Loaded Deviled Egg Pasta Salad

This loaded deviled egg pasta salad takes classic deviled eggs to the next level. Pasta is tossed in creamy egg yolk and mayonnaise-based deviled egg filling. This hearty, creamy side dish is packed with delightful flavors and textures.

Why you’ll love this salad

1. Tastes just like deviled eggs with bacon. Has so many different flavors and textures.
2. This is going to be your go-to spring and summer side dish.
3. Pairs perfectly with BBQ main dishes.
4. Perfect for packing for potlucks and picnics.
5. Easy to make using minimal ingredients.
6. A great make-ahead recipe.

Ingredients

Pasta – you can use any small pasta. Ditalini, elbow macaroni, or rotini works best.

Eggs – Use a week-old egg to make hard-boiled eggs. Fresh eggs are hard to peel, and they are not ideal for deviled eggs. I make perfect hard-boiled eggs using the 5-5-5 instant pot method. To get more details, check the post Instant Pot hard boiled eggs.

Mayonnaise – Use full-fat regular mayonnaise for the best taste.

Red onion – adds flavor and, crunchy texture to the salad.

White vinegar – adds a bit of acid to the dressing.

Yellow Mustard or Dijon mustard – A hint of yellow mustard to enhance the savory flavor.

Garlic powder.

Smoked paprika – a must for any deviled egg recipes. It adds a nice smoky flavor.

Cayenne – For a hint of heat. Helps balance the richness in creamy mayo filling.

Bacon – Crispy bacon bits in deviled egg pasta salad add unbelievable texture and taste.

Green onions – add freshness and texture.

Salt & Pepper – Season to taste.

Additions & Substitution Ideas

1. Relish – adds a nice texture and pickle-y flavor to the salad. You can also add chopped baby dill pickles instead of relish.
2. Celery – finely diced celery, along with diced red onion, adds wonderful texture.
3. Add chopped pickled jalapenos to enhance flavor of deviled egg pasta salad.
4. If you don’t like the sharp, astringent flavor of red onion, you can use pickled red onion.
5. Use honey mustard for a slightly sweet flavor. Use spicy Dijon mustard or spicy brown mustard to add heat.
6. Substitute garlic powder with fresh garlic (minced).
7. Use chives instead of green onions.

Step-by-Step Instructions

Step 1: Cook eggs for 7-9 minutes to get perfect hard-boiled eggs.

Step 2: Immerse eggs immediately in the ice-cold water bath. Peel the skin off and set aside to cool down a bit.

Step 3: Boil water in a large pot. Add a generous amount of salt. Cook ditalini pasta as per packet instructions until it’s al dente.

Step 4: Drain and set aside.

Step 5: Cook bacon strips in a pan until browned and crispy.

Step 6: Remove it to a bowl. Once cooled enough, break it into small cubes.

Step 7: Cut hard-boiled eggs in half.

Step 8: Remove all the yolks and place them in a sieve over a bowl.

Steps 9 & 10: Mash the yolk with the back of the spoon to get a fine, powdery mix.

Step 11: Cut egg whites into small bits.

Step 12: Add mayonnaise, yellow mustard, white vinegar, garlic powder, cayenne pepper, smoked paprika, pepper, and salt to the yolk mash.

Step 13: Mix well.

Jo’s tip: if the yolk mix is too dry, you can add a splash of milk or pasta cooked starch water to get the right consistency.

Step 14: Add diced red onion, chopped green onion, egg whites, and crispy bacon bits. Mix.

Serve chilled for the best taste. Chill for no more than 4 to 5 hours.

Serving Suggestions

Deviled egg pasta salad pairs perfectly alongside grilled chimichurri chicken, grilled tilapia, or any other grilled/BBQ main course.

Tips

1. Use a week-old egg to make hard-boiled eggs. Fresh eggs are hard to peel.
2. Tweak the filling to suit your taste buds.
3. Pop it in the refrigerator for a couple of hours before serving. Tastes great cold.
4. Don’t refrigerate for too long; the salad will dry out. Chill for no more than 4 to 5 hours.

Storing Leftovers

Though leftovers can be stored, I highly recommend you serve the salad within a day, as the salad will dry out.

If you prefer to store leftovers, transfer them to an air-tight container and store in the refrigerator. It will stay good for 3 days.

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📋Loaded Deviled Egg Pasta Salad

Jyothi Rajesh

This loaded deviled egg pasta salad takes classic deviled eggs to the next level. Pasta is tossed in creamy egg yolk and mayonnaise-based deviled egg filling. This hearty, creamy side dish is packed with delightful flavors and textures.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 8 servings

Calories 392

Ingredients

  

1x2x3x

• ▢ 8 ounces small pasta like Ditalini pasta or elbow macaroni
• ▢ 6 eggs
• ▢ 8 bacon strips
• ▢ ¾ cup mayonnaise
• ▢ 1 teaspoon yellow mustard or Dijon mustard
• ▢ 1 teaspoon white vinegar or freshly squeezed lemon juice
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon cayenne pepper
• ▢ ½ teaspoon smoked paprika
• ▢ ⅛ teaspoon pepper
• ▢ ¼ teaspoon salt
• ▢ ½ red onion diced
• ▢ 2 green onions

Instructions

 

• Cook eggs for 7-9 minutes to get perfect hard-boiled eggs.
• Immerse eggs immediately in the ice-cold water bath.
• Peel the skin off and set aside to cool down a bit.
• Boil water in a large pot. Add a generous amount of salt.
• Cook ditalini pasta as per packet instructions until it’s al dente.
• Drain and set aside.
• Cook bacon strips in a pan until browned and crispy. Remove it to a bowl. Once cooled enough, break it into small cubes.
• Cut hard-boiled eggs in half.
• Remove all the yolks and place them in a sieve over a bowl.
• Mash the yolk with the back of the spoon to get a fine, powdery mix.
• Cut egg whites into small bits.
• Add mayonnaise, yellow mustard, white vinegar, garlic powder, cayenne pepper, smoked paprika, pepper, and salt to the yolk mash. Mix well.
• Jo’s tip: if the yolk mix is too dry, you can add a splash of milk or pasta cooked starch water to get the right consistency.
• Add diced red onion, chopped green onion, egg whites, and crispy bacon bits. Mix.
• Serve chilled for the best taste. Chill for no more than 4 to 5 hours.

Notes

1. Use a week-old egg to make hard-boiled eggs. Fresh eggs are hard to peel.
2. Tweak the filling to suit your taste buds.
3. Pop it in the refrigerator for a couple of hours before serving. Tastes great cold.
4. Don’t refrigerate for too long; the salad will dry out. Chill for no more than 4 to 5 hours.

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 392kcalCarbohydrates: 23gProtein: 11gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 146mgSodium: 408mgPotassium: 183mgFiber: 1gSugar: 1gVitamin A: 318IUVitamin C: 1mgCalcium: 32mgIron: 1mg

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