Equipment
- This creamy deviled egg salad combines the rich flavor of classic deviled eggs with the heartiness of a satisfying pasta dish.
Ingredients
For 4–6 servings
- 6 hard-boiled eggs – Yolks add creaminess; whites add texture.
- 200 g 7 oz small pasta (ditalini, macaroni, or penne) – Holds the dressing beautifully.
- 120 g ½ cup mayonnaise – Go full-fat for luscious creaminess.
- 2 tsp Dijon mustard – Brings the sharp tang that defines deviled eggs.
- 1 tbsp lemon juice or vinegar – Brightens the overall flavor.
- 1 garlic clove minced – Adds depth without overpowering.
- ½ tsp smoked paprika – A warm smoky twist.
- A pinch of cayenne pepper – Optional but adds a subtle kick.
- ¼ red onion finely chopped – Crunch and contrast.
- 2 green onions chopped – Freshness in every bite.
- 2 slices bacon optional, cooked and crumbled – Adds savory crunch.
- Salt to taste – Brings all the flavors together.
Instructions
Boil the Pasta
- Cook pasta in salted water until al dente. Rinse under cold water to cool and stop cooking.
Prep the Eggs
- Peel hard-boiled eggs. Slice in half, separate yolks and whites. Mash yolks through a mesh strainer into a large mixing bowl. Chop egg whites finely and set aside.
Mix the Dressing
- To the mashed yolks, add mayonnaise, mustard, lemon juice, garlic, paprika, cayenne, and salt. Whisk until ultra smooth.
Combine
- Add cooled pasta into the dressing bowl. Gently fold until well coated. Add chopped whites, red onions, green onions, and bacon. Fold gently again.
Garnish and Chill
- Top with green onion slices and a dusting of paprika. Serve cold or after a 1-hour chill in the fridge.
Notes
Extra creamy texture: Push yolks through a sieve—this is the magic trick.
Use chilled pasta: Never mix warm pasta with mayo-based dressing.
Use your best mayo: It’s the core of your flavor here.
Go bold: Add chopped pickles or dill if you’re feeling fancy.