The Creamy, Tangy Crowd-Pleaser Your Summer Menu Needs

What happens when you combine a beloved picnic staple with a comfort food classic? You get Deviled Egg Pasta Salad—a creamy, tangy, smoky side dish that brings the best of both worlds to your table. Whether you’re headed to a backyard BBQ, planning a potluck, or meal-prepping lunches for the week, this dish is a total win.

Loaded with chopped hardboiled eggs, tender pasta, zippy Dijon mustard, and optional crispy bacon, it’s a hearty salad that packs a punch of flavor in every bite.

Why You’ll Love This Recipe

• 🥚 Deviled Egg Flavor, Pasta Salad Form: All the creamy, spiced goodness of deviled eggs, plus the satisfying chew of pasta.
• 🧂 Perfectly Balanced Dressing: Tangy, smoky, and just a hint of heat—this dressing clings to every noodle.
• 🥓 Optional Bacon Bonus: Add crumbled bacon for a savory, crispy upgrade.
• ❄️ Great for Make-Ahead: Gets better after chilling—perfect for prepping in advance.

Ingredients

Salad:

• 6 hardboiled eggs
• 8 oz ditalini, small penne, or elbow macaroni
• 2 tbsp red onion, finely chopped
• 2 tbsp green onions, chopped
• ¼ cup cooked and crumbled bacon (optional)

Deviled Egg Dressing:

• ¾ cup mayonnaise
• 1½ tbsp Dijon mustard
• 1 tsp white vinegar or fresh lemon juice
• 1 clove garlic, finely minced or mashed into a paste
• ½ tsp kosher salt (adjust to taste)
• ¼ tsp smoked paprika
• ¼ tsp cayenne pepper

How to Make It

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions.
Drain and rinse under cold water to stop the cooking process and cool the pasta.

2. Prepare the Eggs

Peel and finely chop the hardboiled eggs. You want small, tender bits that mix easily into the salad.

3. Mix the Dressing

In a large bowl, whisk together:

• Mayonnaise
• Dijon mustard
• Vinegar or lemon juice
• Garlic
• Salt
• Smoked paprika
• Cayenne pepper

Make sure it’s smooth and creamy—this is the flavor base for your entire salad.

4. Combine

Add the cooled pasta, chopped eggs, red onion, and green onions to the bowl with the dressing. Gently fold everything together until well coated.

5. Bacon Time (Optional)

If using, fold in the crumbled bacon now for that irresistible salty crunch.

6. Chill and Serve

Cover the salad and refrigerate for at least 30 minutes. This allows the flavors to marry and the texture to set.

Garnish with extra green onions or a sprinkle of paprika before serving, if desired.

Recipe Notes & Tips

• Egg Texture: For smoother mixing, chop eggs finely or mash the yolks slightly before adding.
• Pasta Choice: Use small pasta shapes that hold the dressing well—ditalini, elbows, or small shells work best.
• Make it Lighter: Sub some of the mayo for Greek yogurt or sour cream.
• Add Crunch: Try adding diced celery or pickles for a little extra bite.

Nutrition & Serving

• ⏰ Prep Time: 15 minutes
• ❄️ Chill Time: 30 minutes
• ⏳ Total Time: 45 minutes
• 🔥 Calories: Approx. 320 kcal per serving
• 🍽️ Servings: 6

Perfect Pairings

Serve it with:

• Grilled chicken or burgers
• Fresh corn on the cob
• Iced tea or lemonade on a hot summer day

Final Thoughts

Creamy, tangy, and incredibly satisfying, this Deviled Egg Pasta Salad is more than just a side dish—it’s a conversation starter. It’s easy to make, a hit with all ages, and perfect for any occasion.

Don’t forget to save this recipe for your next BBQ or picnic! Want more creamy pasta salad ideas? Let me know—I’d be happy to help build your summer menu!