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This Deviled Egg Pasta Salad combines tender elbow macaroni, creamy deviled egg dressing, chopped hard-boiled eggs, and crispy bacon for the ultimate summer side dish. It’s rich, tangy, flavorful, and perfect for BBQs, picnics, potlucks, or easy lunches throughout the week!
For more crowd-pleasing potluck salad ideas, try my Summer Pasta Salad, Easy Macaroni Salad or this classic Creamy Potato Salad With Eggs.
Why you’ll love this deviled egg pasta salad recipe!
Why choose between deviled eggs or egg salad and pasta salad? You can have both with this easy deviled eggs pasta salad recipe!
Hard-boiled eggs combine with elbow macaroni and crisp bacon. Then, we toss it all with a creamy, seasoned mayo-based dressing.
Make a large batch for meal prep, or bring it to your next BBQ or picnic. It’s the perfect way to use up leftover hard-boiled eggs. Plus, it pairs wonderfully with grilled BBQ chicken or pulled pork sliders!
- Perfect for summer gatherings: It’s easy to make ahead and ideal for cookouts, picnics, and potlucks.
- Loaded with flavor: Dijon mustard, paprika, bacon, and garlic give this pasta salad bold deviled egg flavor.
- Great for meal prep: Leftovers taste even better the next day after the flavors blend together.
- Budget-friendly: Made with simple pantry staples and inexpensive ingredients.
(For another pasta salad favorite, try this zesty Easy Italian Pasta Salad!)
Table of Contents
Ingredients Notes
See recipe card below this post for ingredient quantities and full instructions.
- Elbow pasta – Small pasta shapes work best for holding onto the creamy dressing.
- Hard-boiled eggs – Use perfectly cooked hard-boiled eggs for the best texture and flavor.
- Mayonnaise – Creates the creamy deviled egg-style dressing.
- Dijon mustard – Adds classic tangy deviled egg flavor.
- Apple cider vinegar – Brightens the dressing with a little acidity.
- Minced garlic – Adds savory flavor.
- Salt and pepper – Essential for seasoning the pasta salad.
- Paprika – Smoked paprika works well for extra flavor.
- Cayenne pepper – Optional, but adds a little heat.
- Green onions – Add freshness and crunch.
- Cooked bacon – Adds salty, smoky flavor and texture.
Variations
- Use 1 1/2 teaspoons of garlic powder in place of minced garlic.
- Use only egg whites to make the pasta egg salad a little bit lighter. Make 10 hard-boiled eggs. Then, discard the egg yolks, using only 10 cooked egg whites.
- Add 2 Tablespoons of pickle juice, sweet pickle relish, or chopped dill pickles in place of the apple cider vinegar.
- Add some chopped bell peppers to give the pasta salad a summery flavor and an extra crunch.
- Replace the mayonnaise with sour cream or unsweetened Greek yogurt for a lighter version.
- Add red onion for a tangy flavor and a bit of crunch.
How to Make Deviled Egg Macaroni Pasta Salad
- Prepare the eggs: Boil the eggs until hard-boiled, then cool them completely in cold water. Peel the eggs and remove the yolks. Place the yolks in a large bowl and roughly chop the egg whites.
- Make the dressing: Mash the egg yolks with a fork until crumbly. Stir in the mayonnaise, Dijon mustard, apple cider vinegar, garlic, salt, pepper, paprika, and cayenne.
- Add the pasta: Stir the cooked pasta into the dressing until evenly coated.
- Finish the salad: Gently fold in the chopped egg whites, green onions, and bacon. Refrigerate until cold before serving for the best flavor.
Serving Suggestions
Deviled egg pasta salad is a great side dish for a barbecue or picnic. It is delicious alongside a perfectly cooked burger or hot dogs. Make some corn on the cob and a blackberry cobbler and you will have a perfect, summery meal!
Or, serve it with crackers or in sandwich bread for a quick and easy lunch.
How to Store Deviled Egg Pasta Salad
Keep leftovers in an airtight container in the refrigerator for 3-5 days. The creamy dressing and eggs do not freeze well, so I don’t recommend freezing this recipe!
Frequently Asked Questions
Yes! In fact, it tastes even better after chilling for a few hours or overnight.
Small pasta shapes like elbow macaroni, shells, or rotini work best.
Absolutely. Simply leave the bacon out for a vegetarian version.
Stored properly in the refrigerator, it will stay fresh for up to 5 days.
More Summer Salad Recipes
Pasta
Bow Tie Pasta Salad
No Bake Desserts
Orange Fluff Salad
Side Dishes
Easy Pea Salad
Soups and Salads
Easy Macaroni Salad
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Deviled Egg Pasta Salad
Equipment
- Large pot and strainer
- Large mixing bowl
- Measuring cups
- measuring spoons
- Fork
- Rubber spatula
- knife
Ingredients
- ½ pound elbow pasta, cooked
- 6 hardboiled eggs
- 1 cup mayonnaise
- 2 Tablespoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper, optional
- 3 Tablespoons chopped green onions
- ¼ cup cooked, crumbled bacon
Instructions
- Peel the hard-boiled eggs and remove the yolks. Put the yolks in a medium-sized mixing bowl and set aside.6 hardboiled eggs
- Roughly chop the hard-boiled egg whites and set aside.
- Use a fork to break the egg yolks into fine crumbles. Add the mayonnaise, mustard, vinegar, garlic, salt, pepper, paprika, and cayenne pepper to the bowl with the yolks and stir well.1 cup mayonnaise, 2 Tablespoons Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon minced garlic, ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon paprika, ¼ teaspoon cayenne pepper, optional
- Add the cooked, cooled pasta to the bowl and toss the pasta, coating it in the mayonnaise mixture.½ pound elbow pasta, cooked
- Add the chopped egg whites, green onions, and bacon and toss again.3 Tablespoons chopped green onions, ¼ cup cooked, crumbled bacon
- Enjoy immediately, or store in an airtight container in the fridge.
Notes
- Cook the pasta just to al dente so it doesn’t become mushy.
- Let the pasta salad chill before serving so the flavors have time to blend together.
- Mash the egg yolks very well for an extra creamy dressing.
This Deviled Egg Pasta Salad is the perfect summer side dish.
Pasta + eggs + bacon — so good!
Yum, this looks sooo good!
Super simple and full of flavor. I’ll be making this again soon!
This was such a hit with my family! My husband went back for thirds.