Creamy Egg Pasta Salad
This Creamy Egg Pasta Salad combines tender pasta with a tangy egg-based dressing, crisp onions, and smoky paprika for a flavorful side dish that’s perfect for picnics, potlucks, or weeknight dinners.
Calories:
Ingredients
- 6 hardboiled eggs yolks separated from whites
- 8 oz small pasta ditalini, elbow macaroni, or small penne
- ¾ cup mayonnaise full-fat preferred
- 1 tbsp Dijon mustard
- 1 tbsp vinegar or lemon juice
- 1 clove garlic minced or mashed
- ½ tsp kosher salt or to taste
- ½ tsp smoked paprika plus extra for garnish
- ⅛ tsp cayenne pepper optional
- ¼ cup red onion finely chopped
- ¼ cup green onions sliced (plus more for garnish)
- 4 strips cooked bacon crumbled (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until tender, about 8–10 minutes depending on the shape. Drain, rinse under cold water, and set aside to cool.
- Peel the hardboiled eggs, separating yolks from whites. Press yolks through a mesh strainer into a mixing bowl and chop the whites into small pieces.
- Whisk the yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, garlic, salt, smoked paprika, and cayenne until smooth and creamy.
- Add the cooled pasta to the dressing and toss until evenly coated. Gently fold in the chopped egg whites, red onion, green onion, and bacon if using.
- Transfer to a serving bowl, sprinkle with extra smoked paprika and green onions, and serve right away or chill for 30 minutes for best flavor.