Deviled Egg Pasta Salad

Name: Deviled Egg Pasta Salad with Bacon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 large eggs, hard-boiled; 1/2 cup mayonnaise; 1 tbsp Dijon mustard; 1 tsp white vinegar; 1/2 tsp garlic powder; 1/2 tsp paprika; salt, to taste; black pepper, to taste; 1 lb ditalini pasta, cooked and drained; 1/4 cup sweet onion, finely diced and sautéed; 2 tbsp green onions, chopped; 4 slices bacon, cooked and crumbled

This Deviled Egg Pasta Salad combines the tangy, savory essence of classic deviled eggs with tender ditalini pasta, hard-boiled eggs, and crispy bacon for a crowd-pleasing side dish that works for any gathering.

🌍American 🏷️Pasta salad 🏷️Deviled egg 🏷️Macaroni salad 🏷️Bacon Creamy

🏷️

🏷️Tangy

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TikTok

Total

30 min

Servings

6

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

6 large eggs, hard-boiled
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tsp white vinegar
1/2 tsp garlic powder
1/2 tsp paprika
salt, to taste
black pepper, to taste
1 lb ditalini pasta, cooked and drained
1/4 cup sweet onion, finely diced and sautéed
2 tbsp green onions, chopped
4 slices bacon, cooked and crumbled

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Instructions

1
Peel the hard-boiled eggs and separate the yolks from the whites.
2
Dice the egg whites and set them aside. In a large mixing bowl, mash the egg yolks with a fork until they are a fine crumble.
3
To the mashed yolks, add the mayonnaise, Dijon mustard, white vinegar, garlic powder, paprika, salt, and pepper.
4
Whisk the dressing mixture until it is smooth and creamy.
5
Add the cooked and drained pasta to the bowl with the dressing and stir until the pasta is evenly coated.
6
Stir in the sautéed sweet onion and chopped green onions.
7
Gently fold in the reserved diced egg whites.
8
Add the crumbled bacon and mix to combine.
9
Serve immediately or chill in the refrigerator before serving.

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Tips & Notes

Pro tips

Dress the warm pasta immediately after cooking so it absorbs the mayonnaise dressing and vinegar fully.
Fold in hard-boiled eggs gently at the end to avoid breaking them; dice them just before adding.
Add crispy bacon crumbles right before serving to maintain crispness rather than stirring them in early.
Sauté the diced onion briefly to soften its bite and deepen its sweetness, which balances the tangy dressing.

Substitutions

mayonnaise → Greek yogurt (use 1/3 cup yogurt + 3 tbsp mayo for tanginess and lighter texture)
sweet onion → red onion (sharper bite) or shallots (more delicate flavor)
Dijon mustard → yellow mustard (milder, less sharp) or whole-grain mustard (more texture)
ditalini → elbow pasta, small shells, or rotini (similar hold and bite)

Storage & make-ahead

Cover and refrigerate for up to 3 days; stir in extra mayo if it dries out, and add fresh bacon just before serving.

Common Questions

Can I make this pasta salad ahead of time?

Yes. Prepare the dressing and cook the pasta the day before, then toss together 2–3 hours before serving to let flavors meld. Add bacon just before serving to keep it crispy.

What pasta shape works best for this salad?

Ditalini (small tube pasta) is ideal because it holds the creamy dressing well. Small shells, elbow, or rotini are good substitutes.

Can I use store-bought hard-boiled eggs?

Yes, store-bought hard-boiled eggs save time and work equally well in this recipe.

How do I prevent the salad from drying out?

Dress the pasta while still warm so it absorbs flavor. If it dries out, stir in an extra tablespoon of mayonnaise or a splash of vinegar just before serving.