Deviled Egg Pasta Dish (Print Version)
# Ingredients:
→ Base Components
01 -
Peeled hard-boiled eggs (6 total)
02 -
Small-cut macaroni pasta (8 ounces, or your favorite shape)
03 -
Crispy bacon, crumbled (¼ cup, about 2-3 slices when chopped)
→ Fresh Vegetables
04 -
Chopped red onion (2 tablespoons)
05 -
2 tablespoons of finely diced celery
06 -
Diced green onion (2 tablespoons)
07 -
One grated clove of garlic
→ Dressing
08 -
¾ cup of mayo
09 -
1 teaspoon of white wine vinegar
10 -
Dijon mustard (1 tablespoon)
11 -
½ teaspoon of salt
12 -
¼ teaspoon black pepper
13 -
Optional paprika to sprinkle on top
# Instructions:
01 -
Boil pasta following package directions, rinse with cold water after draining, and move to a big mixing bowl.
02 -
Separate yolks from egg whites. Dice the whites and toss into your bowl. Mash yolks with a fork, then add them too.
03 -
Toss the pasta and eggs with the green onion, red onion, celery, and crispy bacon pieces.
04 -
Whisk mayo, mustard, garlic, vinegar, salt, and pepper together in a smaller bowl.
05 -
Mix the dressing into your salad, stirring until everything’s across-the-board coated. Taste it and tweak the seasonings. Top with more green onions or a dash of paprika if you like.
# Notes:
01 -
This can be prepped a day early if kept in the fridge.
02 -
Store any leftovers in an airtight container. Good for up to 3 days.
03 -
Great for backyard barbecues or summer events.
04 -
Feel free to pick any small pasta shape instead of macaroni.