Spicy Deviled Egg Pasta Salad
Savory, creamy, and packed with flavor, this pasta salad combines the best parts of deviled eggs with a spicy twist. Jalapeño relish and dill pickles (if you like) make it stand out from the crowd. Perfect for Easter, summer BBQs, or potlucks year-round!
Servings: 8 servings
Calories: 536kcal
Ingredients
- 12 oz. elbow macaroni uncooked–about 3 cups
- 8 eggs large hard-cooked
- 1 ½ cups mayonnaise such as Duke's
- 2 Tbsp. Dijon mustard
- ¼ cup Jalapeño relish or chopped jalapeno slices plus 1 Tablespoon liquid from the jar. ** see notes For milder flavor use 6 whole baby dill pickles (2 oz.), chopped, plus 1 Tbsp. Liquid from jar
- 2 Tablespoons dill pickle relish
- ½ tsp. kosher salt plus more for cooking water
- 1 ½ tsp. garlic powder
- ½ tsp. smoked paprika plus more for garnish
- ¾ cup chopped red onion from 1 small onion
- ½ cup sliced celery from 3 medium stalks
- 3 bacon slices cooked and crumbled about ⅓ cup
- ¼ cup sliced green onions about 2 green onions
Instructions
- Boil pasta: Bring a large pot of salted water to a boil over high. Add macaroni, and cook until just al dente according to package instructions, about 7 minutes. Drain and rinse well under cold water until cool to the touch. Set aside in a colander.
- Split the eggs in half: Meanwhile, halve eggs lengthwise and remove yolks from 8 of the 16 halves.
- Chop eggs: Transfer the 8- halved egg yolks to a large bowl. Roughly chop remaining egg halves and whites, and place in a medium bowl; set aside.
- Make pasta salad dressing: Add mayonnaise, mustard, jalapeño relish liquid, salt, garlic powder, and paprika to a large bowl with the egg yolks. Whisk vigorously until almost smooth. Some lumps may remain but that’s okay.
- Combine dressing and pasta: In a large bowl, mix the onion, celery, chopped jalapeño relish, reserved chopped eggs, crumbled bacon, and macaroni. Alternately, add the mayonnaise mixture and fold to combine. Transfer to a serving bowl; top evenly with green onions, and garnish with additional paprika.
Notes
Note: Mix the egg whites and chopped veggies in a bowl. Then, alternate adding macaroni and the veggie/egg mix as you fold the tasty dressing into the salad.
Then, it will be more evenly mixed.
Tips:
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- To make a well-mixed pasta salad, put the egg whites and chopped veggies in a bowl. Then, alternate adding macaroni and the veggie/egg mixture. Gently fold everything into the pasta dressing.
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- Cook the pasta al dente so it doesn't become soggy or overly mushy once combined with the salad dressing.
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- I like to chop the fresh salad ingredients into smaller pieces. This way, they spread out better in the pasta salad. You can cut the ingredients into larger pieces with a chunkier texture.
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- You can serve this deviled egg pasta salad right after you make it. Or, you can let it chill in the fridge for about 30 minutes. This will help all the flavors blend nicely.
Nutrition
Calories: 536kcal | Carbohydrates: 35g | Protein: 13g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 620mg | Potassium: 258mg | Fiber: 2g | Sugar: 3g | Vitamin A: 552IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg