours you’d expect — tender elbow macaroni, perfectly cooked hard‑boiled eggs, smoky bacon, and a deviled‑egg inspired dressing that brings everything together in the most delicious way. 

It’s rich without being heavy, easy to make ahead, and just right for BBQs, potlucks, or simple weekday lunches when you want something satisfying and familiar. A true crowd‑pleaser that tastes even better after a little chill time in the fridge. 

 

This was  a salad that I had wanted to try for quite a while. We all love Deviled Eggs and we love pasta salad, so combining the two loves just seemed like genius to me!  This is salad season and I am trying to give as many cold salads a go as I can. Variety is the spice of life!

This was a particularly delicious version with tender pieces of macaroni and a rich egg yolk dressing, which was flavored with all of the usual deviled egg suspects, a snappy Dijon mustard, delicious kewpie mayonnaise and a slight tang from the use of cider vinegar.  Salt, pepper, garlic and paprika completed the flavor profile of the dressing.

In addition to the macaroni there were chopped egg white, smoky crumbled crispy bacon bits and sharp spring onions. A delicious trifecta of tastes and textures.  

This was really delicious and did indeed taste quite a bit like Deviled Eggs! All of the flavors and textures went very well together, with the balance between them being perfect. We enjoyed this along with some other goodies for our Canada Day celebrations!  I did cut the original recipe in half and this was just enough for both Eileen and I to enjoy on the day and as leftovers the next day. 

If you enjoy pasta salads and are looking for something a tiny bit different I  highly recommend!

 

INGREDIENTS NEEDED

TO MAKE

DEVILED EGG PASTA SALAD

As I always say, simple ingredients put together in the most delicious way.

• 1 cup (230g) elbow macaroni
• 3 hard boiled eggs
• 1/2 cup (115g) good quality mayonnaise
• 1 TBS Dijon mustard
• 1/2 tsp cider vinegar
• 1/4 tsp garlic powder
• salt and white pepper to taste
• 1/4 tsp paprika plus more to sprinkle
• 2 spring onions, washed, trimmed, chopped and divided
• 2 TBS crumbled cooked bacon

 

NOTES ON INGREDIENTS

• I used elbow macaroni, but you can use any short or small shaped pasta. Use one which will hug the dressing.
• I use my electric egg boiler to hard boil my eggs. It gives perfectly cooked eggs every time.
• When boiling eggs, bear in mind that older eggs peel easier than fresh eggs.
• I used Kewpie Mayonnaise.
• Dijon mustard gives a mellow warmth without it being to vinegary.
• You could use one clove of garlic, peeled and finely minced instead of the garlic powder
• I used Kirkland cooked bacon crumbles. They are made from real bacon.

 

HOW TO MAKE

DEVILED EGG PASTA SALAD

This is not very difficult to make at all. Just follow the directions and you will be in like Flynn!

1. Cook the macaroni to al dente according to the package directions. Drain well. Rinse in cold water and drain again. Place into a medium sized bowl. (Rinsing it is very important. This helps to rinse off any starch and will help to keep the pasta from sticking together. It is also important that you drain it very well.)
2. Remove the yolks from the eggs and coarsely chop the whites. Place the whites in the bowl with the pasta. (Don't chop the egg whites too finely, neither should you leave them in really large pieces.)
3. Mash the yolks really well in a smaller bowl. (I usually grate mine with a micro plane grater.) Stir in the Dijon mustard, cider vinegar and all of the seasonings. Mix well together. Taste and adjust as desired. (Its important to taste and adjust as needed.)
4. Add the crumbled bacon and all but 2 TBS of the chopped onion to the pasta and egg whites. Toss together to combine. (The reserved onion will be used as a garnish. If desired you can save a bit of the bacon to sprinkle over top as well.)
5. Fold in the yolk and mayonnaise mixture. Combine thoroughly. Spoon into a serving bowl.
6. Sprinkle the top with a bit more paprika and the remaining green onions. (As I said you can also save a bit of bacon to sprinkle over top.)
7. Cover and refrigerate until you are ready to serve. (This will keep for up to four days.)

 

FIVE RULES TO FOLLOW 

WHEN MAKING PASTA SALADS

1. Always make sure to use the right type of pasta shape for your particular salad. This depends on the dressing you are using. A vinaigrette dressing is suited to almost any shape, but if you are using a creamy dressing you will want to use a pasta which will hug onto and hold the dressing. 

