Deviled Egg Pasta Salad
Deviled Egg Pasta Salad combines tender elbow macaroni noodles, hard-boiled eggs, and crunchy bacon in creamy seasoned dressing for a summer picnic side dish!
Servings: 8 servings
Calories: 375kcal
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.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 23g | Protein: 10g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 473mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 0.5mg | Calcium: 32mg | Iron: 1mg