I use fresh garlic with this not powder

The salad is topped with quartered hard-boiled eggs and a sprinkle of paprika, adding both visual appeal and an extra layer of flavor. Whether you’re serving it as a side or a main dish, this pasta salad is sure to be a crowd-pleaser, offering a comforting and satisfying option for any occasion.

Full Recipe​

Ingredients:​

• 6 slices thick-cut bacon
• 8 large eggs
• 1 lb (454 g) elbow macaroni
• ¾ cup mayonnaise
• ⅓ cup Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp hot sauce
• 1 tsp paprika, plus more for serving
• ¾ tsp freshly ground black pepper
• ½ tsp garlic powder
• 4 celery ribs, finely chopped
• 4 scallions, thinly sliced

½ cup finely chopped fresh parsley, divided

Directions: ​

1. Arrange bacon slices in a large, cold skillet. Cook over medium heat, turning occasionally, until browned and crisp, about 15 minutes. Transfer bacon to a paper towel–lined plate to cool. Once cooled, chop or crumble into small pieces.
2. Meanwhile, bring a large pot of water to a boil. Using a spider strainer, lower eggs into water and cook for 8 minutes. While eggs boil, fill a medium bowl with cold water. Using tongs or a spider, transfer eggs to cold water.
3. Generously season boiling water with 2 tbsp salt, then cook macaroni, stirring occasionally, until al dente according to package directions. Drain and transfer to a large bowl.
4. In a small bowl, whisk together mayonnaise, mustard, vinegar, hot sauce, paprika, pepper, garlic powder, and 1½ tsp salt until smooth.
5. To the large bowl with pasta, add bacon and half of the mayonnaise mixture; toss to combine. Let cool for 5 minutes.
6. Peel eggs and coarsely chop 4 eggs. Fold chopped eggs into pasta mixture
7. Add celery, scallions, half of the parsley, and remaining mayonnaise mixture to pasta mixture; toss to combine.
8. Cut remaining 4 eggs lengthwise into quarters. Top pasta salad with quartered eggs. Sprinkle with more paprika and remaining parsley. Refrigerate until ready to serve

Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Calories per Serving: 426 kcal
Servings: 1

Deviled Egg Pasta Salad: The Ultimate Mashup for Summer Potlucks​

There’s something magical about combining two nostalgic classics into one dish that feels both familiar and fresh. That’s exactly what the Deviled Egg Pasta Salad from a seamless fusion of creamy deviled eggs and hearty macaroni salad. The result? A crowd-pleasing, flavorful side dish that brings out the best of both worlds without the fuss.


Similar recipe: Taste of Home

 

[Wombat2u2004]

Now ya talkin'......I'm going to make that.

 

[Wombat2u2004]

So what is Hot Sauce? Like Chilli Sauce?

 

[magpie1]

Beautiful.

 

[Suzy Q]

Hot sauces like Tabasco and Sriracha, I will definitely be trying this recipe Baby bird, it does look visually appealing, as most Chefs would say you eat with your eyes too.

 

[7777]

So what is Hot Sauce? Like Chilli Sauce?

Dear member Wombat2u2004 thankyou for your post. Take it easy with the Hot Sauce. I once put too much Hot Sauces called Tobasco sauce in my food and it was so hot, that I could not eat the food. I ruined it with the over load of hot Tobasco sauce. Just try a touch of it before placing it in the dish, to get an idea of the potency of the hot sauce. If it is very hot, then just add add a very tiny amount, it will then add spice to the dish. Wishing you a pleasant day.

 

[7777]

Dear Babybird thankyou for this very easy to make, delicious and nutritious dish. Have a beautiful day dear Babybird.