Egg Pasta Salad
A creamy, tangy egg pasta salad that combines tender pasta, hardboiled eggs, smoky paprika, and crunchy onions in a rich dressing—perfect for potlucks, picnics, or family dinners.
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 pasta until tender, about 7–9 minutes. Drain and rinse under cold water to cool.
- Peel hardboiled eggs, separate yolks and whites. Press yolks through a mesh strainer into a bowl, chop the whites, and set aside.
- Whisk yolks with mayonnaise, Dijon mustard, vinegar or lemon juice, garlic, salt, smoked paprika, and cayenne until smooth.
- Add cooled pasta to the dressing and toss until evenly coated. Fold in chopped egg whites, red onion, green onion, and bacon if using.
- Garnish with extra green onions and smoked paprika. Serve right away or chill for 30 minutes before serving.