Deviled Egg Pasta Salad
A creamy, tangy pasta salad that combines deviled egg flavors with tender pasta, crunchy celery, and optional bacon—perfect for potlucks, picnics, and make-ahead meals.
Ingredients
Salad
- 12 oz rotini pasta , elbow, or shells
- 6 large eggs hard-boiled and cooled
- 1 cup celery finely diced
- ⅓ cup green onion or chives sliced
- 4 slices cooked bacon crumbled (optional)
- Salt and freshly ground black pepper
- Paprika for garnish
Dressing
- ¾ cup mayonnaise
- 2 tbsp yellow mustard or Dijon
- 1 tbsp apple cider vinegar
- 2 tbsp sweet pickle relish or finely chopped dill pickle
- 1 tsp sugar
- ¼ tsp celery seed optional
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente, about 8–10 minutes. Simmer eggs for 10 minutes in a separate pot, then transfer eggs to an ice bath and peel once cool.
- Whisk together mayonnaise, mustard, vinegar, relish, sugar, and celery seed in a medium bowl. Taste and adjust seasoning.
- Drain and cool pasta under cold water. Chop eggs, reserving two yolks if you want to crumble them on top. In a large bowl, combine pasta, chopped eggs, celery, green onions, and bacon. Add dressing and fold gently to coat.
- Cover and chill for at least 1 hour. Before serving, garnish with paprika and reserved yolk crumbs. Serve cold or at room temperature.
Notes
- To make it lighter, use half Greek yogurt and half mayonnaise.
- Store in an airtight container for up to 3 days. For best texture, store dressing separately if keeping longer.
- Add diced bell pepper, peas, or chopped dill for variation.
Nutrition
Calories: 360kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 4gSodium: 520mgSugar: 4g
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