Deviled Egg Pasta Salad

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Deviled Egg Pasta Salad

If you love deviled eggs, you will adore this Deviled Egg Pasta Salad. Eggs, pasta, bacon, and celery combine with a creamy dressing reminiscent of the inside of a deviled egg. Made with simple ingredients, this is the perfect dish to pass.

Prep Time5

Cook Time20

Total Time25

Servings: servings

Calories: 146kcal

Author: Lisa Longley

Ingredients

8 ounces medium elbow pasta
6 slices bacon
8 large eggs
2 celery ribs diced
1/2 red onion diced
3/4 cup light mayonnaise see note 1
2 tablespoons white vinegar
1 tablespoon yellow mustard
1 teaspoon kosher salt or 1/2 teaspoon table salt
1/2 teaspoon paprika
1/4 teaspoon black pepper

Instructions

Bring a large pot of water to a roaring boil. Add in one teaspoon of kosher salt and then the pasta. Cook for the length of time given on the box. Drain the pasta and rinse with cold water. Set aside.
8 ounces medium elbow pasta
While the pasta boils, add the bacon to a skillet over medium heat and cook until crisp, turning once during cooking. Transfer to a plate lined with paper towels. Once cooled, chop into small pieces.
6 slices bacon
As the bacon cooks, add the eggs to a small saucepan and cover with water. Bring the water to a boil. As soon as it reaches a boil, turn the heat off and cover the saucepan for ten minutes. At the end of the ten minutes, transfer the eggs to a bowl full of ice water. Let the eggs sit for five minutes before peeling. (See note two.) When peeling, cut the eggs in half and put the yolks in a bowl. Then chop the whites.
8 large eggs
To the egg yolks, add the mayonnaise, vinegar, mustard, salt, paprika, and black pepper. Blend until smooth. I like to do this with a hand mixer for really quick and easy mixing.
3/4 cup light mayonnaise, 2 tablespoons white vinegar, 1 tablespoon yellow mustard, 1 teaspoon kosher salt, 1/2 teaspoon paprika, 1/4 teaspoon black pepper
In a large bowl, combine the pasta, bacon, chopped egg whites, celery, red onion, and the egg yolk dressing. Mix until everything is well coated.
2 celery ribs, 1/2 red onion

Notes

I love using light mayonnaise in recipes like this because you can cut back on fat without cutting back on flavor, but of course, full-fat mayonnaise will also work.
Instead of boiling on the stovetop, you can use my Instant Pot hard-boiled egg instructions.

Nutrition