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Quick Creamy Deviled Egg Pasta Salad Recipe with Crispy Bacon and Dill

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A creamy, tangy pasta salad featuring deviled egg dressing, crispy bacon, and fresh dill, perfect for quick, comforting meals or gatherings.

Ingredients

Scale
  • 8 ounces (225 grams) elbow macaroni or small pasta shapes
  • 6 large eggs
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 1/2 cup (75 grams) finely chopped red onion
  • 1/2 cup (60 grams) celery, diced
  • 3 hard-boiled egg yolks (from the boiled eggs)
  • 1/3 cup (80 ml) mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh dill, finely chopped

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of elbow macaroni and cook according to package instructions, usually about 8-10 minutes, until al dente. In the last 10 minutes of pasta cooking, carefully add 6 large eggs to the boiling water to hard boil.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down for the salad. Transfer to a large mixing bowl. When eggs are done, place them in a bowl of ice water for 5 minutes to cool completely.
  3. While pasta and eggs cook, fry 6 slices of thick-cut bacon in a skillet over medium heat until crispy, about 6-8 minutes, flipping occasionally. Transfer bacon to a paper towel-lined plate to drain excess grease, then chop into bite-sized pieces.
  4. Peel the cooled eggs. Carefully separate the yolks from the whites. Finely chop 3 of the yolks and mash them with a fork or potato masher in a medium bowl. Add 1/3 cup (80 ml) mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/4 teaspoon smoked paprika, salt, and pepper. Mix until smooth and creamy.
  5. Add the chopped bacon, 1/2 cup (75 grams) red onion, 1/2 cup (60 grams) celery, and chopped egg whites to the bowl with pasta. Pour the deviled egg dressing over the salad.
  6. Gently toss everything until well coated. Stir in 2 tablespoons fresh dill. Taste and adjust seasoning with more salt, pepper, or vinegar if desired.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld. Serve chilled or at cool room temperature.

Notes

Do not overcook the pasta; it should be firm to hold up when tossed. Cook bacon slowly over medium heat starting with a cold pan for even crisping. Rinse pasta after cooking to remove surface starch and prevent stickiness. Adjust dressing thickness by adding water or more mayo as needed. Salad tastes better after chilling for at least 30 minutes or overnight. Store extra crispy bacon bits separately to maintain crunch when serving leftovers.

Nutrition

Keywords: deviled egg pasta salad, creamy pasta salad, bacon pasta salad, quick pasta salad, dill pasta salad, easy pasta salad, picnic salad, potluck recipe

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