Creamy Deviled Egg Pasta Salad
This Southern-inspired pasta salad combines the classic flavors of deviled eggs with elbow macaroni, crisp vegetables, and smoky bacon, all tossed in a creamy dressing. It's a perfect side dish for cookouts, picnics, or family gatherings.
Ingredients
- 6 large hard-boiled eggs chopped
- 2 cups elbow macaroni cooked and cooled
- 2 celery stalks finely diced
- ½ small red onion finely diced
- ½ cup cooked bacon crumbled
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Paprika for garnish
- Chopped green onions for garnish
Instructions
- Prepare the ingredients: In a large bowl, combine the chopped hard-boiled eggs, cooked elbow macaroni, diced celery, diced red onion, and crumbled bacon.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and black pepper until smooth.
- Combine: Pour the dressing over the pasta mixture and gently stir to combine, ensuring everything is evenly coated.
- Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve: Before serving, garnish with a sprinkle of paprika and chopped green onions for added color and flavor.
Notes
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Add a squeeze of fresh lemon juice for extra brightness.
- This salad can be made a day ahead and stored in the refrigerator.