Hearty Egg Pasta Salad

One afternoon, I opened my fridge looking for inspiration and noticed a carton of hardboiled eggs I had prepped earlier in the week. Next to them sat half a bag of pasta that hadn’t yet been used. At first, I thought about making a simple deviled egg plate, but then I wanted something that could be both filling and refreshing a dish that works for lunch, dinner, or even potluck gatherings.

I started whisking the egg yolks into a creamy base, adding Dijon and a hint of smoked paprika, and the flavor immediately reminded me of a dressed-up picnic classic. When I tossed in the pasta, everything came together into a bowl that felt both comforting and energizing. The pasta gave it heartiness, the eggs added creaminess and protein, and the onions brought brightness.

A sprinkle of bacon didn’t hurt either. By the time I scooped some into a bowl, I realized this was the kind of recipe that checks every box: simple, satisfying, and ready to be shared with family around the table or tucked into a lunchbox for the next day.

Short Description

A creamy, protein-packed pasta salad made with hardboiled eggs, smoky paprika, and a tangy Dijon dressing perfect for picnics, potlucks, or an easy make-ahead meal.

Key Ingredients

• 6 hardboiled eggs (yolks separated from whites)
• 8 oz small pasta (ditalini, elbow, or 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)

Tools Needed

• Large pot for boiling pasta
• Mesh strainer
• Mixing bowls
• Whisk
• Knife and cutting board

Cooking Instructions

Step 1: Cook the Pasta
Bring a pot of salted water to a boil. Add pasta and cook until tender, about 8–10 minutes. Drain and rinse under cold water to cool completely.

Step 2: Prep the Eggs
Peel the hardboiled eggs. Separate yolks from whites. Press yolks through a mesh strainer into a large bowl for a smooth base. Chop the whites and set aside.

Step 3: Make the Dressing
To the bowl with egg yolks, whisk in mayonnaise, Dijon mustard, vinegar or lemon juice, garlic, salt, smoked paprika, and cayenne (if using) until creamy and smooth.

Step 4: Combine Pasta and Dressing
Add cooled pasta into the yolk mixture. Stir until every piece is well-coated with dressing.

Step 5: Fold in Add-Ins
Gently fold in chopped egg whites, red onion, green onion, and bacon if using. Mix until evenly distributed.

Step 6: Garnish and Serve
Top with extra green onions and a sprinkle of paprika. Serve immediately or chill for at least 30 minutes for flavors to develop.

Why You’ll Love This Recipe

Protein-packed and hearty enough to be a full meal

Balanced with creaminess, tang, and smoky spice

Versatile works for picnics, lunches, or as a side dish

Easy to make ahead and store for busy days

Customizable with add-ins like bacon, herbs, or extra veggies

Mistakes to Avoid & Solutions

Mistake 1: Overcooking the pasta
Solution: Cook until just tender (al dente). Overcooked pasta turns mushy once mixed with dressing.

Mistake 2: Skipping the cold rinse
Solution: Rinse pasta under cold water to stop cooking and prevent clumping.

Mistake 3: Adding warm pasta to dressing
Solution: Always let pasta cool completely, or the mayo-based dressing will separate and become greasy.

Mistake 4: Overmixing the salad
Solution: Fold gently, especially when adding egg whites, to keep them from breaking down into mush.

Mistake 5: Underseasoning
Solution: Taste and adjust salt, pepper, and vinegar or lemon juice at the end. The pasta absorbs flavors quickly, so seasoning well is key.

Serving and Pairing Suggestions

Serve as a main dish for a light summer dinner

Pair with grilled chicken, salmon, or shrimp for added protein

Add as a side dish at barbecues or potlucks

Scoop into lettuce cups for a lighter, low-carb serving style

Storage and Reheating Tips

Store in an airtight container in the fridge for up to 3 days

Stir in an extra spoonful of mayo or a splash of lemon juice before serving to refresh texture

Do not freeze, as mayo-based dressings separate when thawed

Best served cold or at room temperature, no reheating needed

FAQs

1. Can I use Greek yogurt instead of mayonnaise?
Yes, substitute half or all of the mayo with Greek yogurt for a lighter version.

2. How do I make this salad vegetarian?
Skip the bacon or replace with smoked almonds or roasted chickpeas for crunch.

3. Can I make this ahead for a party?
Yes, prepare up to 24 hours in advance, but garnish with onions and paprika just before serving.

4. What’s the best pasta shape for this recipe?
Small shapes like elbow macaroni or ditalini hold the dressing best without overwhelming the eggs.

5. How do I keep onions from overpowering the salad?
Soak chopped onions in cold water for 10 minutes before adding—they’ll keep their crunch but lose sharpness.

Tips & Tricks

Use a mesh strainer for egg yolks to achieve a smooth, velvety base.

Chill the salad for at least 30 minutes before serving for better flavor.

For a smoky kick, add a pinch more paprika or swap regular salt with smoked salt.

If you want extra richness, drizzle in a teaspoon of olive oil before mixing.

Recipe Variations

Deviled Egg Style: Add pickle relish and an extra teaspoon of mustard for a tangy twist.

Herb Freshness: Stir in chopped dill, parsley, or chives for a garden-inspired flavor.

Spicy Kick: Add 1–2 tsp hot sauce or diced jalapeños for heat lovers.

Mediterranean Style: Replace mayo with olive oil and Greek yogurt, add olives, feta, and cucumber.

Bacon Ranch: Swap Dijon for 1 tbsp ranch dressing mix and fold in crispy bacon for a fun flavor swap.

Final Thoughts

This Hearty Egg Pasta Salad feels like a cross between deviled eggs and a classic pasta salad, yet it carries its own personality. It’s creamy without being heavy, refreshing without being plain.The simple ingredients come together into something unexpectedly satisfying.

I’ve made it both with and without bacon, and each time it gets a different reaction depending on the crowd. That’s the beauty of it it can shift to fit the moment. All it really needs is a big spoon and someone ready to dig in.