📋Loaded Deviled Egg Pasta Salad

deviled egg pasta salad with green onions sprinkled on top in a mixing bowl.

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📋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.

Prep Time10

Cook Time15

Total Time25

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 392kcal

Author: Jyothi Rajesh

Ingredients

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

Use a week-old egg to make hard-boiled eggs. Fresh eggs are hard to peel.
Tweak the filling to suit your taste buds.
Pop it in the refrigerator for a couple of hours before serving. Tastes great cold.
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