Description
Dive into the deliciousness of Bacon Deviled Egg Pasta Salad, a delightful blend that marries the creamy goodness of deviled eggs with hearty pasta and crunchy bacon. This dish is perfect for any occasion, whether you’re hosting a summer barbecue, bringing a dish to a potluck, or looking for a satisfying side for dinner. With its rich flavors and varied textures, it’s guaranteed to be a crowd-pleaser that leaves everyone asking for more.
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 large eggs
- 1 pound bacon, chopped
- ¼ cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika
- 2 tablespoons green onions, finely chopped
- 1 cup celery, finely chopped
Instructions
- Cook the elbow macaroni in salted boiling water until al dente; drain and cool.
- In another saucepan, boil the eggs for 10-12 minutes. Cool them in an ice bath before peeling and chopping.
- Cook the bacon in a skillet until crispy; drain excess grease.
- In a large mixing bowl, combine the cooled pasta, chopped eggs, bacon, mayonnaise, mustard, vinegar, salt, pepper, paprika, green onions, and celery. Mix gently.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 215mg