Deviled Egg Salad with Pasta
This Deviled Egg Salad with Pasta tastes like deviled eggs! It's made with elbow macaroni, pickle and mayo dressing, bacon and fresh herbs.
Ingredients
Dressing:
- 1 cup mayonnaise
- ½ cup sour cream
- 2 Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar
- ½ cup sweet relish or dill relish
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tsp sugar
- ¼ tsp white pepper
- Salt to taste
Pasta Salad:
- 1 pound dried macaroni
- 10 hard boiled eggs, diced
- ½ cup cooked bacon, chopped
- ½ cup celery, diced
- ½ cup red onion, finely diced
- 4 pickles, chopped (use sweet or dill)
- 2 Tbsp fresh dill, finely diced
- Few pinches of smoked paprika
Instructions
Make the pasta:
- Cook pasta until al dente. Drain and place in a large mixing bowl.
Make the dressing:
- In a small bowl, combine mayo, sour cream, Dijon mustard, vinegar, relish, garlic powder, paprika, sugar, and white pepper. Whisk together; season with salt if needed. Set aside.
Hard Boiled Eggs:
- Add cold eggs to a pan of water.
- Place a lid on the pan and turn the heat to high.
- Once the water reaches a full rolling boil, turn the heat off (leave on the burner) and keep the lid on and allow to sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water.
- Easy Peel: When ready to peel, run the egg under cold water while you are peeling and the egg shells will come right off.
Pasta Salad:
- Add hardboiled egg, bacon, celery, red onion, pickles and fresh chopped dill to the pasta.
- Pour the dressing over the mixture and toss to combine.
Garnish:
- Sprinkle with smoked paprika and fresh chopped dill.
- Chill for at least an hour before serving.
Nutrition Facts
Calories: 392kcal, Carbohydrates: 34g, Protein: 13g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 174mg, Sodium: 572mg, Potassium: 237mg, Fiber: 2g, Sugar: 3g, Vitamin A: 414IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 1mg