One deviled egg is never enough. One serving of Deviled Egg Pasta Salad? Well, that’s like a few deviled eggs in each bite. Sounds like a pretty satisfying solution! This fork-eaten-phenomenon keeps everything you love about the classic—the creaminess, tanginess, and the hard-boiled eggs, of course—and combines it with some bouncy, smooth macaroni pasta and a dressing that is responsible for said creaminess and tang. Mix it all together and you have the perfect dish for any occasion! Deviled Egg Pasta Salad is the future of fantastic, flavorful potluck favorites!

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For the pasta salad:

  • 9 ounces macaroni, uncooked
  • 8 hard-boiled eggs, diced
  • 1/3 cup bacon, cooked, cooled, and chopped
  • 1/3 cup dill pickles, finely diced
  • 1/3 cup celery, finely diced
  • 1/3 cup red onion, finely diced
  • 1 tablespoon chives, finely diced

For the dressing and topping:

  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon dill pickle juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot sauce or to taste
  • 1/4 teaspoon white pepper
  • smoked paprika, to taste


Step 1 –Add the pasta to a pot of salted boiling water and cook until al dente according to the package directions.

Step 2 –Drain the cooked pasta in a colander and rinse with cold water until completely cold.

Step 3 –Ensure all the water has been shaken out and transfer the cooked pasta to a large mixing bowl.

Step 4 –Add the hard-boiled eggs, the bacon, the pickles, the celery, the red onion, and the chives to the pasta mixture.

Step 5 –In a small mixing bowl, combine the mayo, the sour cream, the mustard, the pickle juice, the sugar, the salt, the hot sauce, and the white pepper. Taste test for seasoning and adjust accordingly.

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Step 6 –Pour the dressing over the pasta mixture and toss until thoroughly combined.

Step 7 –Sprinkle the pasta salad with the paprika.

Step 8 –Serve.