Description

A creamy mix of deviled eggs, tender macaroni, crunchy celery and onions, and smoky bacon—this pasta salad takes a Southern favorite to the next level and is perfect for cookouts, summer parties, or family gatherings.

Ingredients

6 hard boiled eggs, peeled
8 ounces macaroni pasta (or other small pasta)
3/4 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons chopped red onion
2 tablespoons finely chopped celery
2 tablespoons chopped green onion
1/4 cup cooked chopped bacon (2–3 slices)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, grated
Paprika, for garnish (optional)

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Instructions

1. Cook the pasta according to package directions. Drain and rinse with cool water, then place in a large bowl.

2. Separate the egg whites and yolks. Chop the egg whites and add them to the bowl with the pasta.

3. Mash the egg yolks with a fork and add them to the bowl.

4. Add the celery, red onion, green onion, and bacon to the pasta mixture.

5. In a small bowl, whisk together the mayonnaise, Dijon mustard, grated garlic, salt, and pepper.

6. Spoon the dressing over the salad and toss until everything is evenly coated. Taste and adjust seasoning if needed.

7. Garnish with paprika and extra green onions if desired. Serve immediately or refrigerate until ready to serve.

Notes

Make Ahead: This pasta salad can be made up to 24 hours in advance. Keep it covered in the refrigerator until serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Variations: Add cayenne, garlic powder, hot sauce, or dry mustard for extra flavor. Mix in dill pickles, sweet relish, or pickle juice for a tangy twist, or add veggies like grape tomatoes or cucumbers for extra crunch.