Deviled Egg Pasta Salad with Bacon and Dill Pickles
By Daniel Cho
Prep
15 min
Cook
10 min
Total
25 min
Servings
6
Level
Easy
Deviled egg pasta salad is another picnic and outdoor menu item I offer along with lunch items․ Macaroni pasta soaks up the deviled egg dressing with mustard․ Crumbled bacon and diced egg and pickle ingredients add texture and deviled egg flavor to this outdoor summer side dish․
Cook the macaroni until al dente․ Rinse the macaroni well after cooking and drain it again in a colander before mixing it with other ingredients in a large bowl․ You want to avoid macaroni salad that is dry because the uncooked pasta soaks up the dressing․ Drain the cooked macaroni and add it directly to a large bowl․ I chop hard-boiled eggs over a wire rack to keep the yolk pieces from mixing with the salad dressing․
The salad dressing contains mayonnaise‚ sour cream‚ Dijon mustard‚ pickle juice‚ white pepper‚ hot sauce‚ sugar‚ and salt․ Cooked pasta and other salad ingredients are mixed into the dressing․ Hot sauce flavor is mild‚ and you may want to increase the hot sauce in the salad dressing to taste․ Crispy bacon is safe to serve at room temperature and cold temperatures․ This is a benefit to me․ Taste the salad after adding other ingredients to account for the effect of salt on the overall dish․
After cooking‚ I sometimes chill the pasta in the refrigerator for an hour if I have time․ Chilling allows the pasta to absorb other flavors and reduces the risk of it becoming mushy when mixed with eggs․ Chilling pasta is one strategy for prepping lunches ahead of time on busy days․
Why you'll love this recipe
- It feeds six people and can be used with other foods‚ both hot and prepared for lunch․
- Bacon is tasty when fried and provides a salty crunch against the soft pasta․
- The dressing is usually fairly mild‚ but hot sauce is provided on the side for customers who want a spicier dressing․
- Macaroni provides natural cups to hold salad dressing․ The salad served in macaroni cups is tasty and does not require special serving utensils․
- It's safe to eat it from the refrigerator․
- You can provide extra bacon to your guests if they tend to eat it fast․
Ingredients
- •1 cup full-fat mayonnaise (240g)
- •¼ cup sour cream (60g)
- •1 ½ tbsp Dijon mustard
- •1 tbsp gherkin or dill pickle juice
- •½ tsp sugar
- •½ tsp salt
- •½ tsp hot sauce (or to taste)
- •¼ tsp white pepper
- •9 oz dried macaroni (250g)
- •6 hard-boiled eggs (6-8, diced)
- •⅓ cup bacon (5 rashers, cooked, cooled, and chopped)
- •⅓ cup gherkins or dill pickles (4-5 small, finely diced)
- •⅓ cup celery (1 large stalk, finely diced)
- •⅓ cup red onion (1 small, finely diced)
- •1 tbsp chives (finely diced)
- •pinches smoked paprika (a few pinches, to serve)
Instructions
- 1
Cook the macaroni in salted boiling water until al dente. Drain it in a colander, rinse with cold water until completely cold, shake out the water, and transfer it to a large mixing bowl.
- 2
Mix the mayonnaise, sour cream, Dijon mustard, pickle juice, sugar, salt, white pepper, and hot sauce in a small bowl. Taste and adjust the seasoning if desired.
- 3
Add the diced eggs, bacon, celery, red onion, chives, and pickles to the pasta. Pour in the dressing and mix until well combined.
- 4
Sprinkle with smoked paprika. Serve right away, or tightly cover and refrigerate. Leave it for an hour if you want the flavors to marry.
FAQ
Nutrition (per serving)
Calories
462
Protein
13.14g
Fat
33.15g
Carbs
26.73g
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