2. Take care not to over cook the pasta, or under cook the pasta.  Remember your pasta will absorb some of the dressing and soften a bit upon standing, so you want your pasta to be cooked just to al dente.  Crunchy under-cooked pasta is never good any time.  Follow the  directions included on your package of pasta to get it right! 

3. Make sure you season your pasta right, which means cooking it in salted boiling water, and then tasting it when its done. If you think it needs a bit more salt or pepper then add it. Just be careful not to add too much. You cannot remove what is already done.

4. Unless otherwise directed do not dress your pasta salads while the pasta is still warm.  Warm pasta will soak up all of your dressing and leave you with a dry pasta salad. You can add half of the dressing while it is still warm, but hold off on adding the remainder until the salad is completely cold.

5.  Take care not to make your salad too far in advance or you will end up with a bowl of soggy pasta. Making it on the day you are actually going to serve it is a great rule of thumb to follow.

If you follow these five rules there is no reason why your pasta salads can not all be delicious and popular at any gathering!

One final rule, less is more!  Don't be tempted to go overboard with either the dressing or the add ins!

 

FREQUENTLY ASKED QUESTIONS

CAN THIS TASTY SALAD BE MADE AHEAD OF TIME?

Yes, in fact it tastes even better after sitting for a time. Just make, cover and refrigerate it for up to 24 hours. You may need to add a bit more mayonnaise as the macaroni will absorb some of the dressing as it sits.

WHAT PASTA SHAPES WORK BEST IN THIS SALAD?

Small shapes that will cup the dressing work best. Elbow macaroni, small shell macaroni, ditalini, rotini.

CAN I LEAVE OUT THE BACON?

Yes, for a vegetarian version you can absolutely leave out the bacon.

HOW LONG WILL THIS SALAD KEEP?

Tightly covered and refrigerated, this salad will keep for up to four days.

 

A FEW OTHER PASTA SALAD RECIPES TO ENJOY

We love pasta salads and there is no end to their variety. Here are a few more for you to enjoy!

BACON & TOMATO PASTA SALAD - A hearty, summer‑ready salad. Tender fusilli is tossed with crisp smoky bacon, sweet cherry tomatoes, snappy spring onions, and crunchy celery, all wrapped in a creamy, tangy blend of good mayonnaise, blue cheese dressing, and a splash of cider vinegar for brightness. It’s the kind of dish that feels familiar and comforting, yet still special enough for luncheons, potlucks, or a sunny supper on the patio. Save a handful of bacon to sprinkle over the top before serving — that final smoky crunch makes every bite irresistible. A true winner‑winner, and one guaranteed to disappear quickly from the bowl.

MACARONI COLESLAW - Macaroni Coleslaw is the kind of joyful summer mash‑up that makes you wonder why we haven’t all been combining these two classics forever. It’s crisp, creamy, and wonderfully textured — a tumble of crunchy cabbage, carrots, cucumber, celery, green pepper, spring onions, and those irresistible little bites of water chestnut for extra snap . Tender ditalini (or any nook‑and‑cranny pasta you love) catches every drop of the sweet, tangy, creamy dressing, making each forkful a perfect balance of freshness and comfort

 

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Yield: Serves 4

Author: Marie Rayner

Deviled Egg Pasta Salad

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

A rich and delicious pasta salad with a tangy deviled egg dressing. Perfect to serve for picnics and cook-outs!

Ingredients

• 1 cup (230g) elbow macaroni
• 3 hard boiled eggs
• 1/2 cup (115g) good quality mayonnaise
• 1 TBS Dijon mustard
• 1/2 tsp cider vinegar
• 1/4 tsp garlic powder
• salt and white pepper to taste
• 1/4 tsp paprika plus more to sprinkle
• 2 spring onions, washed, trimmed, chopped and divided
• 2 TBS crumbled cooked bacon

Instructions

1. Cook the macaroni to al dente according to the package directions. Drain well. Rinse in cold water and drain again. Place into a medium sized bowl.
2. Remove the yolks from the eggs and coarsely chop the whites. Place the whites in the bowl with the pasta.
3. Mash the yolks really well in a smaller bowl. (I usually grate mine with a micro plane grater. Stir in the Dijon mustard, cider vinegar and all of the seasonings. Mix well together. Taste and adjust as desired.
4. Add the crumbled bacon and all but 2 TBS of the chopped onion to the pasta and egg whites. Toss together to combine.
5. Fold in the yolk and mayonnaise mixture. Combine thoroughly. Spoon into a serving bowl.
6. Sprinkle the top with a bit more paprika and the remaining green onions.
7. Cover and refrigerate until you are ready to serve.

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