Description
A creamy and tangy pasta salad inspired by classic deviled eggs, perfect for potlucks, picnics, or quick weeknight meals.
Ingredients
For the Salad:
- 6 hardboiled eggs (yolks separated from whites)
- 8 oz small pasta (ditalini, elbow macaroni, or small penne)
- 1/4 cup red onion, finely chopped
- 1/4 cup green onions, sliced (plus more for garnish)
- 4 strips cooked bacon, crumbled (optional)
For the Dressing:
- 3/4 cup mayonnaise (full-fat preferred)
- 1 tbsp Dijon mustard
- 1 tbsp vinegar or lemon juice
- 1 clove garlic, minced or mashed
- 1/2 tsp kosher salt (or to taste)
- 1/2 tsp smoked paprika (plus extra for garnish)
- 1/8 tsp cayenne pepper (optional)
Instructions
- Boil Pasta: Boil pasta in salted water until tender. Drain and rinse under cold water to cool.
- Prepare Eggs: Peel hardboiled eggs. Separate yolks and whites. Press yolks through a mesh strainer into a large bowl. Chop whites and set aside.
- Make Dressing: To the bowl with yolks, add mayo, Dijon mustard, vinegar or lemon juice, garlic, salt, smoked paprika, and cayenne. Whisk until smooth.
- Combine Ingredients: Add cooled pasta to the dressing and mix until coated. Gently fold in chopped egg whites, red onion, green onion, and bacon if using.
- Garnish and Serve: Garnish with extra green onions and a sprinkle of paprika. Serve immediately or chill before serving.
Notes
- Add chopped pickles, fresh dill, or chives for variation.
- For a meat-free version, omit the bacon.
- Diced celery, bell peppers, or peas can be added for extra crunch.
- Use vegan mayo and omit eggs for an egg-less alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 4.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 195mg
