Deviled Egg Pasta Salad
Deviled Egg Pasta Salad is a creamy, crispy, and satisfying dish that feels like restaurant food. I’ve made this recipe dozens of times and know the tricks to make it perfect every time. The combination of deviled eggs, crispy bacon, and creamy dressing is irresistible. Try this recipe and let your family beg for more. If you love recipes like this, you’ll also enjoy Crispy Tuna Cakes with Easy Spicy Mayo Recipe and Cozy Cinnamon Sugar Donut Bread Recipe.
Why This Deviled Egg Pasta Salad Is Pure Comfort
- creamy
- crispy
- easy
- satisfying
What You'll Need for Deviled Egg Pasta Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz penne pasta
- 6 large eggs
- 2 slices bacon
- 1 cup mayonnaise
- 2 tbsp mustard
- 1 tsp paprika
- salt and pepper to taste
- garlic powder
- celery seeds
- dill
- lemon juice
- Optional: chopped green onions
- Optional: crushed red pepper flakes
- Optional: extra bacon bits
📝 Ingredient Notes
- pasta: Use penne or elbow pasta for best texture.
- eggs: Boil eggs for 10 minutes then cool before peeling.
- bacon: Cook bacon until crispy then crumble into small pieces.
- mayonnaise: Use full-fat mayonnaise for creaminess.
- mustard: Dijon or yellow mustard works well in this recipe.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Ensures even cooking and crispy bacon → See on Amazon
- Immersion Blender — Makes mixing dressing faster and smoother → See on Amazon
How to Make Deviled Egg Pasta Salad
- Boil and Peel Eggs: Boil eggs for 10 minutes. Cool, peel, and mash in a bowl.
- Cook Pasta: Cook pasta according to package instructions. Drain and set aside.
- Cook Bacon: Cook bacon until crispy. Drain on paper towels and crumble into small pieces.
- Make Dressing: In a bowl, mix mayonnaise, mustard, paprika, garlic powder, celery seeds, dill, and lemon juice.
- Combine All: Add pasta, deviled eggs, bacon, and dressing to a large bowl. Toss until well combined.
- Chill and Serve: Refrigerate for 30 minutes before serving. Garnish with green onions if desired.
Cook's Tips for Perfect Deviled Egg Pasta Salad
- Best technique: Boil eggs for 10 minutes to avoid overcooking and ensure creamy texture.
- Common mistake and fix: If dressing is too thick, add a splash of milk or water to loosen.
- Storage tip: This dish keeps well in the fridge for up to 3 days.
- Serving suggestion: Serve chilled for best texture and flavor.
Storing & Reheating Deviled Egg Pasta Salad
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Prepare up to 24 hours in advance and refrigerate.
Freezing Deviled Egg Pasta Salad
Freeze in a sealed bag for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10–15 minutes. Microwave: Reheat in 30-second intervals until warm.
Recipe Notes
- Chef tip: Use full-fat mayonnaise for the creamiest texture.
- Best substitution: Replace bacon with grilled chicken for a lighter version.
- Make-ahead: This salad is best made ahead and refrigerated.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If salad is too dry, add a little more dressing or water.
Want to level up this recipe?
Measuring Cups — Ensures accurate ingredient measurements for consistent results → Check price on Amazon
Deviled Egg Pasta Salad
Ingredients
Main Ingredients
- 12 oz penne pasta
- 6 large eggs
- 2 slices bacon
- 1 cup mayonnaise
- 2 tbsp mustard
- 1 tsp paprika
- salt and pepper to taste
Seasonings
- garlic powder
- celery seeds
- dill
- lemon juice
Optional Toppings
- chopped green onions
- crushed red pepper flakes
- extra bacon bits
Instructions
- Boil and Peel Eggs: Boil eggs for 10 minutes. Cool, peel, and mash in a bowl.
- Cook Pasta: Cook pasta according to package instructions. Drain and set aside.
- Cook Bacon: Cook bacon until crispy. Drain on paper towels and crumble into small pieces.
- Make Dressing: In a bowl, mix mayonnaise, mustard, paprika, garlic powder, celery seeds, dill, and lemon juice.
- Combine All: Add pasta, deviled eggs, bacon, and dressing to a large bowl. Toss until well combined.
- Chill and Serve: Refrigerate for 30 minutes before serving. Garnish with green onions if desired.
Notes
- Chef tip: Use full-fat mayonnaise for the creamiest texture.
- Best substitution: Replace bacon with grilled chicken for a lighter version.
- Make-ahead: This salad is best made ahead and refrigerated.
- Scaling: Double or triple the recipe for larger groups.
- Troubleshooting: If salad is too dry, add a little more dressing or water.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed bag for up to 1 month.
- Oven reheat: Reheat in a 350°F oven for 10–15 minutes.
- Microwave reheat: Reheat in 30-second intervals until warm.
- Make ahead: Prepare up to 24 hours in advance and refrigerate.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 25g
- Carbs: 25g
- Fiber: 2g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 250mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Deviled Egg Pasta Salad FAQs
Yes, this salad can be made up to 24 hours in advance and stored in the fridge. It tastes best when chilled.
If the salad is too dry, add a splash of milk, water, or extra dressing to loosen it up. Make sure you mix well before serving.
Yes, this recipe freezes well. Store in an airtight bag for up to a month. Thaw in the fridge before reheating.
No, this recipe is best made on the stovetop or in the oven. The air fryer is not suitable for this dish.
Grilled chicken, turkey bacon, or shrimp can be used as alternatives to traditional bacon.
A Warm Final Note
I can’t wait for you to try 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!
