Description
A rich and tangy pasta salad that blends chopped deviled egg flavors with creamy mayo, bacon, and fresh herbs for a delightful twist on classic deviled eggs.
Ingredients
Scale
- 6 peeled hard boiled eggs, chopped
- 8 ounces macaroni pasta
- 3/4 cup mayonnaise
- 1 teaspoon white wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped red onion
- 2 tablespoons finely chopped celery
- 2 tablespoons chopped green onion
- 1/4 cup cooked chopped bacon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- paprika (for garnish, if desired)
- 1 clove garlic, grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1/4 cup chopped fresh parsley
Instructions
- Cook the macaroni pasta according to package directions, then drain and rinse under cold water to cool.
- In a large bowl combine the cooled pasta, chopped hard boiled eggs, chopped bacon, red onion, celery, green onion, and garlic.
- In a separate small bowl whisk together mayonnaise, white wine vinegar, Dijon mustard, salt, pepper, lemon juice, and grated garlic until smooth.
- Pour the dressing over the pasta mixture and toss gently to coat evenly.
- Fold in chopped dill and parsley for fresh herbal notes.
- Taste and adjust seasoning if needed, adding a pinch more salt or pepper.
- Transfer the salad to a serving dish and sprinkle paprika over the top for color.
- Serve chilled or at room temperature, garnished with extra paprika if desired.
Notes
This salad can be made a day ahead; keep refrigerated and add a little extra mayo if it thickens.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 180 mg
Keywords: pasta salad,deviled eggs,creamy,potluck