Deviled Egg Pasta Salad
This Deviled Egg Pasta Salad is a mashup recipe that takes the best flavors of classic deviled eggs and turns them a comforting pasta salad. A spring and summer side dish everyone loves that's also ideal to make in advance.
Servings 8 servings
Ingredients
Dressing
- 1 cup Full Fat Mayo
- 1/4 cup Sour Cream
- 1 1/2 tbsp Dijon Mustard
- 1 tbsp Dill Pickle Juice
- 1/2 tsp salt
- 1/2 tsp hot sauce
- 1/4 tsp white pepper
Pasta Salad
- 9 oz Dried Macaroni
- 6-8 Hard Boiled Eggs diced
- 1/3 cup cooked bacon chopped
- 1/3 cup Dill Pickles diced
- 1/3 cup Celery diced
- 1/3 cup Red Onion finely diced
- 1 tbsp Chives finely diced
- Few pinches of Smoked Paprika
Instructions
- For the Pasta: Cook until al dente. Drain & place in a large mixing bowl.
- For the Dressing: In a small bowl, combine mayo, sour cream, Dijon mustard, pickle juice, sugar, salt, white pepper and hot sauce. Set aside.
Pasta Salad:
- Add hardboiled egg, bacon, celery, red onion, chives and pickles to the pasta.
- Pour in the dressing and toss to combine.
- Sprinkle smoked paprika.
- Chill for at least an hour and serve.
Notes
Storage:
Keep any leftovers in a airtight container and store in the refrigerator, where it should stay fresh for 2-3 days. You can also store in a zip top bag in the refrigerator!
This is also a great recipe to make in advance. You can make this 1-2 days in advance. Just keep in the refrigerator in an airtight container so it stays flavorful.