Easy Deviled Egg Pasta Salad
Deviled egg pasta salad is the ultimate side dish for any occasion. After making this countless times, I’ve perfected the tangy dressing and added a secret ingredient to make it even better. The crispy bacon and fresh chives give it a fresh, irresistible twist. Try it with my Chicken Enchilada Bowls for a satisfying meal. If you love recipes like this, you’ll also enjoy Easy Chicken Enchilada Bowls and Cozy Snickerdoodle Bundt Cake.
Why This Easy Deviled Egg Pasta Salad Is Pure Comfort
- Tangy dressing with a secret ingredient
- Crispy bacon and fresh chives for extra flavor
- Perfect for BBQs, potlucks, or meal prepping
- Better than store-bought!
What You'll Need for Easy Deviled Egg Pasta Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb elbow macaroni
- 6 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 6 slices bacon, cooked and crumbled
- 1/4 cup fresh chives, chopped
- Dijon mustard
- Apple cider vinegar
- Paprika
- Optional: Fresh chives
- Optional: Crumbled bacon
📝 Ingredient Notes
- Elbow macaroni: Any shape of pasta will work.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even chopping of hard-boiled eggs. → See on Amazon
- Pasta pot — Prevents overcooking and makes draining easy. → See on Amazon
How to Make Easy Deviled Egg Pasta Salad
- Cook pasta: Cook elbow macaroni according to package instructions. Drain and rinse under cold water.
- Prepare dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and paprika.
- Assemble salad: Add cooked pasta, chopped hard-boiled eggs, crumbled bacon, and fresh chives to the bowl with the dressing. Toss to combine.
- Chill and serve: Chill in the refrigerator for at least 30 minutes before serving. Enjoy!
Cook's Tips for Perfect Easy Deviled Egg Pasta Salad
- Common mistake and fix: Don't overcook the pasta. It will become mushy and ruin the texture of the salad.
- Pro tip: For an extra tangy kick, add a splash of hot sauce to the dressing.
- Pro tip: Make ahead and store in the refrigerator for up to 3 days.
Storing & Reheating Easy Deviled Egg Pasta Salad
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Can be made up to 1 day ahead.
Freezing Easy Deviled Egg Pasta Salad
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, enjoy chilled or at room temperature. Microwave: Not recommended for reheating.
Recipe Notes
- Chef tip: For a vegetarian version, omit the bacon or replace with sun-dried tomatoes.
- Best substitution: Use Greek yogurt instead of mayonnaise for a lighter dressing.
- Make-ahead: Prepare the dressing and chop the ingredients a day ahead. Combine just before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the dressing is too thick, add a splash of milk or buttermilk to thin it out.
Want to level up this recipe?
Non-stick skillet — Ensures even cooking and prevents sticking for perfect hard-boiled eggs. → Check price on Amazon
Easy Deviled Egg Pasta Salad
Ingredients
Main Ingredients
- 1 lb elbow macaroni
- 6 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 6 slices bacon, cooked and crumbled
- 1/4 cup fresh chives, chopped
Seasonings
- Dijon mustard
- Apple cider vinegar
- Paprika
Optional Toppings
- Fresh chives
- Crumbled bacon
Instructions
- Cook pasta: Cook elbow macaroni according to package instructions. Drain and rinse under cold water.
- Prepare dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, and paprika.
- Assemble salad: Add cooked pasta, chopped hard-boiled eggs, crumbled bacon, and fresh chives to the bowl with the dressing. Toss to combine.
- Chill and serve: Chill in the refrigerator for at least 30 minutes before serving. Enjoy!
Notes
- Chef tip: For a vegetarian version, omit the bacon or replace with sun-dried tomatoes.
- Best substitution: Use Greek yogurt instead of mayonnaise for a lighter dressing.
- Make-ahead: Prepare the dressing and chop the ingredients a day ahead. Combine just before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the dressing is too thick, add a splash of milk or buttermilk to thin it out.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, enjoy chilled or at room temperature.
- Microwave reheat: Not recommended for reheating.
- Make ahead: Can be made up to 1 day ahead.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 30g
- Carbs: 35g
- Fiber: 2g
- Sugar: 3g
- Sodium: 850mg
- Cholesterol: 200mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Deviled Egg Pasta Salad FAQs
Yes, it can be made up to 1 day ahead. Store in an airtight container in the refrigerator.
Overcooking the pasta can make the salad dry. Be sure to cook the pasta al dente and rinse under cold water before adding to the dressing.
No, the dressing and pasta do not freeze well. It's best to enjoy this salad fresh.
No, this recipe is not suitable for the air fryer. It's best made on the stovetop and in the refrigerator.
Greek yogurt is a great substitute for a lighter dressing.
A Warm Final Note
I can’t wait for you to try Easy Deviled Egg Pasta Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
